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The story of Jamón Ibérico ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon. Without each ingredient the recipe is disturbed. Greatness can only be achieved with patience, skill and adherence to traditional methods. The origin of the Ibérico pig goes back millennia, even to the time of the cavemen who decorated the caves of Spain with their art. These are...

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Often called caviar's little cousin salmon roe or ikra or ikura is harvested from female fish. In Germany, a technique of harvesting roe without killing the fish has been developed, and some roe and caviar farms around the globe are experimenting with this method. Wild salmon’s journey through the ocean creates fantastically juicy, large, plump, orange colored roe. Russians and Scandinavians used to cure and salt it. Today Americans mostly know it from sushi places' nigiri sushi. Popular as sushi, these savory, briny spheres also make great garnishes for smoked salmon, sea urchins and cold fish dishes. Stir into pastas for a...

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