This glossy, highly detailed, and meticulous guide offers instruction for making the most of whole jamon iberico and jamon serrano. Written with the cooperation of several award-winning Spanish ham slicers–and yes, the art is taken that seriously in Spain–this practical and thorough book will help any restaurant or tapas bar get the full value from a joint of the world’s most luxurious pork product. Available in Spanish or in English.
Paperback. Color photographs throughout.