Wagshal's Market in Spring Valley is the only place in Washington DC you'll find classic Iberico de Bellota pork loin. It's imported from Spain courtesy of an arrangement with Jose Andres, whose recipe this is.

Serves 4-6

3 pounds sea salt
4 sprigs fresh rosemary
6 sprigs fresh thyme
4 sprigs fresh flat leaf parsley
1 2-pound Iberico de Bellota pork loin
4 ounces Jamon Iberico (thinly sliced Spanish cured ham)

Preheat the oven to 400F.

In a large bowl, mix the salt with 3 tablespoons of water until the salt is slightly damp. (Salt needs to be moist to pack well.) Spread half of the salt down the center of a baking sheet and top with 2 rosemary sprigs, 2 parsley sprigs and 3 thyme sprigs.

Lay the pork loin on top of the herbs. Place the remaining herbs on top of the pork. Cover the pork with the remaining salt - making sure to pack it well around the pork.

Bake for 25 minutes.

Let the pork rest for 5 minutes then, using a fork, crack open the side of the hard shell. It should lift off easily. Transfer the pork to a cutting board and let it rest for another 5 minutes. Slice the pork loin into 1/2 inch thick slices and arrange on plates. Lay slices of the jamon in between the pork slices. Drizzle with some olive oil and serve warm.

Wagshal's Market, 4845 Massachusetts Ave NW, 202 363 0777.

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1 Comment

1. Em

   I love Iberico ham, it is true that it is more pricey than serrano, parma or virginia ham but it is so much better. As a tip, the Iberico ham from Salamanca is cheaper than that of Jabugo and probably as good!
   I buy my iberico ham at Buyjamon.com
   <a href="http://BuyJamon.com/">
   BuyJamon.com the market place for iberico ham.</a>