Cliff Bostick of Creative Loafing quotes Maizie Hale analyzing the menu of the Iberian Pig:
The Iberian Pig’s eclectic menu will focus on traditional cured meats, cheeses, tapas, cocas (flatbreads) and main plates like the Iberian Burger made with American Waygu Beef, a toasted brioche bun, bacon-onion relish, vine-ripe tomatoes, mahon cheese and butter lettuce, served with eggplant fries). Another planned main plate is Cabrito Carbonara, slow-roasted goat with chittara pasta tossed in a carbonara sauce with applewood smoked bacon, fresh cream and a poached egg.
The European décor evokes the feel of a festive Spanish tapas bar, while an upbeat mix of modern, independent and Spanish music helps create a high-energy atmosphere.
Wikipedia defines the breed:
The Black Iberian Pig, also known in Portugal as Alentejano Pig, is a breed, Mediterraneus, of the domestic pig (Sus scrofa domesticus) that is indigenous to the Mediterranean area. The Iberian pig, whose unique origin can be traced back to ancient times, is found in herds clustered in the central and southern territory of the Iberian Peninsula, in Portugal and Spain.
Why is it so special?
This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. This fat is what produces the typical white streaks that make its hams so special.
