Jamón

For us a plate of sliced jamón (cured ham) is one of life’s little pleasures, and in the restaurant we serve only the best: Joselito ‘jamón iberico de bellota’ Gran Reserva from Salamanca, made from semi-wild black-foot pigs that feed on acorns. This diet, coupled with a long cure of about two years, accounts for the jamón’s extraordinary sweet flavour, rich deep-red colour and marbled texture that literally melts in the mouth. This is a unique product and, like any speciality, it is reflected in the price, but it is worth it (see Spanish Suppliers). Jamón iberico from Jabugo, from the Sierra Morena in south-west Spain, is also worth sourcing. As well as the black foot ‘jamón de pata negra’ from the Iberico pig, there is one other main type of cured ham which is more common, and more suitable for cooking: the white-foot pig (‘pata blanca’), ‘jamón serrano’, available in most supermarkets. Look for the Teruel hams from Aragon.