Those Spaniards love their ham

It’s one o’clock in the morning and I am sitting in a hostel in the heart of Madrid. Actually, I am sitting in the hallway outside of my hostel room because my three roommates are sleeping and I didn’t want to wake them with my frantic typing. I am excited. I am very excited. After a long and overly delayed flight, I finally made it to Spain and have been shown around the city with my group of students. Although this sightseeing sounds great—don’t get me wrong, because it was fantastic—my real excitement is due to a large amount of Iberico Jamon sitting in my belly right now. Iberico Jamon is a Spanish specialty. It is cured for several years and is made from black footed Spanish pigs who feed on nothing but acorns. Apparently, this ham was never admitted into the US until recently, I think only a couple of months ago. Unfortunately, the only places to get this ham are in Manhattan, Brooklyn and I think D.C. or Philadelphia but they sell it for about $80-90 a pound. Fortunately for me I will stuff my face before heading back to the States. Twice I have been to Museo de Jamon. The first time was a light snack; the second time it was midnight bliss. After having a traditional Spanish meal of paella and a fish dish (I think Hake) with the other students, I ended up at the Museo with a buddy to chomp down some bread, chorizo and a plate of Jamon. Uhhhhhhhhhhhh (That’s the sound of a food coma coming one). I must say that I’ve never stood at a packed bar at 12:45 in the morning where everyone was feasting on plates of Jamon. Two beers, and a plate of ham the likes of which I have never tasted before was all it took to fall in love. Think prosciutto, but thicker, more easily bitten into and with a uniform fattiness to it. It’s kind of like biting into a delicious cloud…if that cloud was made in heaven. I can sense there will be much more to come from Spain. Already this country has won me over with their ham, who knows what other delights await.