Jamón ibérico [Iberian ham]Posted: June 17, 2012
In Spain, we take cured ham seriously. Very seriously, as a matter of fact. But, when I posted my ex-Mother-in-law’s take on Iberian ham and tomato bread a couple of weeks back, I was far from image the Spanish Association of Selected Swine and Pure Iberian Breeders would get in touch with me via twitter. “Do you like ham! But, which one do you like? “, the asked me in less than 140 characters. In case I didn’t know my cured ham, they pointed me to a documentary about everything you always wanted to know about Jamón ibérico and never dared to ask. From the different types of pig to the state of industry during the recession and the grades of cured ham, everything is in there.
Even if you don’t share a passion of ham, it is worthwhile taking the time to watch. And, hopefully not be fouled again by some labels we see at the food shops in this part of the world.