The Iberian Pig Spanish Restaurant

Info
Reviews

Location & Contact:

121 Sycamore Street
Decatur, GA 30030
404-371-8800
Email Us
Visit our website
View our menu
Visit our other website

Description:

The Iberian Pig Atlanta- is Decaturs premier Authentic Spanish Restaurant-
The Black-footed Iberian Pigs that roam Spain create some of the most sought after cured meat in the world, Jamon Iberico. Only recently imported into the United States, we are one of the select few restaurants in the country that serves the acorn fed Iberico ham from Spain. To preserve the integrity of Jamon Iberico, we slice the ham in view of our guests on a imported mechanical proscuitto slicer from Italy. Served with toasted ciabatta and espresso aioli, this item is truly a signature of the restaurant.
The Menu

MenuThe menu is a combined vision of Federico Castellucci and Chad Crete. We offer traditional cured meats and cheeses of Spain, unique tapas dishes, ensaladas, cocas (flatbreads), and composed main plates. We focus on making all of our dishes in house and sourcing our ingredients locally and organically when possible.
Charcutera Cured Meats
Salchicho - Cured Spanish sausage - 4
Lomo Embuchado Cured pork loin - 4
Chorizo Cantimpalo Cured pork sausage with smoked paprika - 5
Jamon Serrano Aged 24 months - 5
Jamon Iberico 1 oz. from the famous black footed Iberian pigs of Spain. This is one of the most prized cured meats in the world - 14
Paleta Iberico de Belletta 1 oz. of cured shoulder of the finest acorn fed Iberico Pigs - 14
(All meats served with toasted bread and espresso aioli)

Choose 3 - $13

Jamon Iberico Ham & Paleta is a $10 supplement each
Quesos Cheese
All Cheeses $5 each
Manchego D.0. - Firm, sheep's milk, aged 3-6 months served with pomegranate caramel
Drunken Goat - Semi-soft, goat's milk, aged 75 days, soaked in red wine for 72 hours, Murcia region served with poached pear coulis
Mahon D.O. - Semi-firm, cow's milk, aged 3 months, Menorca served with spiced apple preserves
Idiazabal D.O. - Semi-firm, sheep's milk, aged 4 months, lightly smoked, Basque region served with triple sec honey
Valdeon D.O - Semi-soft, cow and goat's milk, aged 5 months, artisan bleu, Len region served with quince paste with monastrell dolce
Garrotxa - Firm, goat's milk, aged 5 months, Catalan region served with rhubard-ginger preserve
Ca-a de Oveja - Semi-soft, sheep's milk, aged 21 days, Murcia region served with sherry-infused dried apricots
(All cheeses served with a variety of seasonal accompaniments)
Ensaladas Salads

Ensalada de MarconaHeirloom CompositionEnsalada de Marcona- Butter lettuce, Marcona almonds, Griottes cherries, shaved Manchego cheese, shaved salchicon, caramelized parsnips, crispy shallots, champagne vinaigrette - 7
Ensalada Mixto- Mixed field greens, pickled red onions, seasonal fruit, Serrano ham, golden peppadews stuffed with Mahon cheese, piquillo peppers, sherry vinaigrette - 7
Arugula Salad - Baby arugula, Belgian endive, chevre goat cheese, shaved red onion, hearts of palm, spiced Marcona almonds, poached pear, vanilla bean-citrus vinaigrette 10
Tapas Small Plates

Tocino con ManzanaPork Cheek TacosB.W.D. - Bacon wrapped dates stuffed with Manchego cheese and walnuts, romesco dipping sauce - 6.5
Tocino con Manzana - Slow braised Kurobuta pork belly, Granny Smith and Fiji apple salad with Laird's Applejack, citrus-honey yogurt, candied walnuts, apple cider reduction, and Chilean extra virgin olive oil - 9
Manchego Mac 'n' Cheese - Garganelli pasta, Manchego crme, fresh thyme - 6
Spanish Tortoloni - Handmade tortoloni stuffed with Drunken goat cheese, Manchego, and paprika. Served with a pistachio creme, golden raisins, pine nuts and Chilean extra virgin olive oil - 11
Patatas al Valdeon - Crunchy potatoes, Valdeon allioli, Bravas sauce - 4.5
Pork Cheek Tacos - Slow roasted pork cheeks, fire roasted corn salsa, avocado crema, arugula, fresh lime - 7
Eggplant Fries - Crispy eggplant fries with a spicy red pepper aioli - 5
BBQ Octopus - Slow simmered all day then char grilled, house made BBQ sauce, fennel, shallots, pork belly, and crunchy potatoes - 10
Arroz con Iberico - Calasparra rice, english peas, red bell pepper, roasted mushrooms, Jamon Iberico, Idiazabal cheese, pea tendrils, smoked olive oil - 13

Albondigas Wild boar sausage meatballs stuffed with piquillo peppers, Macedonian dates, and roasted tomatoes. Finished with a pimenton crme and oyster mushrooms 7
Braised Veal Shank Ravioli - Handmade ravioli, stuffed with slow braised veal shank, served with a Rioja-cream sauce, black truffle crme fraiche, white truffle oil, roasted shitake mushrooms, fresh thyme - 9
Salchicha 3-ways - Chorizo with moscatel wine reduction and romesco, lamb sausage with macerated cherries and cherry balsamic, fennel sausage with caramelized onions and vin cotto - 9.5
Croquetas de Queso - Chevre goat cheese, honey-citrus yogurt, lavendar honey - 8
Pan Con Tomate - Rustic bread, tomato spread, Garrotxa cheese, Chilean extra virgin olive oil - 4
Pinchos de Cerdo - Slow roasted pork tenderloin pate, pistachio, golden raisins, goat cheese, roasted tomato, lavender honey, served on toasted bread - 8
Calamares - Baked calamari stuffed with grilled vegetables, Mahn cheese in tomato-basil sauce - 7
Esparragos con Moscatel - Asparagus served with Serrano ham, shaved Manchego cheese, Chilean extra virgin olive oil, moscatel wine reduction - 6.5
Huevos con Trufa - Rustic bread, slow roasted pork cheeks, poached egg, black truffles - 9
Cocas Flatbread
Mushroom - Black truffle crme fraiche, cremini, oyster, shiitake mushrooms, shaved Mahn cheese - 13
Smoked Salmon - Scottish smoked salmon, arugula, lemon, fried capers, red onion, cream cheese, citrus crme fraiche - 15
Meat - Serrano ham, arugula, caramelized onions, shaved manchego cheese, pistachio, Chilean extra-virgin olive oil - 12
Platos Main Plates

Pork TenderloinCabrito CarbonaraThe Iberian Burger - American Wagyu beef, toasted brioche bun, bacon-onion relish, vine ripe tomato, Mahn cheese, butter lettuce, eggplant fries - 14
Pork Tenderloin - Cherry-Rioja reduction, parship puree, spiced walnuts, piquillo peppers, crispy shallots - 18
Spanish Lamb Ribs - Slow roasted with fennel, shallots, and lamb sausage. Served with roasted saffron cauliflower, brussel sprouts, Benton's bacon, housemade barbeque sauce, and Pedro Ximenez wine reduction - 22

Wild Striped Bass Pan seared wild striped bass, served over a warm lentil salad, piquillo pepper viniagrette, fennel, onion, and pepper escabeche, micro greens - 29

Pork Chop Porterhouse 14oz grilled pork Porterhouse, served with fingerling potatoes, morcilla sausage, celery root puree, and finished with a whiskey-root beer butter - 29

Quinoa y Verduras - Red quinoa with sage, celery-root puree,
asparagus, roasted butternut squash, caramelized pearl onions, roasted baby beets, micro greens, hazelnut oil - 18

Moscatel Filet 10oz prime beef tenderloin, topped with manchego cheese, chopped walnuts, medjool dates, and applewood smoked bacon. Served with braised pork belly, caramelized fennel and shallots, and two piquillo peppers stuffed with marscarpone and goat cheese - 38

T.I.P. Chicken Crispy Ashley Farms chicken breast dressed with paprika, Macedonian dates, Serrano ham, and Mahon cheese. Served with goat cheese croquetas and Jamn Ibrico tortoloni - 17

Eggplant Rellenas - Eggplant dressed with goat cheese and caramelized onions and corn salsa. Served with grilled zucchini and asparagus, corn crema, balsamic reduction - 16
Cabrito Carbonara - Slow roasted goat with chittara pasta tossed in a carbonara sauce with Benton's bacon, fresh cream and a poached egg - 19
Vieiras Con Cremas - Maine diver scallops, caramelized parsnips, tempura long stem artichokes, arugula, champagne vinaigrette, roasted infused tomatoes, grilled corn crema sauce - 26
Postres Desserts
Churros - House made, dusted with cinnamon and sugar and finished with a cinnamon-chili infused chocolate sauce - 6
Copa Catalan - Espresso custard served with fresh berries - 6
Bomba - Mango, raspberry, and passion fruit sorbet rolled in white chocolate, served with fresh whipped cream and seasonal berries - 6
Gelato - Pistachio, Fig & Sherry, Dulce di Leche. Choose one or a selection of all three - 6
Orange Cheesecake - Locally made, topped with Mandarin oranges and orange glaze 7

Our Partners
M.F. Foley's Boston - Since my father owned restaurants in the early 1970's in Providence R.I., we have been buying the freshest and highest quality seafood from Foley's. He used to travel down to the docks to pick up the best seafood at 4 o'clock in the morning. Today we don't have the luxury of making the forty-five minute drive to Boston from Providence; however, we do have the luxury of Foley's flying their seafood directly to us in Atlanta. From their exacting freshness requirements to their precise refrigeration, meticulous handling and packaging, Foley's delivers some of the best quality seafood in the country.
Land of a Thousand Hills - The moment you drink our coffee, you will notice something excellent has come together. Land of a Thousand Hills Coffee is tended by hand in Rwanda and is sorted five times to ensure only the best beans make it into your cup. LOTH invests in the farmers who harvest the beans in Bukonya, Rwanda and roast small batches of the beans in Roswell, Georgia. As you sip Land of a Thousand Hills coffee, you join the Rwandan community by providing work and a just, Living Wage to growers and their families.
Dan "the Tomato Man" - We love people who decide that they are going to do one thing, and do it better than everyone else. That is the case with Dan "the Tomato Man". From the vine ripe tomatoes used on our burger to the heirloom tomatoes used in the heirloom composition, he provides us with the finest tomatoes available.
Sergio Pace - Sergio is committed to making the best gourmet chorizos and sausages through the use of American pork and lamb cuts. His chorizos and sausages use all natural lamb casing and do not contain any preservatives or MSG. He also makes one kick-ass "Haute" Dog!
Snake River Farms - is a family-owned business, which began over a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu|Angus cross cattle in the U.S. often referred to as American Kobe Beef. When you have The Iberian Burger, you are guaranteed that you are eating some of the finest burger meat available.
The Meats
Beef: Our beef is Midwestern, grain-fed, USDA Prime Beef sourced primarily from Nebraska.
Pork: Niman Ranch provides us with all of our pork products. They pride themselves on raising livestock traditionally, humanely and sustainably.
Goat: We use only all-natural, grass-fed local goat from south Georgia.
Chicken: Our chicken is sourced from Ashley Farms in Georgia and North Carolina. All of their products are all-natural, hormone free, antibiotic free and humanely grown in low-stress environmentally controlled housing.
Lamb: We use grass fed lamb from the plains of Colorado.
Going Green Initiative
The Iberian Pig is committed to reducing our impact on the environment in any way that we possibly can. Some of these initiatives include:

All of our excess cooking oil is converted into biofuel that is used in a variety of different consumer cosmetic products such as lipsticks, shampoos, and conditioners.
All of our to-go containers and to-go cups are made from either sugarcane or corn and are 100% compostable.