As one of the visionaries behind ThinkFoodGroup’s Somni—housed within the SLS Hotel, A Luxury Collection Hotel, Beverly Hills—Creative Director Aitor Zabala redefines the standard of fine dining in Los Angeles. Somni, meaning “dream” in Catalan, is a high-end, ultra-ambitious collaboration between Zabala and Chef José Andrés, along with the TFG creative team, ThinkFoodTank.

 This "secret" cut of Ibérico comes from the loin, yielding perhaps Spain's most prized combination of luscious fat, juicy texture, and densely sweet, nutty flavor.

Ibérico pigs have been an integral aspect of the Spanish culinary tradition for centuries. Predisposed to exceptional fat development throughout their muscular structure, these hogs are amenable to long, slow curing that promotes unparalleled complexity and sweetness. For those that earn the distinguished status of Ibérico de Bellota Jamón, their golden years (specifically what's called the Montanera period - the fall and winter before they'll be slaughtered) will be lived out as luxuriously as imaginable, freely roaming among centuries-old pastures dotted with oak trees. This environment is called the Dehesa, and at the time of year when it belongs to the pigs, it will be covered with acorns - bellotas - for the pigs to feast upon. And as much as we love what becomes Ibérico de Bellota Jamón, the pigs seem to love these acorns.

During their few-month foray among the oak trees, pigs will double their weight on a diet consisting of these acorns and other naturally occurring grasses and herbs. Not only does this promote a rich nuttiness and crispness to the meat, it also ensures a significant concentration of unsaturated fatty acids, the epitome of good fat. Regardless of which cut is selected or which aspect of its tradition is focused upon, Ibérico de Bellota Jamon is absolutely one of a kind, and truly an honor to share.

 Average sizing per piece is 1.5-2 lb. avg. 

Fished from the Pacific waters surrounding southern California’s San Clemente Islands, these live spotted prawns are guaranteed to make a stunning impression from the moment you meet them. Called Botan Ebi in Japanese, these creatures have a prehistoric handsomeness to them, but earn even greater adoration for their sweet, tender meat and umami-laden, technicolor roe.

Superficial splendor notwithstanding, Botan Ebi are truly a privilege to enjoy. Tucked deeply among nooks and crannies hundreds of feet below the surface and miles off the coast, they’re much trickier to catch than other, more familiar crustaceans. It is a testament to the talent and dedication of our fishing partners that we are able to share these prawns so far and wide, but the work is far from done once they first emerge from the sea. We and our partners are painstakingly committed to delivering these prawns to you alive and well, as few indulgences can compare to the marvel of obscure, fresh seafood. 

Botan Ebi are wonderful as a raw crudo, or lightly grilled with splashes of lemon and oil. The roe is absolutely lovely on its own and no less versatile, easily incorporated into any dish warranting a bright, briny finishing touch. 

*Please allow extra time for this product to ship, as it is subject to availability from our fishing partners in California.

San Clemente, California, United States