Indeed. When I buy it at the market, I usually buy 100 grams (about 3.5 oz.),
thinly sliced on the spot. The way I like to eat it is on small slices of
baguette, with a thin slice of tomato on top and a drop of olive oil.
Cheers,
Nathan
Nathan Wajsman
Alicante, Spain
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YNWA
On Nov 21, 2011, at 5:48 AM, Moose wrote:
> On 11/20/2011 6:32 AM, Chuck Norcutt wrote:
>> Oh, I understood that perfectly well even though I've never eaten
>> Iberian ham. It's just that at $600-1000 or more per ham I'm never
>> likely to. And I wouldn't enjoy it no matter how good it was. :-)
>
> In my limited experience, they are eaten quite differently. The Iberian and
> Serrano hams are very strongly, and
> deliciously, flavored, so that a little goes a long way. I've used Serrano
> ham in cooking for flavor in a complex dish,
> where I needed rather little of it. As someone already said, when eaten
> alone, they are generally in very thin slices
> and accompanied with bread, olives or olive oil, etc.
>
> Eating a slab of Serrano, such as I would enjoy of a Smithfield, would, I
> think, be unappetizing, as well as very expensive.
>
> Moose
> --
> What if the Hokey Pokey *IS* what it's all about?
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