RadioBDC Logo
| Listen Live
< Back to front page Text size +

Expensive just got really expensive

Posted by Devra First  February 12, 2009 05:26 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Perhaps you've had the opportunity to try the exquisite jamon iberico de bellotta, which began arriving legally in this country for the first time in August. The prized Spanish ham is an expensive treat, retailing for around $100 a pound, or $1,400 for a whole ham.

Victor Grillo (right, with Matthew Torti) was on a waiting list for jamon iberico de bellotta for two years. When it arrived in August, he threw a party. (Wendy Maeda/Globe Staff)

According to La Tienda, an importer instrumental in getting the ham into this country, the USDA has just put new regulations in place. The distinctive black hoof you can see in the photo above -- proof that what you're getting is the real thing -- must now be removed. And there is a new 100 percent tariff on all bone-in hams imported from Europe after March. Goodbye $1,400 ham, hello $2,800 ham.

La Tienda has a few remaining hoof-on hams at the old price. If you'd like to buy one, now is the time.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.