Now what a thing of beauty this is!
Jamón ibérico a.k.a Pata negra which means black hoofed is singularly one of the most expensives pieces of cured meat I have ever purchased.
Turns out, the Spanish are as crazy about their Jamón ibérico as the Sicilians are about their Nebrodi pig. Not the same thing mind you since the Nebrodi pig when done in a spectacular fashion like Cuccio Sultano does in Ristorante Duomo Ragusa, is slow cooked & fresh.
But I digress.
Spanish cured chorizo is fabulous when sliced and sauteed with onions, the smoky flavor of ever so slightly toasted paprika and of course hard cider.
The rich flavor of the sausage is nothing like fresh Mexican Chorizo and sensational. Like a sublime piece of meat on bread. And the oils and juices in the pan can only e enjoyed mopping up, family style!
Good to know! I found my coveted imported Spanish sausage in the Mexican grocery store for about $11.00 for 7 ounces. It's not the same thing as the gigantic sausages (2" dia) sold in delis that have the word salami in fine print just below Spanish chorizo.