41 © 2017 2019 BONE-IN JAMON Approx. 16.5-20lb “Jamon” may translate to “ham” in English, and both words refer to a cured pork hind leg, but this Spanish delicacy is otherwise completely different from what most Americans are used to. Slow cured over the course of 3–4 years by masters of their craft, Spaniards have taken this cut and elevated it to one of the world’s greatest culinary treasures. While American ham is often roasted or sliced for sandwiches, Spanish jamon is eaten as paper-thin slivers of exquisite meat and meltingly-soft fat. Even this tiny amount in each bite blossoms into an exquisite savory, sweet, creamy flavor that diners won’t soon forget. This jamon displays Spain’s highly coveted (and highly controlled) Black Label, which is the highest grade, and can only be found on about 5% of Spain’s total jamon production. Black Label controls ensure that the pork used must be genetically 100% Iberico, acorn- fed, and raised free range. What makes this jamon even more special is that it is D.O.C. Guijeulo. While most Iberico hams are intensely savory, jamon from the Guijeulo region’s flavor is unique – nutty, sweeter & creamier with an emphasis on the Iberico’s luxurious fat. Because of these unusual characteristics, it has been awarded EU D.O.C. status, establishing a set of strict standards requiring authentic, traditional production methods. BUTCHER INFORMATION: Cut from the Leg primal. Bone in, hoof off. Black Label certified. Cured 3–4 years. It is traditional in Spain to sell bone-in jamon proudly displaying the Iberico breed’s black hoof. Unfortunately, it is illegal to import hoof-on jamon into the US, so these jamon must be sold with the hoof off. COOKING/PLATING TIPS: Jamon is traditionally served sliced into paper-thin strips that maximize its surface area for superb texture and flavor. Jamon of this quality can be served with small pieces of toast or crackers, but otherwise requires no adornment or accompaniment. Bone-in jamon is traditionally displayed & carved on a special stand that shows it off. To further emphasize the drama of this product, chefs can either prepare it in pride of place somewhere prominent in the restaurant or slice it tableside. MENU TYPE: High Price Point. While Iberico jamon is a Spanish food, it can also be served on charcuterie platters, as an appetizer, or as a memorable amuse bouche on a variety of fine dining menus.