JAMON IBERICO

It is worse than a maze when one tries to understand, let alone decide, the complex world of cured ham in Spain. These folks hardly even look towards the prosciutto direction, believing they have a better product. I am no judge of that but I can tell you what is being offered at the top of the charts ie Bellota or the Cinco Jotas brand, affectionately known as 5J, is very close to food for the Gods. The key to all this fuss rests with one single word, Acorns or Bellota in Spanish. Acorn fed pure bred ham is one of the most respected, not just in this country but globally.  A kilo of Jamon can range from E20 right up to 10 times that to E200+ but to the palate, even for an novice like yours truly, the margin is huge.

We were taken to this specialty venue in Madrid that belongs to a national chain. It was a religious experience, starting with a full leg of almost 'holy' Jamon front and center in the dining room that demanded respect. Our Master Carver was from the Philippines and watching him carve up paper thin slices was enough to make everyone salivate. It was a task only professional artisans can deliver. I read somewhere that 'good pigs, living or dead, need time' which is a perfect description of the cycle from rearing the black footed 'Pata Negra' to 160+ kilos, to the meticulous curing process that literally takes years. To accompany such high quality cured ham, one only needs thin pieces of toasted crusty bread with a tomato spread and, surprisingly, a nice glass of dry sherry. Voila ... road to heaven!

RESTAURANTES CINCO JOTAS @ www,restaurantescincojotas.com
Arenal 6 Madrid
(91) 255 78 48