Log In / Join Now

Magazine Archives: June 30, 2003

The Spanish Cure

Iberian hams and sausages are finally becoming available in the United States
Sam Gugino
Issue: June 30, 2003

Chances are you've never tasted the ham that many consider the best in the world. Called Ibérico, after its region of origin in Spain, it has a firmer texture and a more intense, gamier flavor than other well-known cured hams.

For the full article, check out the new issue of Wine Spectator, on newsstands June 30, 2003.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

WineRatings+ app: Download now for 300,000+ ratings.