After Athos's mouth watering post, I had to get me some Iberico and compare with the so called King of cured meats in NYC... Prosciutto di Parma.
Verdict:
Jamon de Iberico is a far superior cured meat than the Prosciutto di Parma we are getting here in the states.
But I suspect the "real", good stuff that doesn't get exported from Italy could hold up to the Iberico from Spain. But for now, in the US, Iberico reigns supreme.
It's a bit pricey but if you are a fan of charcuterie, you should not miss this opportunity.
If you are looking for buttery/melt-in-your mouth cured meats, the Italian stuff is recommended.
The Spanish cured meats are a little drier (because aged longer), more musky, gamy and a little bolder in flavor. The fat cap on the Iberico is whiter too, and surprisingly retains more moisture even when left out in the open air for long periods of time. This is a testament to the superior curing methods.
Iberico is best eaten as is, or with a dash of olive oil.
Prosciutto di Parma accompanies other foods better.
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