Foie Toast with Jamon Iberico
"The best Jamon from Spain with the best Foie
of France"
This extraordinary and Special Ham deserves its own space. The Iberian Acorn
Ham it's exclusive from Spain. Iberian hogs are born, fed and raised in the
south and northwest of Spain.
These facts, among others, like the environmental and the acorn diet, make
these hogs breed so special, their ham so tasteful and the recipes so exquisite!
Since I first tried it, many years ago, I'm addicted to eat/it!!!
If you ever come to Spain and want to buy some in a specialized shop or buy
it through internet you should ask for the advise of an expertise or go to a
recommended grocer's/gourmet shop because you might disagree in the
quality/price you pay.
It should be eaten at room temperature, never cold. Open a bottle of good
wine, relax and enjoy its flavors!
Ingredients
- 1 lb. onions
- 8 olive oil spoons
- 1 sugar spoon
- 1 glass of dry white wine
- 4-8 big slices of bread
- 4-8 duck foie filette
- 4-8 Slices of Jamon Iberico
- salt
Preparation
Slice the onions and put in a pot with the olive oil and sugar.
Cook at low fire for 1 hour (microwave 15 minutes). Cover the pot.
Add the wine and cook for another hour without the cover at low fire
(if you do this part the day before, flavors will stand out).
Toast the bread and spread the mixture on it.
Lay one slice of Jamon Iberico on top.
Prepare a pan at high fire and when it's very hot cook only for 30 seconds
each side of the duck foie.
Lay it on top of the Iberian acorn ham and pour some kitchen salt on it.
You've never tried anything like this!!!!
Our Jamon Iberico Selection
Pre-Order - Bone-In Jamon Iberico 'BELLOTA'
Jamon Iberico Bellota hams are marbled with rich golden fat, infused with the
flavor of the Iberico pigs' favorite food, the acorn -'bellota' in Spanish.
Sliced paper-thin, it has a rich nutty flavor and tender texture.
 Jamon
Iberico Bellota is the pride of Spain, and Spaniards consume the vast majority
of these hams in their own country. Some producers have waiting lists for
several years for their best products. The target date for delivery of the whole
traditional "pata negra" Jamon Iberico is Winter of 2008.
Each ham will be weighed before shipping. Because of variation in the size of
the jamon, the price of the individual ham will vary. Bone-in hams will weigh
about 15 lb.
Pre-Order - Bone-In Jamon Iberico
This is the type of Jamón Ibérico most commonly served in Spain. However it
is made from pigs that are not finished on acorns and do not spend free-range
time in the dehesa forests. La Tienda will be bringing in two types of jamón
ibérico. This, the regular Ibérico, as well as the premium 'bellota' ham. Both
hams come from the same genetic stock: both are 'pata negra' hams from certified
Iberian hogs, sacrificed and cured in La Alberca by Embutidos y Jamones Fermín.
It is an artisan ham, more widely available, and therefore more affordable
than the premium Bellota. Typically, these Ibérico hams cure for approximately
24 months, rather than 36 for the rare Jamón Ibérico Bellota. For this reason,
we will have them a year earlier. The target date for delivery of the whole
traditional "pata negra" Jamon Iberico is Winter of 2007.
We will weigh each ham before shipping. Because of variation in the size of
the jamón, the price of the individual ham will vary. Bone-in hams will weigh
about 15 lb.
See Also...
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