Ever since I saw Bourdain’s piece on Ferran Adria, I made it a personal goal to seek out and devour Jamon Iberico. This special ham from the blackfooted black pigs of Spain was beyond the reach of Americans until only the last couple of months. The FDA apparently had problems with Spanish slaughterhouses and curing facilities; a bit ironic considering the state of our food industry. It took some dedicated individuals, mostly from the Northeast, plus special partnerships in Spain in order to bring this into the states. I was lucky enough to find some locally at a specialty foods market that is a favorite of mine now.

Salty, nutty, earthy, and very ham-y. Served on a warm plate solo or with some fresh bread. This cannot be beat. At $87 a pound, I am not sure how often I can swing it. Oh, yes, that is fat on my fingers.



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