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Food & Drink

The next pig thing

— Spain


Last July saw import bans on the highest grade of Spanish jamón ibérico de bellota lifted in the US. As a result, more people are eating what fans refer to as ‘porcine wagyu’.

Craft, Heritage, Luxury, Tradition

Jamón ibérico de bellota attributes its sweet, nutty flavour to the idyllic lifestyle of the black Iberian pigs that it comes from. Allowed to roam free in dehesa or oak forests, the cerdo negro (black pigs) are mean exercisers and clock up to 8km a day. Paired with a raging appetite for acorns many pigs put on an average of one kilo a day in weight.

The high fat content of the meat allows it to be hung and air-cured for up to 36 months without drying out and each deep burgundy slice of bellota or pata negra has signature marbled white stripes of…


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