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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.

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