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. Read up a bunch more about Spanish jamón, all the different versions & classes, then found this Spanish Jamón Ibérico de Bellota (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.
And I gotta say, de Bellota jamón was as good as everyone says! Wow, so different than all the different prosciutto & other dry salt cured pork cuts I’ve had. Amazingly better, it had nutty & very meaty flavors, was smooth, complex and extremely oily along with soft textures extending to super soft when chewing. And very calorie dense / filling.
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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. Read up a bunch more about Spanish jamón, all the different versions & classes, then found this Spanish Jamón Ibérico de Bellota (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.
And I gotta say, de Bellota jamón was as good as everyone says! Wow, so different than all the different prosciutto & other dry salt cured pork cuts I’ve had. Amazingly better, it had nutty & very meaty flavors, was smooth, complex and extremely oily along with soft textures extending to super soft when chewing. And very calorie dense / filling.
Excellent plate, enjoy & have a nice Sunday.