The New York Times brings the glad tidings that the first Spanish Iberico hams go on sale today in the United States. These hams–jamon in Spanish–have been cured for two years and sell for $900 apiece or a mere $50 per pound. You can buy them here.
On hearing this, I called up Alan Benton, proprietor of Benton’s Smoky Mountain Country Hams, the best country ham I have ever had in Tennessee. Speaking from his store in Madisonville, where whole and sliced hams are flying out the door during his busiest time of year, Benton took some time to expound on his favorite subject.