A few short years ago, talk of ‘
jamón ibérico‘ would have been met with a ‘what’s that?’ or at best someone might have said ~ “like prosciutto?”. Now this amazing cured ham is served in every half-decent place in London and California, and foodies fall over themselves to talk about the rich, fatty battery melt-in-the-mouth flavour of this delicacy. I’m lucky enough that my family comes from the Spanish region where the best jamon is produced – Guijuelo. This morning [we] visited our friend’s jamon factory, saw the fresh jamones in vast spaces, stacked ten high, row upon row where they will stay drying slowly over the next 18 months, their rich fatty small surrounding you. Maybe M will try some soon :).
