A lot to fork over for a ham

Ashley Milne-Tyte Dec 6, 2007

TEXT OF STORY

Scott Jagow: And now, for better or worse, I shall channel Doctor Seuss:

Would you, could you, try Iberian ham?

It’s far better than spam, Iberian ham.

It arrives today from far away.

Spain, to be quite plain.

We’ve never had it here. But now, it’ll be everywhere.

Iberian Ham.

Although, if the money’s tight, this ham might not be right.

Here’s Ashley Milne-Tyte.


Ashley Milne-Tyte: Iberian ham comes from the only free-grazing pigs left in Europe.

John Willoughby is executive editor of Gourmet Magazine:

John Willoughby: These pigs are fed largely on acorns, so it’s got that nice, deep, nutty flavor. And combined with the texture, it’s just about the best ham that you can find.

Jamon Iberico is expensive even in Spain. But Willoughby says it’ll be a lot pricier over here.

Iberico: If you want to buy a whole one when they’re imported, you have to put down a deposit of $200.

Wholesalers are likely to charge more than $1,000 for a single ham. And when it comes to buying in tapas bars and restaurants:

Willoughby: Get your palette and your wallet ready.

Willoughby says an appetizer portion of a few small slices could cost $20.

In New York, I’m Ashley Milne-Tyte for Marketplace.

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