By Ann Bagel Storck on 12/5/2007 for Meatingplace.com
The first Iberico ham from Spain will debut Thursday at Washington's Jaleo restaurant, where it will be served to guests including the Spanish ambassador, the New York Times reported.
USDA has approved only one producer, Embutidos Fermin of La Alberca, Spain, to export the hams to the United States. The first shipment of 300 hams will be sold by various restaurants and shops over the next few weeks for more than $50 a pound.
The ham, which comes from the black-footed, or pata negra, pigs of western Spain, takes more than two years to cure.
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