Bellota Unico

There are worse vices than liking cured meat and, unlike the more familiar Serrano variety from Spain, Jamon Iberico, made from the darker and leaner flesh of Iberico pigs native to the peninsula, is a highly sought after item inside and outside of the Iberian peninsula. Jamon Iberico made from pigs raised on a diet of acorns, bellota, get the rarified official designation of Jamon de Bellota. Since commercial Jamon de Bellota hogs can be up to 25% Duroc-Jersey pig, while an unofficial designation, artisan makers who use 100% Iberico breed add an Unico label to their Jamon Iberico.

Jamon de Bellota Unico has a delicate yet clear acorn note minus any hint of "off" fatty flavor common in pork. It is one of the ultimate gastronomic indulgences blending the sheer forces of human and nature in each bite. The gold, no, the diamond standard from which all cured meat should be measured.



(Da Rosa's cellar. Puhhhhhhhhhr.)

Tasting Notes: Lafayette Gourmet and Da Rosa Epicerie Fine


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