Tag Archives: Asociación Interprofesional del Cerdo Ibérico

Cooking with Iberian Ham

By THÉRÈSE MARGOLIS When it comes to hams, Iberians are the top of the line. These succulent, flavorful gammon masterpieces of Spain — produced from the acorn-grazed, black-hoofed Iberian pigs found only in the mountainous southern and southwestern regions of that European nation — are the crème de la crème of fatty cured pork. The history of jamón ibérico is

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