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.

We’re here to help you navigate this changed world and economy.

Our mission at Marketplace is to raise the economic intelligence of the country. It’s a tough task, but it’s never been more important.

In the past year, we’ve seen record unemployment, stimulus bills, and reddit users influencing the stock market. Marketplace helps you understand it all, will fact-based, approachable, and unbiased reporting.

Generous support from listeners and readers is what powers our nonprofit news—and your donation today will help provide this essential service. For just $5/month, you can sustain independent journalism that keeps you and thousands of others informed.