Excellent example of the effect of terroir on food flavor. I ate this in Spain (stayed with local family in Barcelona), and it was so so very good. Sliced exceedingly thin and wrapped around local melon. Oh my. Not meant to be eaten as a ham, but more as a very thinly sliced delicacy. A brand available at igourmet costs $16 per TWO OUNCE package. Here's the description, FYI:
Jamon Iberico by Fermin
From the Fermin family comes this exceptional, thinly-sliced Iberico ham. In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico roots for wild herbs, fallen acorns, and edible roots. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Savor this exquisite product with a fine red wine, good Manchego or Zamorano, and artisan bread.
Acorn-fed iberico pork has been named to Slow Food's "Ark of Taste" (Spain). www.fondazioneslowfood.com/en/ark-of-taste-slow-food/acorn-fed-pure-iberian-pig/
Once upon a time, all our food was raised naturally, with traditional skill and artisanal processing, and I believe, it all tasted this amazing. The more I raise my own food in a healthy ecosystem, offering a diversity of nature's wild feeds rather than industrial foodstuffs, the more everything I raise tastes as fantastic as this.
Melding permaculture, bau-biologie, holistic nutrition oncology and functional medicine since 1997. www.Nutritional-Solutions.net, www.facebook.com/CacheSoiltoTable, www.PoSHretreat.org.
I can't renounce my name. It's on all my stationery! And hinted in this tiny ad:
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