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+--- Thread: Ultimate Expression of Terroir......in a ham,,,,, (/thread-13668.html)
- TheEngineer - 11-30-2005
Okay, so you know the arguement around terroir and wine....would you accept the same arguement for Jamon Serrano?? Trust me, the Spanish believe so but I've come to my own conclusions on this withthe USDA approved versions of Jamon Serrano.
USDA Jamon Serrano, while cured in Spain, thepork actualy comes from I believe somewhere in Northern Europe..the Netherlands??, Spain does not have a USDA approved butcher house. So one Spanish producer, buys these hams from Northern Europe and cures them the same way as the rest of the Jamon Serrano,....but man...it comes out totally different in taste and texture.
I've tasted them pretty much side by side and while, yes, they are similar, they are not as good as the "original" me.
Anyone else agree???