The groom’s favorite meat is a Spanish breed of pork, Jamon Ibérico de Bellota. This breed lives free-range, dining on wild acorns. While most are used in the famed charcuterie, a number are raised for grilling meat. The cooked pork is extremely juicy, has a unique flavor, and is best served medium-rare. This strikingly unusual product is available online from the great Spanish food emporium, La Tienda. To really appreciate the unique taste, season only with salt, pepper, and a rub of olive oil. Cook to medium rare, or take the pork off the heat when the meat reaches an internal a temperature of 140°. Of course American pork is also delicious, especially the Berkshire breed.
For the garnish, peel and cube Garnet variety sweet potatoes. Barely cover them with cold water and bring to a simmer, allowing the potatoes to cook until fork-tender. Drain the sweet potatoes, add a generous amount of butter (2 tablespoons to a pound), mash them with a fork, and season with salt and pepper. You can also purée the cooked sweet potatoes in a blender, adding back a little cooking water and butter, or warm half-and-half until you have the desired texture. Unlike white potatoes, sweet potatoes do not get gummy if overworked in the blender. If you want some additional spice, a pinch each of dry ginger and mustard is good. Sometimes I also add a little Vietnamese caramel sauce to add a sweet smoky taste.
The artistry in the presentation leaves me speechless!