We’ve ventured into the Iberian Peninsula to discover the home of the Iberian black pigs. The cultivation of these black pigs provides the entire food world with delicious and the most celebrated Iberico pork and Iberico jamon (cured meat).
Over the past two decades, the exports of Spanish meat products towards Asia have soared. Just last year alone, the Spaniards were faced with ham shortage as the Asian market demands for the prized Iberico jamon rose to an escalated high. Even in Malaysia, the demand for Iberico pork has risen tremendously in the past five years.
Today, there are more and more restaurants in Malaysia using the sensationalised ‘black pork’ in their respective dishes. From the rustic old-fashioned charred and scrummy pork ribs to thinly sliced Iberico ham, and juicy burger patties to yakitori skewers, the black pork has been used in various creative ways to bring something new to the table. Certain Chinese restaurants are also using Iberico pork to make the all-time-favourite ‘siew yoke’ (roasted pork belly) because of the flavours and fatty streaks in the meat.
Now you know all about the Iberico pork, its time to dig into some the most scrumptious offering of black pork in restaurants around Klang Valley.
The Barn KL
Palillos 'Spanish Yakitori Bar'