jamon iberico?
jamon iberico?
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Excellent idea.Originally Posted by maxim
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?
"We do not feel we have to produce our menu to show you how good we are. For your information, we do not serve prawn cocktails or well done steaks."
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Yes its not iberico ist regular Jamon Curado but very good one
Shigefusa will debone itvery slow
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!!!!!!!!!
I made a bunch of pictures. I will add them later
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...
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