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  Tuesday, January 19, 2010

  Most Expensive Ham - world record set by Manuel Maldonado

 LONDON, UK -- A leg of Iberico ham, which weighs in at 15lb (7 kilograms) and costs 2 947 USD (1,800), produced by pig farmer and ham expert Manuel Maldonado, on sale at the food hall in Selfridges in Oxford Street, sets the world record for the Most Expensive Ham.

   Photo: The 'world's most expensive ham' weighs 7kg and costs 1,800. Photograph: Selfridges/PA (enlarge photo)

  
 That is the end of a process that begins with 50 pigs being specially selected by pig farmer and ham expert Manuel Maldonado.

   The Albarragena ham, the world's Most Expensive Ham (pictured), selected by expert Manuel Maldonado, hails from Extremadura, where pampered pigs roam free while gorging themselves on the fruits of the encina, or Holm Oak (Quercus ilex).

   After the pigs are slaughtered the Most Expensive Ham is salted and cured for three years before going on sale in a hand-made wooden box wrapped in an apron made by one of Spain's most exclusive tailors.

   Andrew Cavanna, Fresh Food Buyer at Selfridges, said: "Connoisseurs will appreciate the melt-in-the-mouth texture of this truly amazing Spanish ham.

   "The leg may seem to have a large price tag but when you think about the amount of care taken from breeding right through to the curing, it is actually amazing value. Every single gram will be savoured as one of life's incredible gourmet luxuries."   

    The world's Most Expensive Ham will cost around $160 per pound, as opposed to the $30 per pound price of other top-quality hams. In addition, one must buy the entire 13-pound leg. Only 80-100 of the legs will be available, as each one must pass a sniff test administered by Maldonado himself.

   Related world records:
    Most expensive Schnitzel - 'Golden Imperial Schnitzel' sets world record

   Most Expensive Watermelon-Densuke watermelon sets world record  


  Most expensive bottles of whisky is a Bowmore

  Most Expensive Champagne-world record set by Perrier-Jouet

   
Tuesday, January 19, 2010

 
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