Jamón Ibérico de Bellota Fermin.
Known to be the best ham in the world, black free-range Ibérico pigs used to make this ham are fed with a diet of acorns. This diet allows the pigs to have a high percentage of unsaturated oleic fatty acids, meaning that similar to Wagyu, their fat has a lower melting point. What this means for us, the eaters, is that this fat practically melts on your palate. Just look at that beautiful marbling! The delicately sweet and nutty meat along with the soft and creamy fat makes this the top of my list for hams. Served with Catalan style toasted bread drizzled with olive oil and tomatoes to amplify the taste of Jamón Ibérico, it’s a dish no other ham can beat.————————————————————————
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