Displaying all articles tagged:

Ham

  1. pork
    Is America’s Greatest Ham Tradition Doomed?Bad news out of the “ham capital of the world” is evidence of an industry that might be in trouble.
  2. Disasters
    Devastating Fire Causes Famed Edwards Smokehouse to Close IndefinitelyTheir ham is renowned by chefs around the country.
  3. Ham
    Texas Congressman Blew $30,000 of Campaign Funds on Ham and Godiva ChocolateThose hams were honey-baked, too.
  4. Inferior Ham
    Starbucks Files $4.8 Million Lawsuit Over Cold-Cut QualityYou can’t always get the ham that you want.
  5. Grub Guides
    Made in America: 16 European-Style Products Produced StatesideIowa prosciutto, Florida bottarga, and California olive oil.
  6. Ham
    Todd English Strikes a Deal on Kardashian StationWorking title: ‘Bad English.’
  7. Ham
    Watch Allan Benton Talk About His Very, Very Famous BaconAllan Benton is one of a kind, like his ham.
  8. WTF
    Take a Look at the Ham MapFind out which neighborhoods eat more ham.
  9. Ham
    Bukowski’s Prosciutto Really Does Get Old … In A Good WayAt Bukowski’s, dine on the oldest prosciutto in the land!
  10. Celebrity Settings
    Jay-Z Funds Fried Twinkies, Ignores HamJay-Z throws some Benjamins to a Brooklyn wing joint.
  11. The Great Outdoors
    Hester Street Fair Gets Serrano SammiesA new start-up, Jamon Jamon!, will bring a bit of Barcelona to the Lower East Side.
  12. Other Cities
    And This Is What Spain’s ‘Ham Trail’ Leads ToRuffles con jamón?
  13. What to Eat
    Be a Vulture Atop Spain’s ‘Unwanted Ham Mountain’A surplus of jamón Iberico means good news for ham lovers.
  14. The Other Critics
    El Parian Gets Gold’s Goat Right; Kuh’s Kudos Go To The Del RaeJonathan Gold gets assurance his favorite still rings true, and Patrick Kuh visits a 50-year old Pico-Rivera classic.
  15. NewsFeed
    Breaking: Ibérico, the Mercedes of Hams, Hits U.S. ShoresForget the Led Zeppelin reunion — the real news today is the arrival of ibérico ham on our shores. Angelica Intriago, VP at Despaña, the tri-state’s only supplier, says that on Friday she got a mere twenty of the 300 “pata negra” (black foot) hams shipped to the United States after Spanish purveyor Fermin finally satisfied FDA export standards. Her supply has already dwindled to to the point where she is now only selling it by the slice at $99 per pound if sliced by hand and $90 per pound if sliced by machine, which warms the meat up undesirably (it’s best if eaten at room temperature). For that you can thank restaurants like Mercat, which is selling it at cost at $14 per plate — a price which will double after a weeklong introductory phase.