Anniversary Sale

Remember how I found the unopened package of jamon iberico on Friday in my parent's fridge from 2007??? Well, the Akabori's have no shame whatsoever, and we ate it tonight for dinner. All of it.

And it was fucking glorious.

This was Jamon Iberico de Bellota, which is the highest grade of jamon available because the pigs are raised on acorns and get to prance around freely on the pasture. According to Wiki, the jamon is cured for 36 months.

Although certain types of jamon, like jamon serrano, can be found in gourmet food shops, jamon Iberico was banned by the US until recently. Not sure of why, but I'm guessing that it had something to do with how Spain cured this particular ham. In any case, I'm happy to hear that the ban is lifted- although I've yet to find it here.

No joke, Spain's jamon is (in my humble opinion) the #1 cured meat in the world. Better than Italy's prociutto di Parma. There, I said it. The taste is more robust and gamey, but with that, you get a seriously mindblowing version of cured pig that is so intense, profound, luscious and floral.

Here are some jamon porn shots.


I'm really into Pinot Noir lately and trying to learn more about it. I picked up this bottle of Richard Grant Wrotham Pinot, which went really well with the jamon. Fascinating story about this wine is that this guy Richard Grant, formerly of BV Winery in Napa, found a rare Pinot grape called the "Wrotham Pinot" in the boondocks of England and cultivated it in Napa. Very bizarre, but ultimately a very refreshing wine that really got us all super drunk tonight!

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2 comments

  • Is there no expiration date for cured ham? Is that the whole point of curing? Boy, do I feel clueless…
    Guide me, Sister Kayoko!

    yoko on

  • yes, there was an expiration- sometime in 2008. but we braved it and ate it anyway. it was blissful and if we died, well, it would have been worth it.

    but we’re still here!!! we haven’t grown another finger quite yet, but will let you know when we do.

    i basically think curing is just like aging cheese. i could be totally wrong and misguided, but i’m betting it preserved well enough to keep for a long time.

    kayoko on

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