The history of Iberian ham is steeped in mystery and romanticism. Spain’s ancient pastures of oaks, holm oaks and cork oaks, the noble black Iberian pig, the mountain air that caresses each ham as it is magically transformed into one of the world’s most exquisite foods, all play a part in this uniquely Spanish phenomenon. Without each ingredient, the recipe is altered. Greatness can only be achieved with patience, skill and adherence to traditional methods.
The Iberian black pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the Iberian black pig is usually found in the provinces of Huelva, Córdoba, Cáceres, Badajoz, Salamanca, Ciudad Real and Seville.
Iberian ham, as appreciated in Spain as in the rest of the world, is one of the delicacies that everyone who tastes it is intoxicated by its extraordinary flavor. Its dark red meat is served in thin slices at an optimal temperature so that the diner can taste its exquisite nutty flavor, not too salty and with the sweet sensation of how it melts in the mouth.
Fresh seasonal products
In the restaurant Can Pep in Port d’Andratx you can taste this traditional dish in its wonderful terrace a few meters from the sea. In addition to the Iberian ham, Can Pep serves sensational dishes based on fresh seasonal products. Fish, seafood, meats or delicious homemade desserts are just some of the foods found in its varied menu. And, of course, in the restaurant Can Pep you can enjoy the best Spanish and international wines, in an incomparable setting of the bay of Port d’Andratx.