Asheville Foodspotting: The Prince of PigsWhy Iberian Pork is About to Become America's New Obsession.
|A sampling of Spanish charcuterie available at Cúrate.|
The Iberian Black-footed pigs are indigenous to Spain, and to be considered a true Iberian ham, strict guidelines must be followed. The animals must be raised free-range, with each pig receiving three acres of personal space to roam (hence the title "happy pigs"). They feed primarily on 14 varieties of acorns, which provide that nutty flavor. The exercise they gain from roaming the fields, plus the specialty diet give the ham amazing texture and taste. To ensure purity, a final selection process takes place where only the finest pigs are chosen.
|Pluma Ibérica a las Finas Hierbas|
Image courtesy of Green Eats Blog.
Located in downtown Asheville, Cúrate serves a wide variety of authentic Spanish meats, including Chorizo, Jamón Serrano Fermin (a dry cured ham), and Jamón Ibérico de Bellota (100% Iberian acorn-fed pig). And while it's not considered charcuterie, you would be doing yourself a disservice by not ordering the Pluma Ibérica a las Finas Hierbas - grilled Ibérico infused with rosemary and thyme.
Get a taste of authentic Spanish cuisine at Curate during Asheville's Restaurant Week, happening February 1-7.
January 25, 2013