Jamon Iberico de Bellota at TORITOS
- Charles Yu Jun 22, 2008 07:59 AM
FYI, as a 'special of the day item', Toritos is serving the rare 'Jamon Iberico de Bellota' at $15 an ounze. The ham, cured from black pigs that fed on acorns, was much much sweeter, less salty and full of 'umami' than their ordinary but already superb cousin the Jamon Serrano and Jamon Iberico.
BTW, another great dish we tried on the night include a lightly seared, sashimi grade 'jumbo' size scallops from Hokkaido, Japan. Sooo sweet and perfectly cooked.
Looks like ordering the 'special of the day' is the way to go for nice surprises.
I've heard that there have also been sightings of this ham at Mistura, Pangaea, and for retail purchase at Olliffe, if you're not fond of your firstborn anymore.
Did you actually see the 'bellota' tag at Torito's? Last time I was there I received serrano - again $15 - but I don't recall there was a size mentioned on the serving.
Some restaurants in Toronto are serving Iberico that isn't bellota and just calling it 'Iberico' on the menu - and some servers are not totally familiar with the difference.
Incidentally I've seen the 'real' bellota for sale retail, and it was roughly $10 per small piece/slice (very thin and about 2/3 the size of a piece of peameal bacon (and I emphasize much thinner). I figured it was roughly $500 per lb 'retail', which would be over $30 per oz. I would love to find it at $15 at a restaurant - but would expect more like $45 based on regular markups.
More and more I wish I'd been even more of a regular at Chiado where a decent sized serving was $25 - but that was before they were 'busted' by Agriculture Canada.
I did not actually see the 'Bellota' tag. However, our waiter/bar tender, who was Swiss/Spanish, did emphasize to us that their special Iberico ham was not the corn fed version but the acorn fed one. From what I understand about Iberico ham, acorns fed black pig is 'Bellota'. No?! BTW, 'mail order' Bellota is selling in the states for US$75 per 8oz
PS: Welcome back from Japan! How many Michelin star restaurants did you end up going to?
so... for how long is the "the special of the day item" kept on the menu? is it literally for the day? or can i still go next week?
i did like torito when i went last year. i assume it is still a little gem.