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Hog heaven

ANNA ZALEWSKA

From Wednesday's Globe and Mail

Latest comment posted at 3:07 PM EDT 11/04/08

At last, Canadians will be able to savour the divine cured meat of the Iberian pig ...Read the full article

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  1. lary waldman from QUALICUM BEACH, Canada writes: I can finally sleep knowing I now have access to an Iberian Pig.

    Lary Waldman
  2. Globular Cluster from AZ, United States writes: This is progress? Sick. What else is there left to pillage in nature?
  3. Jimmy Savile from Canada writes: Yes Lary, what would we do without another meat flavour. We 're lacking in food options us poor humans. :) At least the Iberian is free to roam for a part of its life, and the spaniards seem to respect the animal unlike the hush hush cruelty we put our livestock through in factory farms all over North America - satisfying the insatiable demand for mass quantities of meat of course. The perpetual promotional machine of the fast food industry doesn't help.
    I'm not preaching vegetarianism and I'm not one myself just now, but I'm finding it fairly easy to drastically minimize animal flesh intake without sacrificing variety and protein.
  4. Sue W from Canada writes: I assumed from the headline 'Hog Heaven' that it was a story about Ontario's $100,000 Sunshine list.

    I was wrong.
  5. Alistair McLaughlin from Canada writes: With that uniquely appetizing picture, I must say I can hardly wait to try this new cullinary delight.
  6. Nadine Marothy from London, Canada writes: Well I guess this is good news for those that can afford this delicacy. I doubt most Canadians will have the opportunity to try it.
  7. Broken Record from Victoria, B.C., Canada writes: No doubt it will be very well-cured once CFIA has held it up as long as possible.
  8. Bob Fugger from Victoria, BC, Canada writes: Jamon iberico for me is sitting in a neighbourhood bar in Seville watching soccer with the locals, drinking tubos of Cruzcampo and eating sliced-before-my-eyes jamon iberico with fresh, crusty bread and manchego.

    This stuff gives prosciutto a run for its money - and I'm Italian!! For all of the previous posters poo-poohing it, I understand Safeway is having a caselot sale on Kraft Dinner.
  9. Andrew Lee from Oakville, writes: Having lived in Spain for a few months and occaionally had the opportunity to try this ham, all I can say is it's about time. Not that I can afford it often, it is so nice to know it is available when I have some spare change. It is truly one of the most incredible meat delicacy's in the world.

    I agree with Jimmy above as well. As a hunter who prefers to take his own meat from the wild (the real fast food) than the crap we buy in the store or ingest at Micky D's, I can identify with the Iberian tradition.
  10. John Luu from Toronto, Canada writes: Thanks you Michael Tkaczuk. Tried this when I was in Spain, always wished I could get it here.
  11. Randal Oulton from Canada writes: >> Globular Cluster from AZ, United States writes: This is progress? Sick. What else is there left to pillage in nature?

    Huh? The ham is made with centuries-old methods adopted to hardscrub land. The pigs were even just sent out into the forest to get what food they could there. It was poor people food, now made fashionable by foodies. But, there is no pillaging involved. Now, for pillaging, you could look at what's been done to get the electricity to power your computer....

    http://www.practicallyedible.com/edible.nsf/pages/iberianpigs
  12. Matthew Sardina from Toronto, Canada writes: Lary and Globular, this is definitely progress. The more we revere what we consume, the more respect will be paid to the process.

    Matt
  13. Alistair McLaughlin from Canada writes: Globular Cluster, it's called animal husbandry, and it's been going on for millenia. This is hardly the newest example of "pillaging nature." Take a valium.
  14. Lola Csullog-Fernandez from Toronto, Canada writes: Hog Heaven and heavenly! Do as some Spaniards do when something is a bit out of their financial range, buy the product in small quantities and for special occasions (Xmas, b-days, etc) and really savour it. A must try for any omnivore. Que aproveche!
  15. Hopeless Wonder from Hamilton, Canada writes: All I want is one piece to try it out, but I'm sure I will want more. it does sound heavenly.

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