Wine and Cheese by TCC (in Plainfield) has Iberico bellota

Hi all,

There's a wine and cheese shop near my house that I frequent. They have a decent selection of cheese and some nice wines too. Jason, who works there, is usually pretty good recommending wine pairings if describe what I'm cooking for dinner. It's a nice little place and worth the trip if you live in the southern burbs (Plainfield).

He has just recently started carrying a decent jamon Serrano, but they just got an Iberico bellota paleta (shoulder). Now I haven't had any yet and have never tasted the Iberico bellota shoulder and I'm interested to taste for any differences from the bellota ham (of which I'm very familiar with)

If you've never had an opportunity to taste Iberico belotta it's really a thing of beauty. Myself, I have a hard time going without my Iberico fix for more than a month or two. I understand that the price is outrageous compared to other hams. But remember that you don't have to buy a pound at a time. A few slices is still very satisfying and will set you back a relatively small amount ($10-$25 or so depending).

Hey, I don't really go to McDonalds and spend money throughout the month on quarter pounders, so if I want to spend a little money on one of the BEST hams in the world once in a while...so be it!

Wine & Cheese by TCC

Jamón Ibérico - The Ultimate Spanish Ham
Spain is the world's only producer of Jamón Ibérico, as it is made with an ancient breed of pig found only on the Iberian Peninsula. These pigs, known as Cerdo Ibérico, or "Pata Negra," are believed to descend from the prehistoric Mediterranean boar and are distinguished by their black hooves - which are kept on the final displayed ham as a testament to its authenticity. These unique pigs are also capable of storing more fat, which enables Jamón Ibérico to be cured much longer than traditional ham, resulting in an intense and complex flavor with an unparalleled note of sweetness. For those who will accept nothing but the best, we are now also able to offer you Jamón Ibérico de Bellota, a free-range, acorn-fed Pata Negra recognized as the finest ham in the world!

- La Tienda


I will still go up to Chicago to expose myself to a wider variety of prosciutto, but being able to buy my Iberico bellota from a local store is a great asset to have in the souther burbs of Chicago.


enjoy the jamon!
dan

Ok...

I just got back from Wine & Cheese by Tcc and had a taste of the paleta. Now I suspected that it may have a little differing flavor/texture build to the shoulder, because of the relationship in the tissue/fat difference between the ham and a shoulder.

After a little talking about many things Iberico I left the store with a nice chunk of Iberico bellota paleta, some wine, some lavash crackers...I already have some Iberico Spanish cheese at home that will go perfect. But, while talking I was able to try a piece of the shoulder while I was in the store.

You know, the shoulder has that great complex flavor and a wonderful flavorful fat that is not only layered on top of the meat, but also marbled in the meat as well. I've tried a couple different types of Iberico ham now. Even when comparing the Iberico Bellota to the Iberico racebo (pastured and fed acorns and grain) I have to say that both have their place. It may be true that the bellota is a clear step up from the recebo, but the lower recebo grade is no slouch at all! It has a nice depth of flavor and tasty fat layer. It taste different enough from bellota that it should be enjoyed as it's own jamon and not overlooked.

Currently I'm lucky enough to not only have the chunk of Iberico bellota paleta that I just bought, but I also have a decent chunk of Iberico bellota jamon! Tonight I will do a side by side comparison of the two. But I already suspect that these are going to be two wonderful examples of cured heaven on a plate, with enough difference to distinguish themselves from one another.

jamon!

dan

In addition to having Iberico bellota and other options to go Wine and Cheese is a nice place to sit outside, have a glass of wine and share a delicious meal. Jason, a trained chef, created a menu that offers more interesting options otherwise available in downtown Plainfield. For a while, they even had a foie gras entree on their menu, but I didn't see it when I just looked.

Wine and Cheese by TCC
24104 Lockport Street
Plainfield, IL
815-436-3499

For bellota fans, there's a a profile of sorts in the current New Yorker about Brett Ottolenghi who acquires hard-to-find foodstuffs for Vegas chefs. He's apparently the exclusive source for Fermin products in Sin City, and the article describes a visit by Ottolenghi to La Alberca for bellota. An abstract is available online; the entire article is by subscription only.

an older picture of some Iberico bellota and fresh harvested Spanish olive oil taken at work.





The current picture of the side by side tasting of Iberico bellota jamon and Iberico bellota paleta





dan

Veloute wrote:In addition to having Iberico bellota and other options to go Wine and Cheese is a nice place to sit outside, have a glass of wine and share a delicious meal. Jason, a trained chef, created a menu that offers more interesting options otherwise available in downtown Plainfield. For a while, they even had a foie gras entree on their menu, but I didn't see it when I just looked.

Wine and Cheese by TCC
24104 Lockport Street
Plainfield, IL
815-436-3499

I still haven't eaten there...but it does look like they've always got some nice food being served there. They also have some nice wine tasting and various food tastings that go on from time to time.

I would really like to see downtown Plainfield step it up and get some more quality stores.

dan

happy_stomach wrote:For bellota fans, there's a a profile of sorts in the current New Yorker about Brett Ottolenghi who acquires hard-to-find foodstuffs for Vegas chefs. He's apparently the exclusive source for Fermin products in Sin City, and the article describes a visit by Ottolenghi to La Alberca for bellota. An abstract is available online; the entire article is by subscription only.

Happy, thanks for the link and the article. Iberico bellota really is something special. Someday, after I retire my wife and I will have to visit Spain ourselves.

dan