Monday, March 10, 2008

If it costs this much, it must be good, right?

The most expensive cured pig on the market arrives in Canada just in time for Easter at a retail price of $300 per kilogram (that is just under $150 a pound) - about $1,300 for a your easter ham. The Spanish Ibérico is a prized, rare-breed pig, native to the Iberian peninsula and now exclusive to Spain. Unlike most commercial pork, the animals are pastured — free-range — and raised in ecological reserves of oaks, cork trees and conifers, where they forage for grasses, herbs and nuts. This article tells us that the Ibérico is a vision of porcine perfection: rotund in a profound sense with colossal jowls, long snout, bristly black hair and tiny eyes - sounds delicious doesn't it? If you buy some, let me know if it was worth it.

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