i did not have to go to spain to have a taste of iberico ham / taking advantage of latienda.com’s 18th anniversary promo, i ordered this expensive epicurean delight: These slices of Jamón Ibérico de Bellota come from the ham, or back leg, of an acorn fed Ibérico pig. Indigenous black Ibérico pigs roam the ancient woodlands of southwestern Spain feasting on the sweet ‘encina’ acorns, along with grasses and other herbs. This combination of special animals, exercise, diet and two years of curing in the mountain air all combine to make this the finest ham in the world.
i invited my favorite curmudgeon and his partner for an evening of ham indulgence \ as comparison to iberico ham, we had prosciutto – one made in pittsburgh & another imported from italy <iberico is the dark one in the pictures> / to round out the ham tasting experience, we had iberico cheese, ciabatta <from breadworks>, concord grapes from the curmudgeon’s farm coop, honeycrisp apples & caramel, fresh mangoes \ and of course, dogfish head beers: black & blue, birra etrusca bronze & theobroma / there also was quail eggs, salted duck eggs & the notorious filipino balut <no takers>
the verdict was unanimous: we liked jamon iberico a lot! even love it if not for its price tag ~$256/lb not including shipping <10-15 times more $$$ than prosciutto!> \ it tasted full & rich and had a very pleasant sweet-nutty-salty taste / the local & imported prosciuttos tasted very similar to each other & were decibels saltier than iberico
an equally special treat: our favorite young musicians played the violin <irish legend, theme from shindler’s list & accolay’s concerto #1 in a minor>, piano <a time for us> & ukulele <psycho killer> for us \ a very nice evening with good friends, a warm way to start the fall season