Tag Archives: Iberico

Pursuing Porcine Perfection – Ibérico de Bellota- Part 4: Jamónes, Embutidos y Carnes

There is a very good reason that pork products made from acorn fed Ibérico pigs have attained the lofty reputation that they have – they are just so damn delicious! It’s true, even from lesser producers, jamónes Ibéricos and embutidos […]

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Pursuing Porcine Perfection – Ibérico de Bellota- Part 2 – La Matanza

For the Ibérico pigs spending their last days on the idyllic dehesa during the montanesa, their time would ultimately come to an end and they would move onto the next phase of their being – the transition of their special […]

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Pursuing Porcine Perfection – Ibérico de Bellota- Part 1 – La Dehesa

While deliciousness can be found throughout the animal kingdom, no animal provokes more passion than the pig. There are many wonderful breeds of pigs, but sitting proudly at the pinnacle of porcine perfection is the Spanish black-footed Cerdo Ibérico, especially […]

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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 5 – Los Pedroches

We had one more day of pig ahead of us, but we had to get up and out early to do it. We left Sanlucar after breakfast driving east into a bright sun. We made our way up past Sevilla, […]

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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 3 – Montanchez

Our first destination was the small hilltop town of Montanchez, where we stopped to visit the ruins of an ancient castle perched at the pinnacle of the mountain.
From there we made our way down to the Iberico production facilities of […]

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The Art of The Iberian Pig – A Week in The Heart of Spanish Pork Country – Part 1 – Segovia and Avila

The eating of pork is taboo in some religious cultures, but for many others who eat animal flesh, the pig is widely considered the most delicious of meats. Few, if any, cultures have done more to enhance the ultimate deliciousness […]

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Spanish Ham Without Borders – Linton Hopkins of Restaurant Eugene – Atlanta, GA

Why would celebrated Southern Chef Linton Hopkins be leading an Ibérico Ham slicing demo? These were my first thoughts as I stepped into the 9:00am workshop at this year’s Star Chefs ICC. Country Ham, certainly, but after all, there were […]

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Italy With My Son 2012 -Culatello di Zibello, The Spigarolis and Antica Corte Pallavicina

Culatello di Zibello – the words flow from the tongue as easily and sweetly as the meat itself folds onto the tongue. These are the Italian hams that all others in Italy and arguably the world bow to. My son […]

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