Acorn-fed Iberian ham: what it is and where to eat it
Thinly sliced cured ham from acorn-fed Iberian pigs, known for its intense flavor and marbled texture.
5 restaurants on Tastavo serve it
- Cuisine
- Spanish
Typical ingredients
- iberian ham
- acorns
History of the dish
Spain / Portugal
- Origin
- Spain / Portugal
Read more
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula.
Excerpt from the Wikipedia article “Jamón ibérico” · version used · CC BY-SA 4.0
Where to eat it
Costa Adeje
- Bistró Mar & Montaña€19.95
- Los Corzos Jamón ibérico de bellota€26
Madrid
Bilbao
- Batzoki Indautxu Jamón Ibérico de Bellota€30
Palma
- La Rosa Vermuteria y Colmado Jamón ibérico de bellota (4 unid.) (1 / 3 / 4)€9
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.