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Chef Jose Andres and Ibérico de bellota

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Uploaded by on Jul 21, 2009

The caviar of pork, Ibérico de Bellota from the legendary pata negra or black hoof Ibérico pigs that roam freely on mountain meadows of the Iberian peninsula in Spain, of which they are named, feed exclusively on fallen acorns (known as bellota) will be featured at Chef Jose Andrés Jaleo restaurants. This video is Chef Jose Andres explaining how the Iberian pigs (Ibérico) feed only on Acorns (bellota) to produce the best pork available.

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  • @messylaura One does not cook serrano ham, it is eaten 'raw' so to speak. Google "Serrano ham" to learn more about the curing process of the ham.

  • what are the best ways to cook Jamon Serrano Bellota?

    thanks

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