The first (legal) order of Spanish Iberian ham as arrived in the USA. The ham was presented to the American public yesterday in the restaurant Jaleo in Washington. Spain’s ambassador in the USA was present at the event.
The USA recently lifted the ban imposed on the importation of Spanish cured ham and producers in Spain are now allowed to export their hams if they comply with the quite strict rules imposed by the US food authorities.
The first Spanish brand to complete all the admin involved in shipping ham to the US in compliance with the new laws is called Fermín, and their proud manager, Santiago Martin, was also present at the Jaleo restaurant yesterday as food critics and guests were encouraged to try the Iberian ham. He told reporters that it was cause for great satisfaction that after years of effort and difficulties his company had managed to introduce their iberian ham into the American market – “Today is a historical event for the sector of Iberian ham” he said.
Iberian ham (jamon iberico) is considered to be, in the words of Spanish chef José Andrés, the “Rolls Royce” of Spanish cured hams, and is at the top end of the price range. It is best when cut very thinly and is a popular starter in most Spanish restaurants.