The Iberian Pig

Last night, six of us headed over to the Iberian Pig in Decatur square. I read a lot about the Iberian Pig when it first opened and the reviews were mixed which is why it took us to long to go to a place so close by. It was crowded -- really crowded. We got a table upstairs where it was definitely cooler and a little quieter.

I haven't taken pictures of everything that we had last night, just the things I thought were worth taking pictures of. They did have a cod special that I didn't get a picture of. Pacific cod from Washington, marinated or cooked in a sake/miso mixture. Served with turnips, english peas, and some caviar. Excellently prepared and very tasty.

Well, here it is: the Iberico. One ounce for $14. They slice it very thinly on a machine because, as I learned when I stopped on the way out, they get them in smaller portions, not necessarily the whole leg as usual. I asked if we can get it hand cut next time, and they said yes. So we will go back and try it again.

I'm sad that slicing it on a machine heats the fat and changes the texture of the meat. And it was so thin that you really didn't get to taste the nuttiness and silkiness of it as much as we have had other times we have had it. But it was good.

The 24-month aged Serrano was the star of the charcuterie we had. We also got a lomo (tenderloin) which, much as one might expect, was kind of lackluster. Anyhow, the Serrano was delicious. The slices were thicker than the Iberico, a little thicker than you get prosciutto, but smooth and tasty.

I don't know about this weird standing-up presentation. They were hard to separate. Maybe that's how they serve it in Spain. Who knows.

Probably about halfway through the meal, the owner stopped by to see how we were doing. During our discussion, in which we learned he is opening a new place in the Three Dollar Cafe spot on Roswell, he mentioned a foie gras amuse bouche. Well! You know that we never pass up the foie.

A cornet filled with foie gras mousse with some Iberico and caviar for $4. Wow. So good. The chef himself brought them out and we shared a glass of wine with him.

The mushroom flatbread was really delicious though a little floppy to eat. On the menu, it's described as "Black truffle crème fraiche, cremini, oyster, shiitake
mushrooms, shaved Mahón cheese". How could something described like that not be so tasty tasty?

We are excited to go back and try some of the other stuff on the menu plus, of course, that hand-cut Iberico!