Jamón, Prosciutto, and Pršut

A plate of jamón in a restaurant in northern Catalonia, Spain. When it comes to a meat that is enjoyed across the Mediterranean, forms of cured pork have spread far and wide. Jamón, prosciutto, and pršut from Spain, Italy, and Croatia, respectively are all similar to some degree, yet share some differences from one another. As to which is the best, that’s not a question to get in to with anyone from one of these three countries as they will always believe that theirs is the best. The most democratic approach is to say that they are all really good and they are best enjoyed within the countries where they are made. Jamón is stunningly delicious and is pretty much only available in Spain. Export out of Spain is nearly non-existent because the Spanish wisely keep their prized meat safely at home. But when in Spain, it can readily be found and should be had in great quantities once found. When it comes to wines, many people fall prey to the old rule of white with pork and while a white such as Verdejo tastes wonderful with some nice slices of jamón, reds pair with it equally as well due … Continue reading Jamón, Prosciutto, and Pršut