Ever since my flatmate mentioned that he was jetting off to Madrid for a weekend, the only thing on my mind was Jamon.
After careful research on-line, we knew we had to convince him to bring home truckload of Jamon Iberico (Pata Negra). Bless those black Iberian pigs who have grazed happily on acorns, as the Jamon he brought back was exactly as I remember it to be. How ecstatic were we to find out that we no longer have to shell out exorbitant Sydney prices for a taste of heaven (AUD$600 kg for Jamon Iberico de Bellota).
We piggishly (no pun intended) devoured the stash in record time even after going to the extreme of weighing it out so the rations were fair… and now sadly there’s nothing left.
The best way to enjoy Jamon Iberico? Solo I say, though accompanied by a bit of Manchego doesn’t hurt.