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As reported last week in the New York Times, the USDA has finally allowed some of Spain's precious jamon iberico into the U.S. These hams, made from free ranging, acorn-munching, black-footed pata negra pigs, are aged for one year by Embutidos Fermin, the first Spanish producer to meet our federal slaughterhouse standards. Today Ravenswood importer Solex received the first 20 in the midwest, and tomorrow founder Guillermo Trias will distribute most of them to 13 buyers who reserved in advance. He'll have a group of flamenco dancers and a dozen bottles of sherry on hand, and will be filming the festivities for Spanish TV, where this is a national story.