La Tienda in the Press
Men's Journal - May 31, 2012
Spain's Luxury HamJamón Ibérico de Bellota
Bacon-of-the month clubs; pork belly at corner bistros. It's never been a finer time for pig-loving gourmands, even if some say the "bacon revolution" is over. Luckily, a few years ago,stateside devotees of Spanish delicacies finally received a gift that they have desired for centuries: jamón ibérico de bellota. The rarest form of Spain's best cured ham, bellota ("acorn," in Spanish), which is oak-y in color, complex in flavor, and lined with silky fat, comes from the acorn-fed, black-footed pigs whose ancestors have roamed the Iberian peninsula's oak-tree pastures since pre-Roman times. It's so good we only blink a few times when we see this stuff's $180-per-pound price, and we often prefer it to Parma prosciutto, at least on special occasions.