This is the spotted, the most select and almost extinct Iberian pig

We have rejuvenated those of us who remembered times when a Torta del Casar or a red Iberian pork meat

suddenly discovered them on a trip to Cáceres or Huelva.

Well, we have returned to Huelva without going past the restaurant

Tabernacle Tradition of Chamartín, to discover ... that there was another Iberian pig! It is the

, and there were reasons not to know it:

, it is

by a few enthusiastic farmers from Jabugo. The breed is registered as an Endangered Native Breed by the Ministry of Agriculture. And this week

.

There are currently no more than

Iberian spotted pigs, and the young farmer

has about twenty of these animals, a herd that is growing slowly. The owner of Sagrario Traálisis,

, who knows the family well, has secured a batch of meat from the former montanera -frozen since then- and chef

and using different cuts, in his style traditional and updated at the same time.

According to the information that the farmer himself has provided, it is an animal

, which is distinguished by its large amount of hair, its irregular spots and its extraordinary

and infiltrate the fat in the muscle -which has an appearance that reminds us of bovine breeds such as wagyu-, which is not the case of the most well-known Iberian pig.

That is why

, with subtle nuances and a sweet touch that sometimes recalls veal.

Iberian pork on the grill.

This information provided about this Iberian variety adds that

, the result of the cross between an

, dates back to the

and, although for more than 150 years he was the king of the Iberian hut in Jabugo, swine fever of 1958, the color of their hoof -sometimes black, sometimes white due to the uneven pigmentation of their skin- and their low productivity - they

and their hams more to cure due to their abundant marbling- made it practically disappear from the Huelva dehesa until a few years ago, when a handful of passionate producers began to recover it in the area.

In the García Pavón farm in

four kilometers from Jabugo, unlike other farms, their animals

: when they are piglets they spend two months - instead of 21 days - with the mother in the open air -and not in childbirth shirts-;

their primal period runs in the field feeding on natural feed and

plagued with acorns, chestnuts, strawberry trees and herbs.

In muffin.

The sample of how

started

to work with this meat is varied: with the

-prey, feather, secret, lizard, fan, chop, sirloin and bacon-, the chef and his team prepare simple

and flavor of the breed.

, you can find

proposals such as spotted Iberian pig leg roasted in a wood oven, a version of pastrami with smoked flavor and accompanied with potato, tartar sauce and brioche bread; flame fan and tie with homemade chimichurri or antequerano bacon muffin,

for 12 hours, mature in the restaurant's chamber for a week, confit at 70 degrees for 20 long hours, dry over the fire where it

and turns and back through the oak charcoal grill.

In addition, with the fattier parts of the animal, they made us more elaborate recipes such as fresh sausages with

, cheeks or potatoes with ribs.

It is different, it

we know and undoubtedly comes to expand the culinary possibilities of our

.

It's like, in beef cattle, we can go from the old ox to the veal.

According to the criteria of The Trust Project

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