Quantcast
Back - Page 2
+ Reply to Thread
Page 2 of 2 FirstFirst 12
Results 11 to 17 of 17

Thread: Back

  1. #11
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,125
    jamon iberico?

  2. #12

    Join Date
    Mar 2011
    Location
    Rockport, TX
    Posts
    4,892
    Quote Originally Posted by maxim View Post
    Thanks guys !!
    I have no stones from Spain with me only this beast

    Attachment 8849
    Excellent idea.

  3. #13

    Join Date
    Apr 2011
    Location
    Oslo
    Posts
    1,428
    Quote Originally Posted by schanop View Post
    jamon iberico?
    Doesnt look like black pigs leg to me, too "moist".

    From what I remember when I did CasAlba ham deboning, serrano matures 24 months min while iberico minimum 36 months. Do I remember correctly?

    Maxim, whos going to debone it?

  4. #14
    Sponsors
    maxim's Avatar
    Join Date
    Feb 2011
    Location
    Denmark
    Posts
    1,981
    Yes its not iberico ist regular Jamon Curado but very good one
    Shigefusa will debone it very slow

  5. #15
    Senior Member cwrightthruya's Avatar
    Join Date
    Aug 2011
    Location
    Memphis
    Posts
    270
    Welcome Back Maxim!!! Glad to know you had fun. More Pics?
    At Death's Door You Only Have 2 choices. Die Happy or Die Regretfully.
    Knowing this...........Choose 1 and Live!!!!!!!!!

  6. #16
    Sponsors
    maxim's Avatar
    Join Date
    Feb 2011
    Location
    Denmark
    Posts
    1,981
    I made a bunch of pictures. I will add them later

  7. #17
    Senior Member Tristan's Avatar
    Join Date
    Mar 2011
    Posts
    448
    So jealous. My climate would turn that leg mouldy within days, unless I kept it in a air conditioned room - which may turn it drier than it is cured at. Ah, the suffering we tropical people put up with...

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts