We finally are able to import Iberian ham, but what about unpasteurized cheese?

Hi Elgin, we dont actually serve the Nhem in the restaurant (yet). I know that some food standards around the globe are different, but I always think that it is the customers choice to eat something as long as it is described truly and well on the menu.

When eating out, how many times have I seen a Steak Tartare returned to the kitchen because it is raw?

Regarding the Nhem, because Fermentation is not really a technique used on menues, I can see why some chefs would be cautious serving it. But there are risks in many foods such as Sushis and Sashimis, and it is always up to the customer whether they they want to eat such an item.

Though not fermented, the US has only just allowed Spanish Iberian Ham (Jámon Pata Negra) to be shipped over the Atlantic, for years you guys have been missing on one of Spain and Europes most wonderful hams, though the process of making this Ham for shipping, is completely different to what is served here in the Tapas Bars and Restaurants.

Saying that, I know that some of the US´s best steak houses keep their meat hung for more than 30 weeks, and this cut has to have some of the mould shaved off before cooking.

So really, I all depends on what the consumer wants, and if the chef wants to serve it.