Upon our most recent visit to Spain, we were introduced to Jamon Iberico de Bellota.  For the uninitiated – the finest aged pork in the world, sliced paper-thin.  “Prosciutto on crack.”  It’s woody, buttery flavor and smooth texture is appropriately addictive.

Apparently these unique Spanish hogs are identified by their black hooves (pata negra = black legs).  After being fed corn and barley when they are young, they are released to roam oak groves and eat a diet chiefly comprised of acorns (where they derive their nutty flavor).  The meat is then aged for 3-4 years.

At around $99/lbs or ~$2-4K per leg, it ‘ain’t cheap.  Besides bribing my flight attendant buddy to bring me a hunk as Connie’s last Christmas present (yes, you read that right), it is incredibly difficult to find due to do import restrictions (recently relaxed a bit).

The only two places I have been able to buy it (periodically) in the states:

• Di Bruno’s Brothers in Philadelphia
• Murrys’ in NYC