Well, you might if it’s jamón ibérico. Frequently called “the best ham in the world,” here’s what makes this unusual Spanish delicacy so special—and expensive.

Ibérico: One-of-a-Kind Flavor

Served in paper thin pieces, this premium ham has an elegant sweet and nutty flavor, with an earthy undertone. The fat is rich and delicate; it will begin melting at temperatures as low as seventy-five degrees when properly sliced. And because the best cuts are so well marbled, it creates a sense the ham is literally melting in your mouth.

The result? Heaven on a plate.

The Process: Creating the World’s Best Ham

Porqueros act as herders, leading a sounder of Ibérico swine to and from acorn-rich locations on a dehesa. Many of these dehesas are centuries old, having been originally created as oak-studded pastoral grounds by the Spanish monarchy.

For roughly two years, the pigs graze on the natural bounty provided by these dehesas. But the secret is nuts. As in, a literal bounty of acorns dropped from oak trees spread throughout the land. From October to March the pigs feast on these tiny morsels, packing on intra-muscular fat and flavor.

Once they fully mature (a weight of around three-hundred and sixty pounds), the pigs are sacrificed—“slaughter” being a taboo word in the world of jamón. They are then carved into assorted parts, with the fatty legs being skinned, salted, and dried before being sent to cure for a year or more.

The Real Secret: Ibérico Pigs

It’s believed that Iberian pigs landed on the Peninsula thanks to an ancient sea-faring race known as the Phoenicians. They’re thought to have brought domesticated pigs with them on their wide-ranging explorations. And the eventual interbreeding with native boars resulted in the genetic combination we know today.

Unlike the pink, curly-tailed farm swine of American storybooks, Ibérico pigs are dark. In fact, they’re near-black, right down to their hooves. This unusual hoof coloring helps distinguish between Ibérico and Serrano at a glance. Plus, it generated another nickname for this culinary delight: pata negra.

But what’s makes them kings among swine? Well, a few things.

As mentioned above, their pastoral diet stems almost entirely from acorns provided by three different local oak trees. This rich diet, combined with a genetic disposition for fat accumulations, creates plenty of rich marbling. And it’s this distinct marbling that creates the sweet, sinful, nutty, and decadent flavor people know and love.

Jamón Ratings: Diet and Ancestry Make a Difference

Each ham comes with a color-coded label certifying the pig’s ancestry and diet. A black label represents the top tier, with a 100% pure-blood ancestry and almost exclusive acorn-fed diet. Red, green, and white labels indicate a decreasing percentage of Iberian ancestry and dietary additions like grain.

To be labeled true “Ibérico,” the pig must hail from the region and be of at least 50% Ibérico ancestry. However, only 5% of the ham produced in Spain can claim to be the best of the best: both pure-bred and acorn-fed.

Slice of Life: How to Serve Jamón Ibérico

Another interesting characteristic of jamón ibérico is how it’s served. The leg is secured inside a unique holder, designed specifically for the purpose. It anchors the ham near the hoof and provides a resting place for the hock itself.

Once the layer of fat is removed from the top and sides, the meat sits exposed and ready to slice. A long, thin blade is used to cut near-transparent pieces, and the cut itself is difficult. Professionals train for years to be able to cut a slice with the perfect thickness. In fact, the World Record holder hails from Spain. Noe Bonillo Ramos sliced nearly one-hundred fifty-five kilograms of ham over the course of seventy-two hours, with a variance in thickness of less than a single millimeter.

Enjoy: Where to Find the World’s Best Ham

Many restaurants serve jamón alone, although it’s not uncommon to see it alongside traditional pan con tomate (toasted Spanish tomato bread). Usually, the easiest way to enjoy it is by finding an authentic Spanish restaurant, like Portland’s Ataula. They do a brisk business, and the volume they serve allows them to purchase the best quality at a negotiated rate.

You can also source it from high-end delicatessens around the country but be sure and inquire about the quality.

And finally, you can always take a trip to Spain and learn more about this interesting delicacy first-hand. Many places in Barcelona offer training courses to teach you to taste, identify, and slice jamón ibérico like a pro.

Savor it like the kings of old and raise a glass to the beautiful sacrifice on your plate.

Suggested reading: 3 Ways Other Countries Do Fries Better

The post If You’re In Spain, Then You Need To Eat This appeared first on Modern Trekker.

Attend any summer barbecue or local baseball game, and it’s likely you’ll encounter crispy golden fries. It’s just a cheap starchy vegetable, transformed by a boiling hot oil bath and liberally salted. But is there anything more American than the humble fried potato?

These finger-length strips of tuber are the perfect accompaniment to a variety of foods. Steak and fries. Burger and fries. Chicken strips and fries. In fact, the average American consumes an estimated twenty-nine pounds of fries every year. And the USDA states that one-third of America’s vegetable consumption is taken up entirely by potatoes, earning it the number one spot on the list.

But how did fries earn their top spot on America’s veggie roster? And what sort of similarities and differences exist in other countries?

Let’s find out.

Are Fries French?

If we call them French fries, it must mean they came from France, right? Well, maybe.

The origin of the French fry is somewhat disputed. Both Belgium and France claim to have invented the tasty morsel, but evidence supporting both claims is thin. It’s thought the name French fry originated with U.S. soldiers stationed in Belgium during the first World War. The southern Belgians spoke French, so when they served these tasty potatoes to the Americans stationed there, the soldiers called them “French” fries.

However, the delicacy arrived in the U.S. even earlier than the twentieth century. Thomas Jefferson encountered a similar dish while serving as the Minister to France in the 1780’s. A fried potato recipe exists in his family’s recipe collection, lovingly transcribed from Jefferson’s original by his granddaughters. The recipe references raw potatoes, cut into small pieces, and then deep-fried. And in fact, Jefferson served potatoes “in the French manner” at a White House dinner in 1802.

Over time, the name morphed. “French fried potatoes” slowly eroded to today’s abbreviated “fries.” But their popularity inside the U.S. continues to grow, even today.

Getting Saucy: Foreign Fry Toppings

We Americans prefer our fry toppings on the sweet side, with ketchup securing the top spot by a wide margin. The French opt for mustard, but their potato rivals (-aka- the Belgians) dip in mayonnaise. And the Brits choose to embrace liberal doses of vinegar, while the Japanese enjoy soy sauce.

However, our neighbors to the North have taken things a few steps further. Canadians have upped the fry topping game with their national dish: poutine. Composed of fries, cheese curds, and gravy, this delicious gut-buster is found in bars and restaurants across the country. Its origins are also disputed, though generally traced back to Quebec. And hundreds of variants have popped up over the years, with additions such as bacon, pulled pork, green onions, and more.

Spanish Fries -aka- Papas Bravas

There’s a strong argument to be made that the Spanish actually invented fries. After all, they have a long culinary history of frying with oil, and they were the first Europeans to discover the South American potato. However, they don’t traditionally use the long and skinny shape we know today. Instead, they cut their potatoes into an irregular dice before frying them. Once cooked and golden, the cubes get topped with a spicy tomato-based sauce, and side of aioli.

Pommes Soufflés

Perhaps this texturally beautiful potato puff is the true French fry. However, like so many other fried potato creations, its origin is disputed.

The best legend claims the inventor was none other than the renowned Chef Collinet, who also happens to be the inventor of the rich and creamy sauce béarnaise. And the fact that béarnaise is often served alongside these starchy delicacies certainly lends credence to this origin myth.

The story goes, the esteemed French aristocracy was unexpectedly delayed during the inauguration of a new passenger railway service in France. The potatoes that had been frying, timed for the original arrival, were removed from the oil while only partially cooked. Once the train managed to crest the steep hill, Chef Collinet scrambled to finish the meal and coordinate with the new arrival time. Plunging the half-cooked potatoes into hot oil a second time, they puffed up into perfect potato pillows. And thus, a bellowed creation was born.

Outside of its native France, you can find versions of pommes soufflés in Louisiana, with some of the best being done by Arnaud’s Restaurant in New Orleans.

So Many Fries, So Little Time

After all of this, you might be asking yourself: who is the real winner in this world-wide fry showdown?

You! Humanity! Everyone who has ever enjoyed a fried potato in all its various and glorious forms.

Oh, and probably several cardiologists.

Suggested next reading: 5 Crazy & Delicious Foods I Tried While Traveling

The post 3 Super Delicious Ways Other Countries Do Fries Better appeared first on Modern Trekker.