Word: ib
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Dates: during 2000-2009
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...call it the pata negra of sea bass," says Hisparroz president Luis Contreras, referring to the highly prized Spanish ham made from Ibérico pigs. Like those pigs, Veta la Palma's fish not only forage for most of their own food (shrimp instead of acorns) but enjoy longer lives than their industrial counterparts. Most sea bass is harvested when it's big enough to fill a plate - about 14 oz. (400 g). But at Veta la Palma, they wait until each fish weighs 2 lb. (1 kg), a process that takes three to four years. The result...
...served plates of seared tuna and beef tenderloin. But for all that elegance, no one stayed seated for long. Along the edges of the plaza, a dozen of the country's most renowned ham cutters (yes, there is such a thing) carved off glistening slices of jamón ibérico - ibérico ham. And even in these troubled times for pigs, the attendees at the fifth World Congress of Cured Ham, which ended on May 8, found the ruby meat an irresistible draw...
...After all, jamón holds possibly the top spot on Spain's culinary ladder. There are lesser versions, but the most highly esteemed is made from an indigenous breed of pig called the ibérico. During the last months of their lives, the pigs are allowed to roam freely over a landscape known as the dehesa, feasting on nothing but grass and acorns. The resulting hams, which are dry cured for an average of two years, boast a rich, full-flavored meat that is simultaneously sweet and salty, nutty and grassy. In Jabugo and nearby Aracena, two towns...
...Instead, conference participants focused on more pressing concerns, like the benefits of phytate levels in the acorns the pigs eat, or how to promote ibérico ham abroad. But more than anything, they basked in the glory of their own product. American journalist Peter Kaminsky drew comparisons between the Spanish reverence for jamón and the American love for barbeque. Appreciative murmurs ran through the auditorium when food writer José Oneto showed slides of classic dishes made with ham. And Carlos Infantes, of the European Institute for the Mediterranean Diet, got understanding laughs when, in a talk...
...years, experts have warned that India's security services are in desperate need of an upgrade in skills and technology. M.K. Dhar, who served for three decades as an IB operative, wrote in his 2005 book Open Secrets: India's Intelligence Unveiled that "an average IB officer does not even know the difference between various explosive devices and triggering mechanisms" and that "an average IB officer is not oriented with the techniques of war pursued by mujahideen and fedayeen fanatics." He asserts that political interference had led to a servile "police culture" in the IB, and even charges that sincere...