Apparently it can be very difficult for people who aren’t fancy chef-types to get one of these Spanish Mangalitsa hams, so that must mean it’s crazy delicious, right? Clearly, I can’t afford to pay $438.99 (plus shipping) for a thirteen pound bone-in ham (with carving stand), but if you all pass the hat, it’ll nearly seem reasonable when split among a group of like-minded readers of The Range who would like to make me happy. As a bonus, if I get this magnificent ham, I will invite five readers to the office to taste a slice. A really thin slice, obviously, but a slice nonetheless. Deal?
This article appears in Dec 15-21, 2011.
Who cares? It’s a Smithfield ham from NC. Albeit probably a very good one. Earlier this month I tried a San Andreas iberico ham which is truly special. It was $150 a pound, or $795 for a whole bone in ham. Ibericos have only recently become available in the US. 5 Jotas and Dehesa are very highly regarded. The NYT had a nice article. The hams are from black pigs that live off acorns in the forests and are a world class delicacy. I am at a loss to understand the point of this original posting other than the nice picture.
I’m a pretty good cook and definitely an excellent eater, but I don’t believe anything would taste good at that price, not even chocolate.
CORRECTION: Although there are domestic mangalitsa hams this one is Spanish.
The iberico hams are definitely special. Taste and texture. $150 a pound? In this crazy age who knows. I ever thought a bottle of olive oil would be $40.
I am all about porky goodness, but $500 buys a lot of other things you dont poop out the next morning