In case you wonder, the main reason I came to Spain is for the ham. Period.
Love actually
So a couple of weeks ago I manned up and went and got myself a leg. Out I come with a Joselito. This being the district of Salamanca, Javier, the store attendant, prepares it like it came from Prada. Check it out in the picture. Nathalie was called "a brand new leg of jabugo ham" in the street the other day by construction workers. She didn't know what to make of it, I assured her it was the ultimate in spanish piropo. The picture proves it!
Gran reserva
The way it is prepared is that the front bone plate is removed. This allows for a continuous cut. As seen in the picture.
Hams vary in quality greatly amongst themselves. This particular one was absolutely superb. I think I shed a tear when I first tried it. There was emotion in the house for about 2 weeks. We devoured it.
4 comments:
You make me reconsider not eating meat! Seriously.
I was never into all the "US" red meat stuff so I don't miss Fillet Mignon, but good ham, like on the photo....mmmm
I miss US redmeat.
How is this different from Honey Baked Ham? ;-)
Anyway, I'd gladly trade US quality cuts for foie gras. Try getting that stuff in suburban ATL!
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