Wednesday, November 24, 2010

Thanksgiving: Jamon Iberico de Bellota, Pata Negra

Happy Thanksgiving!

Ham is often part of the traditional meal at Thanksgiving.

Here is my offering of arguably the best ham in the world:

©2010 Am Ang Zhang
Jamon Iberico de Bellota: Ham from the acorn fed black hoofed pig in southwestern Spain. Some might worry about the high fat content of the ham. Rumour has it that the fat is monounsaturated and will reduce LPL and raise HDL. Perhaps that was why one of the oldest men in Okinawa had potato fried in pork lard every day; much to the surprise of the journalist who was looking for the ideal fat free Okinawa diet.

Wine pairing is simple really with food like this: the best of anything will do nicely.

For those that wanted to leave the claret till later what better to start the festivity with a good champagne: Dom Pérignon. Many food and wine bloggers commented on how the two brought out the best in each other.

I have to confess to a preference for a white burgundy: A Puligny Montrachet would do very nicely.

In places where only red wine will do, then any of the top French ones in a good year would do very nicely. Dare we mention Opus One for the Californians celebrating Thanksgiving? I must confess that a top Lapostolle from Chile is very tempting.

In Spain it is often served with a fine Fino sherry or a good Rioja.

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