First Ibérico Ham delivered at Café Ba-Ba-Reeba

Chicago Tribune - The Stew
(Monica Eng)

“(...) When I got home I found a quiet moment to properly enjoy my $20 portion of 12 paper-thin slices in solemn ceremony. First I made sure the house was fairly silent and odor-free. I warmed a single slice near a flame on the stove and I inhaled its nutty, porky aroma. Finally I closed my eyes, laid the slice on my tongue and let it melt in my mouth. I could taste the acorns and grass the pig had fed on in its final months. I could feel the care that went the breeding and making of this incredible cured meat. It might have been the highlight of my week.”

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First Ibérico Ham delivered at Sam's Wine

Chicago Reader - The Food Chain
(Mike Sula)

“(...) These hams, made from free ranging, acorn-munching, black-footed pata negra pigs, are aged for one year by Embutidos Fermin, the first Spanish producer to meet our federal slaughterhouse standards. Today Ravenswood importer Solex received the first 20 in the midwest, and tomorrow founder Guillermo Trias will distribute most of them to 13 buyers who reserved in advance. He'll have a group of flamenco dancers and a dozen bottles of sherry on hand, and will be filming the festivities for Spanish TV, where this is a national story.”

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First Ibérico Ham delivered at Park Hyatt´s NOMI

Chowhound
(Kare Raisu)

"(...) I didnt go into epiliptic shock - but I was perhaps near that state. Mon dieu, it was like tasting ham for the first time - no scratch that - I give thanks to God for giving me the ability to taste such beauty. The pure essence of smoke, sweetness, earthiness; the silky melting on your tongue. The warming flood of joy upon first taste made me so happy to be alive! Gracias muy amable Espana!"

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Chowhound
(Gini)

"(...) Picked up some Jamon Iberico at my local cheese shop this weekend and I can now say I've been ruined for all other cured meats. Culatello, Schiacciata, Prosciutto, Speck - nothing can compare to the sheer pleasure of eating this ham. It's silky, a little funky, fatty, smooth, and completely awesome."

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First Ibérico Ham delivered at NAHA

Metromix - The Extrovert

"(...) Day is the day foodies have been dreaming of – the mouthwatering Iberico Pata Negra (“black hoof”) hams from Spain are finally available in Chicago.[…] Solex Partners, the Midwest distributors of the primo product, hand-delivered a limited supply of hams to select spots that pre-ordered today; more hams will be available in the Chicago market in 3-4 weeks."

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First Ibérico Ham delivered at Binny's

Dorothy Lane Market
(Calvin Mayne)

"(...) Don’t be frightened by the name. If you can pronounce Lynyrd Skynyrd, you can say Jamón Ibérico (Khah-mon´ e-bear´-e-co). When you eat this ham, don’t be afraid of the fat, because, for one thing, you won’t be consuming that much in each slice. Moreover, the fat is where much of the flavor and sensory pleasure comes from. This is no cheap piece of gristle you got on a cheap steak at a chain restaurant. When it comes to the natural fat on Jamón Ibérico, this is the caviar, the truffles, the vintage Champagne of dietary fats…pure decadence. (…) I think you will love this ham straight up, as finger food. If you drink wine, try it with a glass of Spanish cava, Rioja, or Albariño. Or put a few slices on a DLM Artisan Baguette — no other ingredients required, for a sublime sandwich."

First Ibérico Ham delivered at Carnivale