Aljomar Iberico de Bellota, the jamón of the stars—literally! While working for three star Michelin Chef Martin Berasategui in San Sebastian, Spain, Chef Tracy was first exposed to this quality jamón.

The prized gem of Spain is Jamón Ibérico de Bellota. Better than prosciutto. Incomparable. These happy pigs feasted on acorns, under shady trees, in Salamanca, Spain. Delicious as an appetizer, especially when paired with a bubbly glass of cava, and some pan con tomate!

Ibérico de Bellota is the creme-de-la-creme of Ibericos. The ham is salted, cured and aged 3 years in temperature and humidity controlled facilities. The depth of flavor is spectacular, unmatched, and well worth its price tag. While other brands seen in American supermarkets, like Fermin, may be more affordable, they lack flavor, and the Spanish don’t eat these brands in Spain. They are exported. Chef Tracy has sought out only the best, small businesses of jamón, olive oil, ++ for their dedication to quality, flavor, and shared ethos in sustainable and responsible practices.