The meat is cured and matured through the seasons. Qoute, "First cured in salt and then aged in the fresh mountain air of western Spain, the hams rely on the most natural "cuisine" of all, the four seasons. "
Slightly chewy, dense, reddish and flavourful meat. Texture is like well done steak. The rich taste is in stark contrast to the pen-raised cousins. Just some light seasoning with some crushed peppercorns and viola the matured ham will speak for itself.
The service was attentive. Both of us were having almost all of the indoor area as most were having their alfresco overlooking the man-made lake.
Others who have been there: Cumi & Ciki
Cost: RM175 (inclusive of drinks and 5% + 10%)
Photos: Sorry for the bad shots.
This is an experience for an inexperience fine diner. Two smallish chunks with peeled and pitted pears. RM70.