There are prized delicacies found in most corners of the world that are either very difficult to find, or are nonexistent in the US. Real Kobe beef (not Wagyu!) from Japan, black truffles from France, and sevruga caviar, for example.
Jamón ibérico (Iberian ham) from Spain falls in this category, and is scheduled to arrive in the United States this summer for the first time.
Previously banned because the USDA didn't approve of the curing methods, it has now been greenlighted. At a cost of $100 per pound, it is one of the world's most expensive meats. It comes from a type of free-roaming black footed pig that eats acorns, which give the pig its unique taste due to a high oleic acid content from the acorns. After slaughter, the pigs are cured from nine months to two years. The meat is sliced very thin like Italian prosciutto, and served with Spanish cheese and bread.
This is by Kathryn, who is up for one of our new writer positions. Welcome Kathryn!
(Image credit: Tienda.com)
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I am so excited! I got to try jamón ibérico when I visited Spain a few years ago and the memory of silky thin tendrils of salty haminess still haunts me. Apparently acorns are what pigs are truly meant to live on. Thanks for keeping me up to date.
IIRC, my local Central Market (same concept as Whole Foods) already carries this.
What if you like prosciutto di parma but don't care so much for ham? Is jamón ibérico still worth it?
Served with Spanish cheese and bread? That would make a *killer* ham and cheese sandwich.
That might be jamón serrano you've seen, not jamón ibérico.
I've always felt that cheese, wine and bread alone were a bit unsatisfying, and felt that most meats (salami, cold cuts and the like) were just thrown in for filler. This sounds like a perfect addition for a siesta. Hopefully I can get my hands on some this summer.
Mmmm. Oleic acid=Good Stuff. We'll see if it hits my local Whole Foods in Austin ( or Central Market) I want to taste that...Thanks!
rone, I think that you're right. My mistake!
Ooooh, this is exciting for us-- we've been raising heritage pastured Berkshire pork for a few years now, and have the perfect location for doing a few nut-finished pigs but haven't been sure if the market was right. Hopefully this will create some demand that will work in our favor! Sounds like time to add some fencing around the oak trees! :)
@ami - I think what you're seeing at your market is jamon serrano, not jamon iberico.
Ooooh that would be good wrapped around a cherry tomato at the end of a fondue toothpick.....
goddessjulia,
The tricky thing for most people is that it could be an expensive experiment.
Even if one has a curing room you still have to wait 12 months for a product that may or may not be good. The Spanish have several centuries of practice with the same product and curing conditions.
I would love to use your pork to make some quicker cured products like pancetta, bacon, salumi and so on.
Oh this is delicious. I can't wait to get it here. In Madrid last time I ate this as often as I could - even in the airport waiting on a flight out!
Some of the best food I've ever eaten was in Spain. Can't wait to try this. Looks yummy in the photo. Thanks for the interesting information!!
Oh man, that looks so awesome! I wish I had some of that instead of the 98 per cent fat-free turkey ham in the fridge.
Seriously; this government is ridiculous about food safety. It's all about protecting the interests of the industrial producers. Ban cheese and cured meats, but approve cloned meats, industrial byproducts and synthetic hormones for human consumption. Go figure.
This looks Amazing!
I can't wait to taste it!
I've had this in Spain......so glad to hear it's coming our way. YAY for us!