COOKING WITH A 1, 500 LEG OF FIVE STAR JAMÓ N IBÉ RICO
Prosciutto is special. Jamón Ibérico is a level above this. And Cinco Jotas Jamón Ibérico is a level beyond that. What I have today is a full hind leg of Cinco Jotas, the full hind limb of an Iberian pig that s been fed nothing but acorns throughout the entirety of its life, only to be serenaded before death by Mozart (no joke) and cured by a ham master (yes, that s a real thing). Jamón Ibérico is the holy grail of Spain. It is uniquely addicting, boasting such a wonderfully developed flavor filled with hints of nuttiness and an indescribably buttery texture. I ve procured this Jamón from La Tienda, a special shop with innumerable Spanish foods. The link to their website is here: Today, I ve made three dishes with this. Our appetizer is Pan con Tomate, a traditional Spanish dish that I ve placed my own personal spin on. Next we have an entrée of Pasta Carbonara, replacing the traditional Guanciale (an Italian saltcured meat) with Jamón Ibérico. And finally, our dessert is a swee
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