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Tuesday, July 5, 2011

Jamón ibérico



Iberica, the black pig that shares common ancestry as the wild boar and feeds on acorn, wild mushroooms and wild herbs, it's no wonder the cured ham is culinary delight of Spain. Brings to mind the berkshire pig, another black pig known for it's flavourful juicy marbled pork used in British and Japanese cooking. Finally getting a chance to try Jamón ibérico, it does have a nutty & earthy taste. But, I much prefer the full-bodied sweetness from Parma ham.



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