42 © 2017 2019 BONELESS JAMON Approx. 9.75-13.25lb “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 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. Chefs without special equipment & training may find boneless jamon easier to work with. It is otherwise identical to the bone-in option. BUTCHER INFORMATION: Cut from the Leg primal. Black Label certified. Bone less. Cured 3–4 years. 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. 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. OUTSIDE SKIRTS (DIAPHRAGMA) A center-of-plate pork cut, the diaphragma is a long, thin pork steak with bold flavor that’s similar to beef outside skirt steaks. BUTCHER INFORMATION: Cut from the Belly. Peeled (outer membrane and fat removed). COOKING/PLATING TIPS: The diaphragma can be prepared like a beef skirt steak and used similar applications. Sear or grill over high, dry heat to medium-rare and serve sliced against the grain. This cut can be simply seasoned or marinated before cooking. MENU TYPE: Medium to High Price Point. A great center-of-the plate pork cut for any menu.