T.

From Catherine Reynolds' Spanish Table Newsletter:

Jamon Iberico

...it's simply amazing. For one, it's got a gorgeous mahogany color that immediately sets it apart from jamon serrano. These pigs have lived the good life. On the approach to your salivating palate you'll notice wondrous nutty aromas even though these aren't the true acorn-fed bellota pigs, but you would think these swine dine exclusively on Marcona almonds. This is all flavor with no gaminess, meltingly tender as Armandino's culatello, and astoundingly worth every penny. My favorite description came from my co-worker Steven who aptly coined the term, "meat butter".

So get a group of your favorite foodies together to chip in for a tasting--it's not cheap at $30 a quarter lb--or go build yourself the most decadent ham sandwich of your life.

This sure better be worth every penny
of the $120/pound pricetag!!
(We're going to splurge on some this weekend.
I'll keep you posted!)