Link here for Spanish ham: Jamón Serrano & Jamón Ibérico.
If you had to pick just one food to eat for the rest of your life, what would it be? I know what I’d go for: Spanish ham.
In Spain, there’s nothing quite as important as ham.
It’s bigger than religion, bigger than football, and goes beyond just a regular obsession. This isn’t just food, it’s life. Don’t believe me? Just ask a local! All you need to do is mention jamón ibérico to a Spaniard and you’ll see their eyes glaze over and their mouth salivate. But what’s the big deal? Locals might lose their minds for this stuff, but why? And what do you need to know before you get to Spain and start ordering your own ham at a bar? If you go to a restaurant you’ll see up to three or four kinds of Spanish ham on the menu, with prices ranging from five euros a kilo to over 100 euros a kilo! So what’s the difference, and is it worth it?
I’m going to try and answer all these questions (and more!). So let’s dive into the delicious world of Spanish ham, with this guide to all things jamón serrano and jamón ibérico.
My 20-year-old nephew Connor shared this with me last night. It was truly incredible.
The special stand cost extra but he won't need to buy another one in the future.
From the net:
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