Word: jammed
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...before we adopt these systems wholesale," says producer Drappier, who has tested both the Mytik Diamant and the Maestro. After all, he asks, what would Champagne Drappier's most famous client have thought? "Charles de Gaulle liked his Champagne bottles as simple as a jar of Mom's homemade jam, so I think he'd have been slow to warm to anything too gadgety." If success for Champagne's cork innovators depends on pleasing public and presidential palates, it could be a long wait...
...liveried waiters 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...
...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 about the role of jam...
...talk. In fact, it was hard to ignore the glee with which attendees set upon the nearly endless plates of ham. Not just at the gala dinner on Thursday night, but at daily morning breaks for ham sandwiches, and at the closing lunch, held on the dehesa, where the jamón ran as freely as the wine - no one, it seemed, tired of eating the stuff. Standing beneath a cork tree, Piero Sardo, president of the anti-fast food organization Slow Food, reached for yet another slice. "Delicious," he said...