Once again this summer, hundreds of vendors from around the world descended on New York City to introduce buyers, media, and other people from the food and beverage trade to their wares. This time, Argentine wines were missing in action. But once again, there were some delicious items for pairings.
The star of the show for us was the Spanish cured ham from Roger Goulart. Wine lovers will know Goulart as a producer of fine cava, but the company has branched out into one of Spain's other premium products, pata negra (black leg) ham. We've tried many hams before, from Cinco Jotas to Fermin, and we agreed that this was easily the best. The sweetness of the ham was startling, as was its richness, and the fat truly did melt on the tongue - a phrase often heard but rarely realized. For us, it was a perfect match for some similarly indulgent syrah.
Another excellent charcuterie selection was Levoni's speck from Alto Adige in northern Italy. Not overly salty, with a touch of fruitiness and more layers of flavor than a typical one-note ham, the speck offered satisfying heft and cushioned texture along with tasty striations of fat. With a robust New World blend, it's a meal in itself.
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