Friday, April 10, 2009
Somewhere in Spain a pig is hobbling along on three legs so that I could enjoy the porky pieces of love pictured above. Not just any three legged pig mind you, but a chubby hog who was destined to become jamon iberico, the product from these acorn lovin' bristly haired beasts. These pigs have an odd affinity for acorns, and that is what gives them their, yes, slightly nutty flavor. Jamon iberico was only recently allowed import into the U.S., and all I can say is it's about time! My sis brought over five thin slices of this...gulp...$100 a pound treasure. $9 worth of cured pork. How was it? Deliciously deep in aroma and flavor, more so than most prosciutto, a little gamier (in a good, more complex way) with perfect texture. I've had it before, but last night's bits that came from PDX's Foster and Dobbs was the best I've had. It's a lot to pay, but is worth throwing down a couple of bucks for a slice or two just to experience ham like no other. You're worth it, I promise. If not for yourself, then for that cute little pig who gave up a quarter of his mobility so that you might eat better.