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The only way to determine if it's worth it is to try it. As I said in the post see if the store will give you a taste. If you like it buy a quarter pound and put it on a baguette. So you'll spend $20-25 and if you apply it thinly to the baguette you'll get four decent-sized sandwiches out of it. The only condiment you might need for the sandwich is a little high-quality olive oil. I figure if people spend at least that much for a decent bottle of wine, they'll be willing to spend the same for some most excellent pig.

I was recently in Spain, where it seems like there are ham legs hanging from every ceiling. We did exactly what Ed recommends: walked into a shop, and bought just enough to taste. You don't need to buy a whole ham (obviously), but you owe it to yourself to at least taste a little Ibérico Ham.

Consider also that dry, cured ham like this is much lighter than normal ham--it loses most of its moisture in the curing process. So a few slices really aren't that heavy. That's why I'm okay with spending more per pound on good cured meats, because generally the longer they cure, the higher quality they are, and the less they weigh.

jonfoxx, the price comparison between prosciutto di parma vs Jamón Ibérico does not mean one thing tastes 10 times better. not sure food really works that way. instead it is about whether you are willing to pay 10x the price to have the opportunity to taste it. as far as a price thing goes, i am hoping the amount imported will increase and maybe the supply will drive the price down slightly.

At lunch yesterday in DC, and a chef was ooh-ing and aahh-ing over the fancy swine. Then her pig farmer from Charlottesville walked in to drop off a pork chop delivery, and he was like "oh, cool."

"The nuttiest...ham I've ever had"? The only thing nutty are the people who pay $99.00 a pound for it. What do you do with it, anyway? Slap it on rye bread with swiss cheese and mustard? I don't care if it was cured at the Mayo clinic, this is asinine.

Well said Ed... having lived in Spain, and experiencing some of the best food, I have to say that while perhaps this jamon purchase is something i won't be doing every sunday, it's sort of like saffron, "azafran". Both are very expensive, but are always used sparingly in very small amounts.

Seriously, a few thin slices of jamon with slices of manchego on a loaf of bread is all i would need to tide me over! Maybe a few olivas on the side..... hmmm... i miss jamon!

Ed, I know you are taking a lot of "flack" on this but this is a food blog and it's interesting to know what is happening in the world of food. I have never bought designer clothes but love looking at them...the same with the ham, I won't buy it but I like knowing.

How much did you pay for the bellota over there? I was trying to remember what I paid in Barcelona for the best Bellota at the Boqueria. Is it possible I paid 75 Euros a Kilo? I just don't remember.

That is a good question, Kathryn. We should give them a pig detector test.

I have yet to be introduced to the praised Ibérico but I'd plop down 20-25 for a quarter pound. Plenty of ways to put that money to good use. First is to call up a couple friends and tell them you purchased a 1/4 lb. of one of the most expensive hams in the world. If they want to try it, bring a few bottles of wine and other stuff to nibble on.

Baguette sandwiches as some suggested; no other toppings or condiments. Or I bet you could wrap quite a few cubes of melon. Or make a platter with roasted red peppers and olives then drizzle olive oil all over.

So for a minimum of 20 dollars you get have a good time with friends and say that you have tried something unique. Regardless of whether or not it lives up to the hype, that's not a bad deal.

It's for sale at HEB Central Market in San Antonio for $99.99 a pound.

I didn't perceive it as you giving me flack. I 've really enjoyed this whole thread. I am thinking about going to Dean & Deluca today and getting a quarter pound of the Jamon Iberico and a baguette.

Another amazing way to eat jamon (with bread!):
Split your bagette in half, you can optionally toast the cut side. Rub the cut side with a split clove of garlic, then follow by rubbing it with a wedge of tomato so the bread soaks up the tomato juices. Season with a little salt and fresh ground black pepper and place the slices of ham on the top.

I just returned from 10 days in Spain. Crazy good wine and food! I was in Madrid, Rioja, Ribero del Duero & Barcelona. On the topic of the price of iberico....I agree with Ed. Order some and see if you like it--keep it simple. I wouldn't even bother with bread. Spread a few thin freshly sliced slices out on a plate and drizzle it with some good olive oil. Get a fork and twirl it on the fork--at room temperature. Put the fork in your mouth and chew slowly...savoring it's deliciousness. I think it trumps Italian prosciutto (although the best of that comes from Le Marche and isn't available in the US yet--carpegna and I have not had it). Bellota is in a league of it's own....unbelieveable! Porky richness and silkiness that has to be tasted to be believed! The finest ham on earth in my opinion!

And one other thing...bear with me...I'm on a roll! I have recently tasted the Prosciutto Americano from La Quercia in Norwalk, Iowa. This ham is outstanding....rivalling the best prosciutto from Italy (with the possible exception of the carpegna which, again, I have not had a chance to taste). It is more similar to Jamon Iberico than Prosciutto di Parma in it's porky flavor and silky texture. It is processed from Berkshire-bred pigs in Iowa (pork capital of the US) and less salt is used in the process resulting in a "porkier" taste. If I were to rank all of these I would say 1) Bellota 2) Jamon Iberico/La Quercia in a tie 3) Parma and they are all outstanding!

i had iberico ham while in europe -- i was visiting friends in spain -- and i'd have to agree it's something totally special and worth the splurge. especially since you don't have to eat mass quantities to be satisfied.