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Washington, D.C. , (July 20, 2009) - Iberico de Bellota pork meat, considered by many to be the best in its class, is now available at Wagshal's Market, DC's premier butcher, and will be featured at Jaleo restaurants in Washington, D.C.; Bethesda, Maryland; and Crystal City, Virginia starting July 28, 2009.
Acting as Spain's unofficial culinary ambassador, Jose Andres, chef/owner of THINKFoodGROUP, which includes the celebrated restaurants Jaleo and minibar by jose andres, and host of PBS' "Made in Spain," brought together representatives from Spanish exporter Fermin and Wagshal's while shopping at the DC butcher. As a result, Wagshal's Market is the only U.S. establishment to carry cuts of fresh Iberico de Bellota pork from the legendary pata negra or black hoof Iberico pigs that roam freely on mountain meadows in Spain feeding on fallen acorns (known as bellota). Wagshal's Market also will supply Andres' Jaleo restaurants with made-to-order cuts to be prepared as special additions to the popular tapas menu the restaurants offer, making Jaleo the only restaurant in the U.S. to offer this unique pork. Jaleo will feature specials such as Lomo Iberico de Bellota asado con manzanas, a tapa of roasted Iberico de Bellota pork loin with apples ($16) and Arroz con costillas de cerdo Iberico de Bellota, a rich and flavorful paella made with Iberico de Bellota pork ribs ($48).
The arrival of the famed Iberico ham and pork products is the culmination of a ten year effort by the Fermin Company to obtain USDA approval for export to the USA. Since 1959, when patriarch Fermin Martin founded the company in La Alberca, in Salamanca, Spain, the Martin family has been raising Iberico pigs to produce the highest quality pork products. Fermin is the leader in Iberico de Bellota husbandry and production and is the first firm to obtain USDA approval for export to the USA.
During the last three to four months of their lives, Iberico pigs roam freely in the dehesa, an indigenous forest of southwestern Spain, gorging on rich, oily acorns that fall from oak trees in the area, as well as wild herbs and mushrooms. This extraordinary diet infuses the pork with a delicate nutty flavor. As an added benefit, the meat from this breed also contains a variety of vitamins and other properties that are considered to be heart healthy.
"Iberico de Bellota is best when cooked medium rare with a nice, pink center to allow the delicious acorn-infused flavor to come through." says Jose Andres. "We've created some great recipes to showcase the meat in our restaurants and for Wagshal's customers to try at home. In either case, pair your dish with plenty of Spanish wine and you've got an astonishing meal."
"The food community owes a debt of gratitude to Jose for what he's done to make eating a joy in Washington," says Bill Fuchs, owner of Wagshal's Market. "Thanks to Jose, Wagshal's now has another unique product to join its roster of hand-cut certified prime beef, exotic meats and game and Wagyu imported from Japan and only available for retail sale on the east coast at Wagshal's." For retail customers, Wagshal's Market is offering Iberico de Bellota boneless loin roasts or chops ($29.99/lb.), bone-in loin roasts or chops ($27.99/lb.) and baby back ribs ($23.99/lb.). Customers outside of the Washington, D.C. area can call 202-363-0777 for Wagshal's mail order packages.
About Chef Jose Andres
Often called Spain's unofficial ambassador to the United States, Jose Andres is the host of "Made in Spain," a public television series focusing on Spain's wine, food and travel. Jose is President, chef and owner of THINKfoodGROUP, the creative team behind DC's favorite dining spots Cafe Atlantico, Jaleo, Zaytinya, Oyamel and the critically-acclaimed minibar by jose andres. THINKfoodGROUP also manages all of Jose's creative endearvors, including television, cookbooks, consulting and restaurant development. In 2008 and 2009, Jose was nominated by the James Beard Foundation for Outstanding Chef for his work at minibar by jose andres. In 2003 he won the James Beard Award for Best Chef Mid-Atlantic. In 2008, Jose and TFG along with partners at SBE Hotel Group and designer Philippe Starck opened the first SLS Hotel in Beverly Hills, launching a new luxury hotel brand. The signature restaurant, The Bazaar by Jose Andres, has received critical success, receiving LA's only four-star review from the Los Angeles Times.
About Wagshal's
A Washington tradition for 84 years, Wagshal's is DC's premier delicatessen, butcher and caterer. Established in 1925, Wagshal's Delicatessen became known as the "President's Deli" over the years serving Presidents Dwight D. Eisenhower, Richard Nixon, Gerald Ford and Herbert Walker Bush among other notable customers. In 1995, Wagshal's Market opened a few doors away from the original delicatessen. Bill Fuchs, a food industry veteran and owner of Wagshal's, wanted to offer customers an old-world approach to high quality meats and seafood. From its prime graded, dry-aged, Kosher designated, carcass beef to its custom hot dogs, homemade sausages and exotic meats, Wagshal's Market consistently has earned top marks in the media. Washingtonian Magazine has named it "the best butcher shop in the metropolitan area with the finest meats and seafood." Wagshal's is family owned and operated. Bill's sons Aaron Fuchs and Brian Fuchs oversee Wagshal's Market and Wagshal's Delicatessen respectively, and Bill's sister, Silvia Alexander, oversees Wagshal's Bakery, Pastry and Catering Kitchen.
About Fermin USA
The Fermin Company is a family-owned firm based in Las Bautecas-Sierra de Franca in Salamanca, Spain. Since 1959, when patriarch Fermin Martin founded the company, the Martin family has been raising and slaughtering pigs to produce the highest quality jamones (hams), embutidos (cured meats), and fresh pork products. Today, the Fermin Company is the leader in Iberico de Bellota husbandry and production and is the first producer in Spain to receive USDA approval.
FOR RECIPES RETURN TO THE PRESS ROOM.
Press inquiries for more information or photos contact Veronica Miller 703-249-8018 or veronicacm@cox.net.
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