Sunday, October 17, 2010

Jamon, Spain

One might argue this, but I personally believe the best cured type of meat in this genre is jamon from Spain. Italian prosciutto, Austrian and German speck, Portuguese presunto still take second place. Why do I like jamon and in particular jamon iberico de bellota so much? The intensity in flavour and "juiciness"(that's right, dry-cured meat which is juicy) is unparalleled. Eaten on its own, with some melon, bread or the more Catalan style Pa amb tomàquet, bread with tomato and garlic rub and a drizzle of olive oil, this stuff is mighty tasty.


I'm not dead, though it feels like it... sometimes