Bellota Ham Croquettes at Myrtle Garza blog

Bellota Ham Croquettes. The finest is called jamón ibérico de bellota (acorn). Deliciously crispy on the outside and creamy on the inside, croquetas de jamon is traditionally served in numerous bars and restaurants as a tapas dish. This is the best ham in spain. It is also known as jamón ibérico de montanera. These pigs forage for acorns in open fields each winter and fall. The cured ham is made from a special breed of pig (known simply as iberico in spain, but abroad often called pata negra because of the black hooves) and the best quality is fed with acorns (bellota). Salmorejo topped with cured ham; Only about 5% of spanish ham bears a black tag.

Bellota Ham 60 Months, 75 Iberico (Sliced) Cheese Club Hong Kong
from cheeseclub.hk

Only about 5% of spanish ham bears a black tag. It is also known as jamón ibérico de montanera. The cured ham is made from a special breed of pig (known simply as iberico in spain, but abroad often called pata negra because of the black hooves) and the best quality is fed with acorns (bellota). Salmorejo topped with cured ham; This is the best ham in spain. The finest is called jamón ibérico de bellota (acorn). These pigs forage for acorns in open fields each winter and fall. Deliciously crispy on the outside and creamy on the inside, croquetas de jamon is traditionally served in numerous bars and restaurants as a tapas dish.

Bellota Ham 60 Months, 75 Iberico (Sliced) Cheese Club Hong Kong

Bellota Ham Croquettes It is also known as jamón ibérico de montanera. The cured ham is made from a special breed of pig (known simply as iberico in spain, but abroad often called pata negra because of the black hooves) and the best quality is fed with acorns (bellota). These pigs forage for acorns in open fields each winter and fall. This is the best ham in spain. The finest is called jamón ibérico de bellota (acorn). Deliciously crispy on the outside and creamy on the inside, croquetas de jamon is traditionally served in numerous bars and restaurants as a tapas dish. Salmorejo topped with cured ham; Only about 5% of spanish ham bears a black tag. It is also known as jamón ibérico de montanera.

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