Spanish ham is like wine. It’s one of life’s great pleasures… mysterious, rich, delicious and… very frustrating. Like wine, the more you learn about jamón, the more confused you get. Head down to your local (Spanish) market or deli and there they are, hanging all in a row. And you wonder – what’s the difference? Why should I get that one, and not that one one? Black hoof or white hoof? Acorn-fed? Or was it walnut-fed?
I feel your pain. You’re in Spain, you’ve heard about Spanish ham, and you want to get the good stuff. Because, what is Spanish ham? What is jamón? And how can you tell the great stuff from the just good stuff. Well, that’s why I made this video. To break down some of the confusion and give you a few key tips to keep in mind when that Spanish waiter is breathing down your neck in that sweaty tapas bar, or the market ham vendor is overrun by old lady shoppers and you’ve got get your order in fast.
Ham doesn’t have to be hard. Watch my video, ask any questions, and enjoy one of the greatest food products humanity has ever created. And I’m not one for hyperbole.