The best ham in the world...
Back in stock now!!!!
(at our Forsyth location)
Jamón Ibérico...$79.99 / lb
"American food lovers have long prized caviar and truffles, placing these gourmet foods in a class that commanded high prices for even a scant quantity. To that luxury list you can now add jamón Ibérico, the free-range long cured Spanish ham that is so prized that its arrival for the first time in the United States has caused a collective swoon in the world of fine dining... Over the course of the last hundred years European farmers have raised more and more faster growing animals that could be raised en masse in confined circumstances, other breeds supplanted the hardy Ibérico especially. With the advent of industrial hog raising in the decades since the Second World War, Ibérico hogs all but disappeared except for the west of Spain, in a three hundred mile swath extending from Salamanca to Jerez, the Ibérico continued to reign supreme. While many high-ticket hams, such as Italian prosciutto, jambon de Bayonne, and even Serrano are almost universally made with factory-raised hybrid breeds, jamón Ibérico is still made exclusively from Ibérico hogs.Ibérico hogs will have their feeding supplemented with barley and other grains from March until the first acorns fall, but from September until late February the hogs dine primarily on the fruits of the oak tree and put on nearly forty percent of their weight. All of their fat is derived from acorns. It is high in desirable monounsaturated fat, almost as much as olive oil, which is the fundamental basis of the Mediterranean diet. Only those hogs that have been left to feed on acorns for these months can bear the highest classification 100% puro de bellota-100% percent acorn. The flavor that Ibérico hams develop is rich, nuanced, sweet and nutty, completely unlike the more pallid taste of even the most expensive conventionally raised hogs. Ibérico hogs are also allowed to live longer and put on more weight. This regimen affords them more opportunity to exercise and the meat of these hogs becomes very well marbled. This has important consequences in the production process of jamón Ibérico."
-- Peter Kaminsky, Foods from Spain
Peter Kaminsky is a well known author on the subjects of food and flyfishing. He is the author of many books including Pig Perfect: Encounters with Remarkable Swine."
Back in stock now!!!!
(at our Forsyth location)
Jamón Ibérico...$79.99 / lb
"American food lovers have long prized caviar and truffles, placing these gourmet foods in a class that commanded high prices for even a scant quantity. To that luxury list you can now add jamón Ibérico, the free-range long cured Spanish ham that is so prized that its arrival for the first time in the United States has caused a collective swoon in the world of fine dining... Over the course of the last hundred years European farmers have raised more and more faster growing animals that could be raised en masse in confined circumstances, other breeds supplanted the hardy Ibérico especially. With the advent of industrial hog raising in the decades since the Second World War, Ibérico hogs all but disappeared except for the west of Spain, in a three hundred mile swath extending from Salamanca to Jerez, the Ibérico continued to reign supreme. While many high-ticket hams, such as Italian prosciutto, jambon de Bayonne, and even Serrano are almost universally made with factory-raised hybrid breeds, jamón Ibérico is still made exclusively from Ibérico hogs.Ibérico hogs will have their feeding supplemented with barley and other grains from March until the first acorns fall, but from September until late February the hogs dine primarily on the fruits of the oak tree and put on nearly forty percent of their weight. All of their fat is derived from acorns. It is high in desirable monounsaturated fat, almost as much as olive oil, which is the fundamental basis of the Mediterranean diet. Only those hogs that have been left to feed on acorns for these months can bear the highest classification 100% puro de bellota-100% percent acorn. The flavor that Ibérico hams develop is rich, nuanced, sweet and nutty, completely unlike the more pallid taste of even the most expensive conventionally raised hogs. Ibérico hogs are also allowed to live longer and put on more weight. This regimen affords them more opportunity to exercise and the meat of these hogs becomes very well marbled. This has important consequences in the production process of jamón Ibérico."
-- Peter Kaminsky, Foods from Spain
Peter Kaminsky is a well known author on the subjects of food and flyfishing. He is the author of many books including Pig Perfect: Encounters with Remarkable Swine."
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