Nuestros embajadores gastronómicos La cocina que reconoce el origen
At Extrem Puro Extremadura, we believe that authentic acorn-fed Iberian pork is born
in the dehesa but reaches its highest expression at the table. That is why we
collaborate with chefs who share our philosophy: respect for the product, its origin, and gastronomic tradition.
Our ambassadors are chefs who understand the value of authenticity and who work
every day to bring Iberian products into haute cuisine and the finest gastronomy.
Discover those who share our passion for Iberian products.
Toño Pérez
Embajador gastronómico · Desde la dehesa extremeña hasta la alta cocina.
Toño Pérez, chef of Atrio restaurant (Cáceres), is one of the leading figures in
contemporary Spanish gastronomy. His restaurant, awarded three Michelin stars, is a
benchmark of culinary excellence and deep respect for the land.
His cuisine combines technique, sensitivity, and a profound connection with the
products and traditions of Extremadura. Each dish is a personal interpretation of the
landscape, culture, and flavors of his homeland.
The relationship between Toño Pérez and Extrem Puro Extremadura arises precisely
from this connection to the land. We share the same philosophy: to protect the origin,
preserve tradition, and highlight the extraordinary gastronomic heritage of the dehesa.
For the chef from Cáceres, acorn-fed Iberian pork is one of the great treasures of
Spanish gastronomy—a unique product that deserves to be treated with the utmost
respect.
Through this collaboration, Extrem Puro Extremadura and Toño Pérez continue to
promote the excellence of Iberian products in haute cuisine and contribute to spreading
the cultural and gastronomic value of the dehesa.
Dos formas de entender la cocina. Una misma filosofía. El respeto por el producto, el origen y la tradición.
Nino Redruello
Gastronomic Ambassador in Madrid
Chef and restaurateur, Nino Redruello is one of the most recognized figures in contemporary Madrid dining. At the helm of the historic Grupo La Ancha, he represents the continuity of a family tradition that has evolved while always maintaining respect for the product and honest cooking.
His cuisine is characterized by highlighting the quality of raw ingredients and reinterpreting traditional gastronomy with a modern perspective. In his restaurants, the
product is always the star.
The collaboration between Nino Redruello and Extrem Puro Extremadura stems from a
shared conviction: when the product is exceptional, the cuisine must respect it and let it speak for itself.
Through this partnership, the Madrid-based chef incorporates some of our Iberian
products into his cuisine, helping bring the flavor of the Extremaduran dehesa to the
capital’s gastronomy.
Our ambassadors share something essential: the conviction that excellence begins at
the source.
From the dehesa to the kitchen, each piece of acorn-fed Iberian pork is the result of
patient work, a tradition passed down through generations, and a deep respect for the
land.
At Extrem Puro Extremadura, we continue to work alongside chefs and professionals
who believe in the value of authentic products.
Because Iberian is not just gastronomy.
It is culture, land, and heritage.
Discover our Iberian products
Explore our range and learn more about the origin of authentic acorn-fed Iberian pork
from Extremadura.
Descubrir nuestros productos
