The long wait is over - again. Once again, 2 of the 5 legs available in the Northwest have arrived at DeLaurenti. As is the case with Iberico, the legs are pretty small (around 9lbs) so they won't last long. Carpe Sus!

The FDA (and USDA) have finally certified an Ibérico prodcuer for importation to the United States. This is the ham you ate during your last trip to Spain. If you've not been to Spain, you can transport yourself there with this ham - really. These hams come from pigs that are fed a special diet of grain and a small amount of acorns. Their higher-end relatives, Ibérico 'Bellota', roam around the pastoral dehesa forests stuffing thier faces with acorns, exclusively. (This ham will not be available untll summer 2008, by the way.) Both are 'pata negra' hams from certified Iberian hogs, dressed and cured in La Alberca by Embutidos y Jamones Fermín.