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Today we talk about the meat. Let’s put some flesh to the bones of our little global culinary village.
I want to bring you a bit closer the king of all kings and non plus ultra of delicatessen. Yes: we are talking about Spanish ham. The one and only Jamon Iberico.
I like to think: It is not the pork, its what you make of it. Means: Of course all countries have their way of honoring the beatiful combination of hunger, talent, creativity and pork meat. But you can not beat Jamon Iberico (excusi cari amici Italiani).
Let’s revise briefly:
GERMANY: the most efficient. True. Kuddos to them: No other country in the world has more different variety of sausages and ways to prepare pork meat. They got it fully engeneered… Deserves recognition, sure. But non of their multiple creations can beat Jamon Iberico…
FRANCE: The most glamorous. Of course. Ces’t clair. Le France ces’t le France. Le grande nation. Sauchichonne, jambon, saucisse, boudin… Bonne. Sorry… You can not beat Jamon Iberico.
ENGLAND: you all knew this was going to be a short one…
ITALY: the best salesman. This is the toughest one. “Why Italians are better at selling” deserves an own post. Let me know if you are interested and I will do my best. But now in a nutshell: their parma ham is not bad. Sure: salchiche picante con pomodoro e pasta… Not bad. Mortadella… It all tastes great. And they know how to cut it, celebrate it, pack it (and -for God sake- how to price it. BUT: if you catch them in an honest moment they will recognize pressing between hard bitten teeth… “You-e can-e not-e beat-e Jamon-e Iberico”. (By the way: if you care and ask, I will be happy to explain-e why-e Italians-e hav-e to speak-e with-e an “-e” at the end of each word…e)
This one deserves an own post.
Easy. Think about it, enjoy global pork creations and come back soon. Or drop a question! You might get an answer mañana… While you wait, enjoy a glass of “The Spanish Quarter” Cabernet Tempranillo or your favourite Spanish wine.