The Mount Olympus of Pork

[Ted Fairhead]

Amanda Rivkin of the Associated Press reported on the "2006 Alba Quercus Reserve". A salt-cured ham that will retail for about $2,100 per leg or roughly $160 per pound.

Apparently connoisseurs all over are lining up to get their names down for it. Can it really be that much better than the best Prosciutto de Parma at about $30 per pound?

[docsconz]

Here's a poll on the subject from the Culinary Institute of America Smartbrief. As one might expect most people responded that it is crazy to spend that kind of money, however, about 35% of the respondents decided it might be worth that much.

As for whether it would be better than the best Prosciutto di Parma, I would guess yes. Whether or not the difference would be worth it, I am not sure. The best Iberico I have ever tasted, Joselito is transcendent. I would spend the money on small batches, but a whole leg, which is the only way to buy it at present would be too much for me. Maybe if I went in with a group for a party