Editorial Reviews:
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Spain enjoys the fortune of being the home of two excellent dry-cured hams - the ubiquitous Jamon Serrano and the exalted Jamon Iberico. Both are salted and cured for extended time. Both are a delightful additions to your table. Now you can compare the flavors in your own home! Jamon serrano is made from normal pink pigs, and is usually cured for 12 to 18 months. It is ideal for many types of preparation - served at room temperature with cheese and olives, wrapped around fruits and preserved vegetables, or for adding flavor to cooked dishes. Iberico, the jewel of Spanish hams, is made from native black Iberico pigs. It's dark read meat and rich, complex flavor are best enjoyed at room temperature with a fine wine and not much else The slices of Iberico de Bellota we present here 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 Serrano hams and Iberico paletas by hand so we can ensure the thinnest, most delectable slices. You will be able to see that the sliced Iberico 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!
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