Food With A Point

There are advantages to knowing people behind the counters of food stores. I strongly encourage you to get to know them, as they will get to know you and your tastes as well. This inevitably means that when something interesting comes in, that might be right up your alley, they tend to put some aside or ensure that you are aware. Such was the case with me and the recently arrived Jamon Iberico de Recebo at the Fromagerie Atwater.

The story behind this air-cured ham that is similar to Serrano but a huge cut above, is that the pata negra pigs that it hails from are left to roam free and treated with the utmost respect. Once they have matured, they are weighed and if not up to par, feed extra acorns and corn to finish them off. The result is a charcuterie product that may make you weep for a brief moment.

The meat is much deeper in colour yet the fat is much whiter than Serrano. A thin slice on your tongue will almost melt away and reveal flavours that are a balance of salty, fatty, and fragrant earthy spices like rosemary and bitter herbs with a final touch of sweetness. I’ve never had anything comparable.

This very special product is not for oblivious consumption or frivolous meals – it requires respect and attention. Furthermore, at almost $27.00/100grams, one wants to be sure to enjoy the experience. But I know for a fact and a mortgage payment it’s worth every penny.