http://www.deandeluca.com/butcher-shop/pork/jamon-ibrico-de-bellota.aspx It's amazing what people will pay. When I was young, around 8 or 10, we raised turkey's and my dad had some people in NY who would buy the breasts. We would cure them/smoke them ourselves, stuff them with all kinds of things etc. I remember we thought they were just nuts, paying $100 to $150 for the breast only. It was the first time in my life I can recall that we had extra money.
Thats some ham. The pork equivalent of kobe beef. Theres a restaurant in NYC called Kobe Club where you can get a 400 dollar steak, cheaper cuts for 200.
Kobe beef is special indeed. Aside from the fact that Japan has limited real estate for pastures..... making it that much more expensive.... The cattle are pampered to no end..... Japanese workers will go to any means to ensure the cattle are at their happy best.... its what gives the beef its fantastic taste. The cattle roam free in the richest grasses, are brushed daily, have regular massages.... no expense is spared.... however do not know about the part of the cattle receiving oral if its true or not. http://www.youtube.com/watch?v=VSU5Iu9Z9qI http://www.youtube.com/watch?v=DFPMOxQB1tg&feature=related