One of my most favorite and pleasurable past times is eating the shoulder of the Pata Negra. I can not say enough about the taste and the flavor. It is the Black Amercian Express card of meat. An addictive flavor of forrest and acorns. It so sensitive on one’s tongue, it begins to melt immediately upon bite. The texture tethers away into an experience in mastication, I have known by no other food. My wife and I fell in love with this pig here in London.
The restaurant I work in is one of only several serving it, and fewer still prepare it as we do, over a charcoal grill. I mean the most common availability is cured. So it is something of an experience to find it on a menu. Rarer still, is that at our establishment, you can have it cooked to your desired cooking point. Can you imagine pork cooked blue? It is amazing to not only have the option, but to take advantage of that option. I promise it is safe! The meat is so phresh, the most premium animal and is shipped frozen. Thaw and cook.
Here we are about to sit down for a Medium Rare prepared Pressa Iberico. All in the comfort of our own home. I love where this pig roams. It may in fact be roaming to the States soon…
March 5, 2011 at 2:02 pm |
I saw this stuff at Murray’s the other day (the cured version) it jumped out at me as the most expensive thing in the case, $65 a pound I think? At the time it made me feel very sensible about my 1/4 bucheron and lambchoppers. But now, well, thanks for the post mate! (My bank account however sends you a very different message)