WSJ's "Eating Around" Hams It Up

"Eating Around" is back. And, it's kinda blown my pendulum theory out of the water - and straight into the treif.

This week the editors take a look at the wonders of Spanish ham:

Jamon serrano has long been a chef obsession, but few Americans tasted it until the late 1990s because the USDA forbade imports. Now, countless restaurants are serving this earthier-flavored Spanish take on prosciutto.

Gotta admit that I absolutely love the salty, rich stuff. My favorite place for it? Not Bar Jamon - although I like the place - but a Brooklyn tapas bar called Meson Flamenco. Not only will you recieve an incredibly generous portion of gloriously deep ruby pink slices, but their Sangria is kickin'. And, when they actually have Flamenco shows, kickin' doesn't even begin to describe it. Ole!