La Tienda in the Press
Cigar Aficionado - May 01, 2010
Good Life Guide - Iberico HamGregory Mottola
Tell a proud Italian, or even a Virginian for that matter, that the most noble dry-cured hams in the world actually come from Spain, and heated disputes are sure to follow. It won't matter that each Spanish Iberico pig is allotted four acres to leisurely forage on acorns in a protected Andalusian oak tree forest. Nor would it make any difference to discuss the ancient lineage of the black Iberian pig. The most convincing argument, of course, would be to eat it. Because of the acorn diet, Iberico ham is high in olenic acid, which is the same healthy fat found in olive oil. Not only do the acorns give the meat an uncommonly resonant nuttiness, but the marbled fat within the shoulder ends up with a relatively low melting point, so the sublime ham melts in your mouth the way no other ham will.