jamon, jamon, jamon

This appetizing leg of pig is known as 'Jamon Iberico' and you can find it or its less luxurious counterpart 'Jamon Serrano' in almost any Spanish kitchen. These famous cured hams are staples of the Spanish diet. When I was in Spain, I generally ate Jamon Iberico, also known as pata negra, because the woman I lived with was a ham snob-she only ate the best of the best. Jamon Iberico comes from the black Iberian pig, which resides in the southernmost regions of Spain. There are different types of Jamon Iberico, the best of which is Jamon Iberico de Bellota. The pigs that produce this incredibly tasty but expensive meat are fed only acorns in a free-range environment. These pigs live a life most other pigs dream about. In other words, they are spoiled rotten! Usually, Jamon Iberico is dried and preserved for up to 4 years before enjoyed. Its legal entry into the United States came in 2007, and the more desirable Jamon Iberico de Bellota arrived a year later, in 2008. Before that, most of us were unaware of Jamon Iberico's greasy greatness.

Imagine my surprise upon arriving in Spain last year, entering my senora's kitchen for the first time, and laying eyes on a black-hoofed beauty innocently perched atop the counter...

If you're looking for good cured ham in the Boston area, check out Tasca or Dali, two of my favorite Spanish restaurants.