Yes, travel will do that to you.
Most recently, it was the Iberico Ham in Spain.
We ate it every day. We ate it in the pool. We ate it in restaurants. The supermarket (never mind the heavenly La Boqueria market in Barcelona, or Fairway, I’m talking about Stop and Shop type places), had Jamon Iberico corners. The airports have Iberico ham restaurants the way we have Jamba Juice stores.
For the uninitiated, the source of this treat is a black Iberian pig, either pure bred or a minimum 75% pure. The quality of the ham depends on the breed, the amount of corn and acorns and feed at the end, for lesser types, and the 12 to 48 months aging, again a quality factor. Sliced super thin, it bursts with flavor, the best with just enough chew and just enough fat.
I’ve never met a slice of Jamon Iberico I didn’t like.
Then there was the trip to Tokyo with the daily (at least) toro. And the regular pilgrimages to Berthillon in Paris. Note to self: It may be time for another quality control check on the sorbets.
The trials we travelers face!
It’s all making me way too hungry!! Love the blog — keep it coming.
Enjoyed this first introduction