If you are a hispanophile, a foodie, or both, chances are you’ve tasted the delights of jamón Ibérico, dry cured ham from the famed Iberian or “Black Foot” pig. Rich and succulent, with a distinct sweet-nutty flavor and melt-in-the-mouth texture, jamón Ibérico is an outstanding cured meat. And while we have a gorgeous array of cured Ibérico products for you to choose from, we’re thrilled to announce the arrival of raw Fermin Ibérico de Bellota at The Spanish Table. For a birthday, holiday or any other special occasion meal our cuts of Pluma or Secreto provide a superb centerpiece for your feast.
About the Ibérico pig
Descended from the wild boar that roamed the forests of the Mediterranean for thousands of years, the Iberian pig is still a free-ranging animal. It has black, bristly hair, strong yet spindly legs, a pointed snout, and short, meaty neck. The pig’s distinctive, dark colored hooves give it the nickname pata negra or ‘black foot’.
Traditionally all Ibérico pigs fed of a woodland diet of acorns, grasses, herbs, and roots. Today there are several grades of meat dependent on the pig’s diet. The two main types are Ibérico, fed on a modern diet of grain, and Ibérico de Bellota. The latter are free-ranging and consume a traditional mixed woodland diet. During the last few weeks before slaughter, they are fed solely on acorns, lending the finished meat a sublime flavor and texture.
Taken from the shoulder section of the loin, this cut is even more sought-after than loin itself. Pluma means ‘feather’ in Spanish and this cut is named for its feather-like shape and diminutive size. The meat stands out for tenderness, juiciness and flavor. We sell it by the piece, ranging in size from ¾ to 1 ¼ pounds each.
Hidden between the shoulder, ribs, and fatback, secreto means “secret” in Spanish and gives this cut its name. To extract this piece requires precise butchering in order to keep the perfect amount of fat intact. Small and highly grained, this piece offers outstanding flavor and melt-in-your mouth texture. We sell it by the piece, ranging from ½ to 1 ½ pounds each.