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| It's one of the things I miss from Europe, I frequently had a whole ham on the bone suspended in a linen, from the Basque country or other mountain area. You would cut a couple of slices per person whenever you didn't feel like cooking dinner, like when it's hot in summer.
At $193 a pound (yes, you read it correctly) of imported Iberian ham, it's a mystery nobody raises the pata negra pigs in the U.S. It's not like there is a shortage of acorns or anything.
http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico
http://www.tienda.com/reference/ibericoquest.html | |
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Cured Ham
