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Jamon Iberico


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#1 Worldly

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Posted 20 October 2006 - 03:16 PM

Chef Andrés, I'm pleased to report that we have finally received Jamon Iberico in Canada.

It strikes me that there is a significant difference between traditional Spanish hams - not purely in the sense of one being superior to the next, but in terms of style.

Can you share with us your thoughts on the differences in the various types, and how they can best be used in different applications?

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