Lost in Spain: Jamonisimo, the best ham I've ever had

So today for lunch, Nick and I tracked down another restaurant recommendation courtesy of Anthony Bourdain's "Decoding Ferran Adria" documentary: Jamonisimo.

Birgit and John attempted the same on Tuesday before we all met up for the El Bulli Extravaganza with no success. So Nick and I were a little nervous that we might also end up with nothing to show for our efforts. Fortunately we found success.

And let me tell you, it was worth the tracking and blackberry searching and wrong turns down streets with no signage. This was by far the most incredible cured pork product I have ever had the pleasure of consuming.

So for those who are not Jamon Iberico connoisseurs, there are three different grades of Jamon Iberico. The highest grade is a type of Jamon Iberico labeled with the phrase "de bellota." Basically this indicates that these lucky swine were fed a diet of acorns exclusively which gives the meat and the fat an especially buttery texture.

After a bit of finagling over the menus (only available in either Spanish or Catalan, clearly this is a place only locals go usually), we managed to communicate to our lovely if non-English speaking store clerk that we wanted to try the sampling of the house Jamon, an animal raised "de bellota" in the Salamonca region of Spain. The selection of meats comes from three different parts of the cured ham leg, each with it's own special texture and taste.

Over a couple of glasses of cava, we slowly consumed the ham, bite by mindblowingly flavorful bite. The fat on the ham slices was practically melting at room temperature. Can I say divine? I think all ham will somehow seem pedestrian after this . . . A few bites of cheese and another glass of cava later and we found ourselves stuffed to the gills with only a few hundred grams of ham and cheese and smiling and gesturing to the shop keeper that we would be back the next day to purchase Jamon to bring home with us. There is just no way I can go back to Frankfurt without bringing John and Birgit a taste of what we just experienced.