PAMPLONA, Spain--San Firmin was months ago. The sun has set, the bulls have long since run, but the blackfooted pigs have been busy, eating acorns and getting fat. Technically, these Basque Country hills aren't their turf, but all of Spain indulges in jamon iberico de bellota. Used to be, you couldn't get this in the US at all. Now there's one importer and a couple of online retailers, roughly $100 per pound. Sweeter, more intense flavor than prosciutto.
So call them tapas (or pintxos as the Basques do), and drink a glass of the slightly fizzy local white, txakoli. We're here in Navarra to see them on the hoof. Not the pigs, the vines. Expect reports all week.
Posted by Ronald Holden at November 2, 2008 2:00 AM
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