Spain’s prized pure-bred black Iberian pigs roam the hills of oak groves in Andalusia, eating grass and roots, and foraging for fallen acorns. The result is a rich, nutty flavor and distinct marbling that holds a particular place of honor on the Spanish table and found on our menu.

JAMÓN IBÉRICO DE BELLOTA

Hand-carved, acorn-fed “Dehesa Cordobesa“ Ibérico ham, aged for 36 months

IBÉRICO CON SALBITXADA

Ibérico Pork, Salbitxada, Sherry vinegar fried egg