Hamming It Up

Spanish ham is the best in the world. Don’t think about it too much, it’s just true. If you had $1,000 to spend only on one food item, buying a single leg an acorn-fed Iberian ham would probably be your best move (with apologies, of course, to you vegetarians). The New York Times just published an article about Spain’s most famous culinary delight that certainly merits a read. Spanish cuisine often gets overshadowed by its French and Italian powerhouse counterparts, and in part it’s understandable. Spanish dishes are often alarmingly spartan, and many regions’ traditional specialties appear to have changed little since medieval times. It’s precisely the tasteful yet overtly simple offerings which tend to prevail here: prawns wrapped in bacon; eggplant with goat cheese and honey; roast pepper filled with a cod puree, and of course, a plate of Iberian ham. The article makes no direct mention of this notion, but I’m glad that the innate quality of Spain’s decidedly un-flashy fare, epitomized by jamón ibérico, is getting the recognition it deserves. (You might say “everyone knows about tapas though!” I disagree. I think the idea of tapas is very well-known, but I would bet that the average American would be incapable of reciting even 3 typical Spanish tapas. Just a thought.)

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~ by lincolnbrody on January 15, 2010.

One Response to “Hamming It Up”

  1. There’s a pretty solid Spanish tapas/jamon joint just a block from my apt. in NY. Pata Negra. They have $40 platas jamon and delicious crostini-like patitas with all different sorts of pig-based delights. I would eat there more often, but my “pizza income” can’t pay for my “tapas tastes.”

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