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Iberico de Bellota with Fettucinni
  • Ibérico de Bellota are black-footed pigs from Spain; lomo is the meat from the pig's loins while Jamon is the ham
  • Availability: now available for export to the U.S. because of a new U.S. federally approved processing facility in Spain
  • Appearance: looks like extra fatty prosciutto
  • Flavor: wonderful rich nutty flavor and the hams are considered one of the finest in the world
  • Trivia: the pigs are free-range, wandering around oak mountain meadows eating acorns which impart the superior flavor

1 pound of fresh fettuccini
1/2 pound of Jamon Ibérico de Bellota, sliced thin
3 tablespoons of butter
2 cups of grated Parmesan Reggiano cheese
1 cup of tightly packed spinach
Salt and pepper

••••••••

Wash and dry the spinach.

Slice the Ibérico de Bellota into little strips.

Cook the pasta. When done, drain. While the empty pasta pot is still hot, add the butter and spinach then put the drained hot pasta back into the pot. Add the cheese, Ibérico de Bellota, salt and pepper. Mix well. The hot pasta will steam the spinach and melt the cheese and butter. Serve immediately.

Serves 4

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