Tuesday, July 19, 2011


For anyone who has visited or lived in Spain, it comes as no surprise to hear that it is a country that takes its meat very seriously. Entire aisles at the grocery store are dedicated to differing cuts of cured ham. And it's almost impossible to avoid the rows of dangling jamon iberico, huge legs of the specially bred and fed pigs that have become famous worldwide.

Along with all of these specialized types of meats come specialized butchers who excel in carefully slicing the thinnest and lightest bits of marbled cured ham.

But then again, for every job there is the right tool and we can't all be samurai jamon masters of the buttery smooth slice.

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