It must be ten minutes since I finished my slice of pata negra and still the flavour and richness lingers. Satisfying, but at the same time a shameless tease that is hard to push from mouth and mind. If not so expensive ($300/kg, $25 for my 10 small slices) and hard to find (Spanish Flavours, now at the North end of Oxford St, Mt Hawthorn) I might buy it more than once every few years. . .
27 January 2011
Pata Negra
It must be ten minutes since I finished my slice of pata negra and still the flavour and richness lingers. Satisfying, but at the same time a shameless tease that is hard to push from mouth and mind. If not so expensive ($300/kg, $25 for my 10 small slices) and hard to find (Spanish Flavours, now at the North end of Oxford St, Mt Hawthorn) I might buy it more than once every few years. . .
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6 comments:
Surely it's the food of the gods?
But I must admit that I rarely buy Iberico level jamon here any more, the stuff without the bone just doesn't have the extra 10% that makes it worth the cost. I'm very lucky to get to Spain every now and then to taste the real stuff...
Dave,
It's been well over 10 years since I was in Spain and sadly I did not eat or drink nearly enough. . .
What do you mean about the bone and the extra 10%?
Cheers
In terms of an extra 10% flavour for bone-in Jamones.
Jamon imported to Australia must be cured without the bone to meet Aussie food standards. Personally, I think it losses something in the process....
Dave,
Thanks for the explanation.
I'd agree. Having eaten the real stuff off the bone in Paris, the Pata Negra here is not quite the same.
The best I ever had was the scrapings and off cuts from the bone itself - it's like bacon pieces to look at, but they ooze all the good oils in a way that only Iberico can.
Orpheus,
Thanks. Sounds like another delicacy to add to my mental list of things to try.
Maybe one day the technocrats who make these decisions (and those relating to cheese etc) will relax. . .
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