Editorial Reviews:
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Do you want to taste what all the excitement is about? We have for you the first hand-sliced Ibérico de Bellota from Spain, imported by Jamones y Embutidos Fermin. Now you can order a 4 oz. package of about 16 paper thin slices. These slices of Iberico de Bellota come from the front leg, or shoulder, of an acorn finished Ibérico pig. This is contrast to the Jamón, which is the back leg of the Ibérico de Bellota pig. We have the paletas earlier because their smaller size takes less time to cure. Each week a local company slices our paletas by hand so we can ensure the thinnest, most delectable slices. Serve at room temperature with crusty bread and a fine wine. You will be able to see that it is truly 'bellota' by the way the mono-unsaturated fat glistens on each slice of ham. Iberico de Bellota comes from Iberico pigs that range freely across southwestern Spain, consuming huge amounts of acorns ('bellotas' in Spanish). This wonderful combination of diet and exercise, along with expert dry-curing, creates what many connoisseurs call the finest (and healthiest) ham in the world. The paleta bellota is carefully cured by Embutidos y Jamones FermÃn in the medieval mountain village of La Alberca, creating an intense, complex flavor. While Paleta is not the highest pinacle of Iberico ham, a place reserved only for the whole Jamón Iberico de Bellota, its taste is as close as you can get! Until now only a select few have been able to enjoy Spain?s most famous cured meat. The choice has been to wait for the arrival of a whole Ibérico Bellota Ham in the summer of 2008 (at a cost of about $1400), or be fortunate enough to live near a gourmet butcher where they slice Iberico by the pound. Now you can have it delivered it to your door.
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