<span word="World">Worldspan>'<span word="s">sspan> <span word="Most">Mostspan> <span word="Expensive">Expensivespan> <span word="Ham">Hamspan> 世上最贵的火腿
<span word="Nice">Nicespan> <span word="Legs">Legsspan> 漂亮的腿
<span word="We">Wespan> <span word="all">allspan> <span word="like">likespan> <span word="to">tospan> <span word="eat">eatspan> <span word="well">wellspan>, <span word="and">andspan> <span word="sometimes">sometimesspan>
<span word="it">itspan>'<span word="s">sspan> <span word="worth">worthspan> <span word="spending">spendingspan>
<span word="that">thatspan> <span word="little">littlespan> <span word="bit">bitspan> <span word="extra">extraspan> <span word="in">inspan> <span word="order">orderspan> <span word="to">tospan> <span word="get">getspan> <span word="the">thespan> <span word="best">bestspan> <span word="food">foodspan> <span word="available">availablespan>, <span word="but">butspan> <span word="how">howspan> <span word="many">manyspan> <span word="of">ofspan> <span word="us">usspan> <span word="would">wouldspan> <span word="consider">considerspan> <span word="spending">spendingspan> <span word="nearly">nearlyspan> £2,000 (22,000 <span word="yuan">yuanspan>) <span word="for">forspan> <span word="a">aspan> <span word="pig">pigspan>'<span word="s">sspan> <span word="leg">legspan>?
<span word="British">Britishspan>
<span word="gourmet">gourmetspan>
s
with money to burn
are licking their lips
at the thought of
a Spanish ham that has gone on sale this week at shop in London.
The 7kg leg of Iberico ham costs £1,800 (19,800 yuan) and even comes with its own DNA
certificate
to guarantee
authenticity
.
Cured ham has long been enjoyed as an expensive delicacy around the world but the
hefty
price tag
attach
ed to these hams
sets them apart
from other similar products.
The reason they are so costly is because they come from a group of only 50 black Iberian pigs personally selected and reared by a third-generation Iberian pig farmer and curer.
Each pig has been fed on a special diet of acorns and roots to give the ham its
distinctive
flavour, and given a pasture of ten hectares each to live in.
After, what is by pig standards, an
idyllic
life of roaming oak groves and feeding naturally, the pigs are
slaughter
ed and the curing process begins.
To make jamon iberico, as it is called in Spanish, the hams are salted and left to dry for two weeks, then they are