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maxim

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I am back :shocked3:

Have many new stones waiting for me and new knives at the PO that i get on monday.

A lot of emails to reply and many packages to ship so please be patient with me.
 
Welcome back. We are waiting to see all the news:doublethumbsup:
 
Welcome back! And I'm eager to see what new temptations you'll be offering us next :)
 
I wonder how much lugggage you can bring back, given that your stones are basically heavier than bricks. If you are really friendly at the airport, and find a family of 6 travelling light, you might be able to get a carton of stones in on shared luggage limits... :D
 
Thanks guys !!
I have no stones from Spain with me only this beast :D

IMG_0095.jpg
 
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?
 
Yes its not iberico ist regular Jamon Curado but very good one :)
Shigefusa will debone it :D very slow :knife:
 
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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