Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama.
In Jerez, a sherry maker and a criminologist have embarked on a quest to find the oldest, most potent casks of amontillado (and discover why it just makes food taste better).
What You Will Need
- 2 tsp. mayonnaise
- 1 tbsp. finely minced capers
- 1 tbsp. minced chives
- 1 tbsp. finely minced white onion
- 3⁄4 tsp. soy sauce
- 3 oz. lomo ibérico (dry-cured Spanish pork loin), cut into 1/8- to 1/4-inch cubes
- Toasted sliced bread, for serving