Location: Madrid, Spain
They like their Jamón Ibérico in Madrid, Spain served in white coats and ties.
Jamón Ibérico de bellota is the finest form of this decadent ham and made from at least 75% black Iberian pig, also called the cerdo negro (black pig). They are named for the unusual black color of the pig’s nails hence, another name pata negra. They are so sought after, there have been cases of counterfeit pigs with manually painted black nails! From the moment these special Iberian hogs, descendant of native Iberian wild boar, are born, they are treated royally, allowed to roam free in their oak forest and fed only acorns in their last months before their sacrifice.
When their time comes, they are sacrificed, salted and hung up to cure for two to four years. While they hang in the mountain air, the hams lose 20-40% of their weight. Unbelievably, the curing process converts much of the remaining fat of the ham into a good-cholesterol type fat, much like extra virgin olive oil!
Jamón Ibérico only accounts for about 8% of Spain’s cured-ham production and is not widely available abroad. It has only been available in the United States since 2007. What a treat it was upon arriving in Madrid to enjoy this special delicacy in a very traditional restaurant like Casa Lucio. I wasn’t the only one who appreciated it…
