세계에서 가장 비싼 별미음식

세계에서 가장 비싼 별미음식

Saffron

The spice, nicknamed "red gold", is a bright orange pterostigma, or stigma, of the crocus flower, which is used as

a food coloring. And one gram of saffron is worth more than one gram of gold.

And all because Crocus crocuses bloom only for a week or two a year, in the fall; Spice collection is laborious, since

they can be collected and processed only by hand.

Per kilo of saffron requires about two football fields of crocuses. It is 300,000 colors

Caviar

Sturgeon caviar is considered one of the greatest delicacies in the world.It is difficult to handle and pack, but, more importantly,

it is very small in nature.

The most famous caviar is beluga caviar, fish of the sturgeon family, living in the Caspian Sea and the Black Sea.

But only the Beluga is now in danger of extinction, which significantly increases the price of its calf.

To start producing caviar, the Beluga takes up to two decades, but to extract the caviar, the fish must be killed.

Oysters

Oysters, which are now considered luxury, were not always a delicacy of the wealthy class.

At the beginning of the 19th century, oysters were cheap as potatoes, simple workers and villagers ate them.

There were so many of them that pies were stuffed with oysters.

But overfishing and pollution have had a catastrophic effect on oyster stocks, and the deficit has increased their value.

Truffle

So much appreciated white truffle is one of the rarest underground mushrooms in the world, it is very difficult to find.

It grows only in the Piedmont region of northern Italy among the roots of some trees.

White truffle is much less common than any other.

The white variety has a very intense taste and aroma, which makes it even more attractive. 

They can not be cultivated or obtained in artificial conditions: for centuries, people have tried to grow truffles, but they can

still be obtained only in the wild.

A record amount for one white truffle was paid by the owner of a casino in Macau Stanley Ho in 2007.

He gave 330 thousand dollars for one of the biggest truffles found over the past decades - weighing 1.5 kg.

Incredible price for an underground fungus.

Iberian jamon

Jamon is the Iberian Jamon.

This type of jerky is produced in a specific area located in Spain and Portugal, where black Iberian pigs live in oak forests

 (or mixed pork breeds that are at least half Iberian).

This area is called Deheza.Here, pigs walk freely and enjoy acorns - and only acorns - before slaughter.

The classification of the Iberian jamon is very, very strict: the jamon with the “black label” is considered the best and

is made from purebred Iberian pigs.

In addition, this expensive ham is dried for 36 months, and sometimes up to 48 months, in special drying conditions.

According to the Guinness Book of Records, the most expensive jamon (in the form of a pig's foot) that can be bought is

the Iberian variety Manchado de Jabugo, which sells for $ 4,080.

Beef Vagyu

Wagyu translates simply as “Japanese beef”, but you can get it only from one of the four types of Japanese cow.

The meat is tightly mixed with fat, which is melted during the cooking process, which makes the steak tender and juicy.

Such meat almost melts in the mouth.

Some lovers say it looks like soft fish falling apart while eating.

The high price is associated with the growing process: in order to qualify for the Vagyu brand, cows must be raised

and fed in accordance with strict rules, while calves are given special food to ensure the formation of fatty veins - “marble”.

Such beef can cost up to $ 640 per kilo in Japan.

Foie gras

Foie gras is a very expensive pate made from duck or goose liver.

Birds for this purpose are fattening to an incredible size - up to ten times more than usual.

Gourmet lovers are willing to pay a high price for a delicacy.

But the real high price paid by the birds themselves - to get the fatty liver of these geese and ducks are fed corn through

 nutritious pipes.

This practice is four and a half thousand years.

Then the ancient Egyptians discovered that the meat of many birds becomes much more fragrant after artificial feeding.