Marita just forwarded this article about Jamon Iberico being available at Despana. It’s “$99 per pound if sliced by hand and $90 per pound if sliced by machine, which warms the meat up undesirably (it’s best if eaten at room temperature)”.
Sylvs – you’re the one who introduced us to Despana and bocadillos. Maybe you can try your luck at buying a $14 jamon iberico plate at Mercat restaurant? It will probably be out of stock in a couple of days, knowing Manhattan foodies; so if you don’t get to try this Rolls Royce of hams, it’s OK. Check out this video on how jamon iberico is made. Also check out the video just below it showing someone slicing a ham on a jamonera. I swear the guy slicing the jamon is Filipino. At the end of the clip, you’ll see a nicely arranged plate of jamon slices. I suspect that’s what you will get when you order jamon iberico at Mercat restaurant. But what exactly is jamon filipino? I’ve never heard the term.
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