Special occasion carved Monto Nevado Spanish Jamón Ibérico de Bellota, aged 48 months minimum (dry cured ham from Spanish Iberian acorn fed pork) & served w/ Spanish Queen olives, a zesty pickle & sun dried tomatoes in oil [OC]
Special occasion carved Monto Nevado Spanish Jamón Ibérico de Bellota, aged 48 months minimum (dry cured ham from Spanish Iberian acorn fed pork) & served w/ Spanish Queen olives, a zesty pickle & sun dried tomatoes in oil [OC]
I’ve been wanting to try some of the best Spanish jamón available for years now after seeing it on TV food shows, like Anthony Bourdain in San Sebastian, & finally pulled the trigger on some. Found out a bunch more about Spanish jamón, all the different versions & classes, then found this Spanish Jamón Ibérico de Bellota (it’s aged 48 months minimum) & picked it up.
The two different packages are each from a different piece of meat on the same pork leg, hence the color differences.
Gotta say, de Bellota jamón was as good as they say on all the foodie TV. Wow, so different than all the different prosciutto & other dry salt cured pork cuts I’ve had. Amazingly better, it had nutty flavors, very meaty flavors, was smooth, complex, and extremely oily feel & soft textures extending to super soft when chewing. And calorie dense / filling.
Super happy with the plate, enjoy & have a nice Sunday.
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I’ve been wanting to try some of the best Spanish jamón available for years now after seeing it on TV food shows, like Anthony Bourdain in San Sebastian, & finally pulled the trigger on some. Found out a bunch more about Spanish jamón, all the different versions & classes, then found this Spanish Jamón Ibérico de Bellota (it’s aged 48 months minimum) & picked it up.
https://preview.redd.it/e7vot7cdx77g1.jpeg?width=4080&format=pjpg&auto=webp&s=20c98a964cb380173154813473885bb32b695bbc
The two different packages are each from a different piece of meat on the same pork leg, hence the color differences.
Gotta say, de Bellota jamón was as good as they say on all the foodie TV. Wow, so different than all the different prosciutto & other dry salt cured pork cuts I’ve had. Amazingly better, it had nutty flavors, very meaty flavors, was smooth, complex, and extremely oily feel & soft textures extending to super soft when chewing. And calorie dense / filling.
Super happy with the plate, enjoy & have a nice Sunday.