Boqueria Restaurant

Every spring in Cataluña (Northern Spain), the Calçotada Festival celebrates the spring’s harvest of calçots, a spring onion similar to a large scallion or a small leek. During this popular, local gastronomical event, friends and family gather at a masia (typical Catalan farm) where the calçots are barbecued over large open-flamed steel grills by the bushel.

Once charred to black, the calçots are removed from the grill and are wrapped in newspaper to soften the skin and steam the inside of the onion. They are traditionally served with romesco or salbitxada sauce.

We will be cooking calçots over a large open-flame grill outside our Flatiron location and serving them with traditional salbitxada sauce ($13). The experience will be completed with Jarras of rosé wine ($18) and grilled house made lamb sausage ($14).

It is a time honored tradition and we hope to see you at our own Calçot Celebration on Sunday evening, May 22nd, at our Flatiron location.

(Our Soho location will feature the same market menu items cooked on the plancha in the open kitchen.)

The quintessential element of Spanish cuisine is, with out a doubt, Jamón. It can be found in literally every home, at almost every meal and in every tapas bar or restaurant in Spain.

                                        

 
Until very recently the only type of Jamón that could be imported into the United States was Jamón Serrano. Literally meaning mountain ham, Serrano ham is made from the Landrace breed of white pig and are aged for 12 to 18 months. It’s a very flavorful ham, which cured in the country air, takes on a deep flavor and aroma. It is also known as Jamón Reserva, Jamón Curado and Jamón Extra.
 
However, in 2007, Jamón Ibérico was approved for release in the United States and a year later the coveted Jamón Ibérico de Bellota entered the US market. Coming from the black Iberian pig, also known as pata negra (literally translated: black leg), the meat takes on a very unique flavor due to the pig’s unusual diet and lifestyle.
 
      

The black Iberian pigs are allowed to roam in oak groves and pastures where they feed naturally on grasses, roots, herbs and most importantly acorns. For the best quality of Jamón Ibérico, the Bellota grade, the pigs diet is limited to acorns. A grown Pata Negra eats approximately 12-15 pounds of acorns daily and gains up to 2 pounds a day. Their active nature of foraging ensures the fat is marbled throughout the muscle, carrying a rich, nutty flavor throughout the meat.

We’ve recently acquired and added the Jamón Ibérico de Bellota to the menu at our Soho location – we hope you enjoy this truly Spanish indulgence!
 
Quality Levels of Jamón:
• Jamón Iberico de Bellota: Free-range, acorn-fed Iberian pigs
• Jamón Iberico de Recebo: Acorn, pasture and compound-fed Iberian pigs
• Jamón Iberico de Campo: Compound-fed Iberian pigs
  also known as Jamón Iberico or Jamón de Pata Negra
• Jamón Serrano: Compound-fed white pigs.
  Also known as Jamón Reserva, Jamón Curado and Jamón Extra