At the base of the Ibérico bitterbal is a delicious broth. We make this broth from the bones of the Ibérico pig. Finely chopped pieces of Ibérico ham are added to the ragout. The Ibérico Bellota ham we use comes from the ancient Ibérico pig breed from the southwest of Spain. It is characterized by its dark skin, black hoof, and the fact that it feeds on acorns. The flavor of the Ibérico we use is truly sublime!
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