Iberian pork (bellota) ◆

Porc ibérique de bellota

What it is

Between October and March the pigs are turned loose on the dehesa for the montanera and eat several kilos of acorns a day; the oleic acid from the acorns goes straight into their fat, which is why it glosses and softens at room temperature. Almost every animal is destined to become ham — the fresh cuts sold as presa, secreto and pluma are simply what is left of the carcass once the four legs have gone to the drying loft.

In the kitchen

Cook it like beef, not like pork: sear hard and serve it pink at around 58 °C, because the fat is intramuscular and rendering it out leaves the muscle dry. Salt only after searing — salt applied early draws water to the surface and kills the crust.

Goes with

Pimentón de la Vera Garlic Sherry vinegar Olive oil Piquillo pepper Thyme Salt Picholine olive

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Amontillado

In season alongside

Duck Monkfish Saddle of lamb Abalone Ark shell American lobster

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