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| Did a little study on spanish hams. Best in the world, price equal to fine Russian caviar, the concept seems so simple; sure they have a unique breed of pig, acorn eating Iberico pigs...but one could perhaps replicate certain elements
But the process of curing the ham is so simple. Bury in rocksalt. and then hang, the hams sweat or drip and then more mundane hang storage after. It's incredible that the product is edible without cooking
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