Thursday, January 14, 2010

Jamon Iberico: that's Spanish for jamin' ham

Spaniards have good legs, and you can check them out at the Goose.

Just arrived is Jamon Iberico, the silky, sultry dry-cured ham leg that would made castonets play themselves.

Free-range pata negra hogs roam fields of oak trees in southern Spain and forage for the sweet bellota, or acorns, that lend their hams the rich, earthy taste. After curing for years--some as long as 36 months-- in the temperate climate of Spain's sun and sea, the hams develop a superlative flavor. At once sweet and savory, nutty and bright, it's a world treasure that's still new to the U.S.

The time and tradition of producing this nationally protected ham means it doesn't come cheap. But, for better or worse, the stars aligned to make the price tag a little more reasonable this time of year. And since the Goose got such a deal on this real-deal jamon iberico, we're passing the present along to you. Get into the Goose soon before this jamin' ham is j'all gone.

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