The Ham and the Food Editor

by Oldbabe August. 15, 2008 1313 views

Doris, the food editor, wanted a picture of my brother feeding her the ham.

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While visiting in Naples, FL…

My brother, chef at a country club in Naples, FL for many years, enjoys fine food. Very fine food. He recently imported a jamon iberica de bellota [npr.org]. What, you say? Ham, that is… from Spain [en.wikipedia.org]of pigs fed on acorns which were slaughtered and left to dry for three years in an attic somewhere. $96 per pound, I think he said it cost him. I also think he told me they could only legally be imported starting this year.

My brother invited the food editor of the Naples Daily News [naplesnews.com]over to savor some of his ham. She eagerly agreed to write an article on these hams made for palates so unlike mine. . After tasting the ham she promptly proposed to my brother. The way to some women's hearts must also be through their stomachs!

My brother sliced into it. I don't know how he could do such a thing. I would display it on my bookshelf for years with layers of dust before I would allow myself to slice up such an expensive treasure. He says it tastes better a little warm so he threw the slices in a dish over a tea light. Shouldn't it be served on a gold or silver platter? A ceramic dish tea light combo for warmth just didn't seem right. Jamon iberica and fondue aren't quite the same. He said it was to be eaten with quince jelly, fig cake, hard bread and a cheese the name of which escapes me. It tasted like romano or parmesan. (The cheese, not the ham). Again, I don't really have a mature palate. I sometimes use Velveeta for cheese in recipes.

I didn't feel worthy of trying such a specimen of ham and wasn't sure I wanted to try fig cake and quince jelly but I did and lived to tell the tale. It was all the epitomy of epicurean delight. (As is plain old ham and scalloped potatoes, if you ask me)!

I'm glad I had the experience. Thanks, bro!

The Ham, er, I mean, my brother doing prep work.

The ham before unveiling.

The unveiling

Slicing

Sliced

Getting warmed up. Looks like bacon to me!

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Gillian 11 years, 5 months ago

How wonderful to have a brother who is a chef! I bet he gets to do all the cooking at family get togethers (especially if he provides ham such as this!)

11 years, 5 months ago Edited
Mei-Ling 11 years, 5 months ago

It costs no less here in Spain and is considered a delicacy. As Xmas gifts they are greatly welcomed. Love your brother's shirt, OldBabe. Now, if I could get that fabric, I would make a pair of palazzo pants with it ...

11 years, 5 months ago Edited
Lynda 11 years, 5 months ago

Hmmm??I wonder who figured out that feeding acorns to pigs would result in such a costly pig.

Loved the links??ah??there's so much to learn in this world. Wonderful story.

11 years, 5 months ago Edited
Leocheung 11 years, 5 months ago

Interesting.
I enjoy reading your post:)

11 years, 5 months ago Edited
Marsha 11 years, 5 months ago

Did he add hot sauce to it??? (lol). Nice tribute to your brother

11 years, 5 months ago Edited
Shruti 11 years, 5 months ago

superbbbb

11 years, 5 months ago Edited
Tom 11 years, 5 months ago

[b]Ohhhhhh Myyyyy [u]$96 per pound[/u]!! It better taste good for that price :)))) Good Photos and good reportage, thanks for sharing :)))[/b]

11 years, 5 months ago Edited
Patricia 11 years, 5 months ago

You are too funny! Your narrative is just delightful!!

Did he accept her proposal?????

11 years, 5 months ago Edited
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