Going to Seville, Granada, Ronda and Cordoba in early December. Any recommendations on where to eat the acorn eating black pig product(s?) in whatever form…?
I imagine most good bars and restaurants would serve this delicacy.
Forgot to mention: What you are seeking would be “jamonn Iberia de bellota etiqueta negra.” You might see menus with the name of the producer; for example: “5Jotas” “Carvajal,” or “Joselito.”
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Yes, “jamón ibérico de bellota, etiqueta negra” (black ribbon) 100% D.O.P. whose pigs during the montanera from October to March graze in the dehesa only on acorns and can devour up to 6 to 10 kilos of acorns per day!
In Córdoba you will most like see the Los Pedroches D.O.P. label (Covap), as it comes from the Córdoba province and Córdoba bars will prefer the local product.
In Sevilla, Granada, Ronda you may see other labels,
as in 5Jotas (which is Sánchez Romero Carvajal, the second label, and both come from Jabugo), Carrasco (just attended a chat about his label with the Carrasco father & son), Joselito (also comes from Guijuelo, Salamanca), Monte Nevado, Fisán, Blasquéz, Arturo Sánchez (whose pigs do a double montanera). They’re all excellent labels.
To be “pure” jamon de bellota , the pig’s father and mother must both be 100% Iberian breed, and the pig must be raised in the wild and fed a diet of acorns during the montanera.
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@RSchwim
When in Seville, please head to Casa Román on the Plaza de los Venerables in the Barrio de Santa Cruz.
They serve the finest jamón de bellota in town in a casual setting. Sevilla friends introduced us to it long, long ago and we’ve been returning ever since. It´s a classic.
Also just a note: In Granada you may frequently see in bars jamón de Trevélez, from a mountain town in the Alpujarras.
This does not have a D.O.P. designation as jamón ibérico de bellota. It´s just a local cured ham.
In Granada you can taste the Joselito Gran Reserva where we recently did, at the historic Chikito at the bar.
Thanks, Maribel!
