The cured pork at La Nebbia comes in thick, supple, deep-red curls, a generous ribbon of pure fat running along the side that dissolves on the tongue. I tried a slice of 24-month aged prosciutto from Parma, the Italian region famous for it, and was blown away by its roundness, depth, and maturity — it made supermarket prosciutto seem like plastic in comparison. And then there was the jamon de iberico from Spain, widely agreed to be some of the best cured pork in the world, made from a special breed of black pig that only eats acorns and imparts the nuttiness into its meat. At $24 for five slices, such decadence doesn't come cheap. But boy, it was worth getting that close to... More >>>
La Nebbia's dreamy porchetta with blood orange and endives.