Talk about canned ham.
Elena Campbell Martinez and her husband were returning to Los Angeles from Spain with a pound of vacuum-sealed jamón ibérico.
She was familiar with the luscious ham, which has made legions swoon. And her husband, she said, "fell completely in love with jamón ibérico de bellota."
Los Angeles Times food editor Amy Scattergood described the jamónes this way: “Jamón ibérico and jamón ibérico de bellota are made from the same black-footed breed of pig, and both are cured by the same methods, using time, salt and some nitrates. But the...