Archived posting to the Leica Users Group, 2013/09/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Nathan, I've in Jabugo, in August, and visiting some "secadero"; an entire bellota piece was about 35-40 ? /Kg. A good jam?n weight is from 7 to 8 Kg. And as you wrote, heavenly... :) Cheers, Marc From: Nathan Wajsman <photo at frozenlight.eu> Subject: Re: [Leica] Iberian pigs To: Leica Users Group <lug at leica-users.org> Indeed. I buy the best jam?n de bellota in the market in Alicante. The price is 80 or 100 Euro per kilo, but you only ever buy 100 grams, so it is not that big an investment. And the taste is, yes, heavenly. Cheers, Nathan Nathan Wajsman Alicante, Spain http://www.frozenlight.eu http://www.greatpix.eu PICTURE OF THE WEEK: http://www.fotocycle.dk/paws Blog: http://nathansmusings.wordpress.com/ YNWA On Sep 11, 2013, at 2:36 PM, Marc Dufour wrote: > > Attending to a Lluis comment, a cropped version of a previous post: > > http://gallery.leica-users.org/v/Marc/Huelva/IMG_5740+cropped.jpg.html > > These pigs are privileged, domesticated but genuine sybarite, and produce > the best ham you could taste... > They live in a natural environment, the "dehesas", great cork oaks > plantations and eat exclusively acorns along many months, etc. > Their ham is so special thanks to the iberian breed, and to be cured > between 2 and 3 years in the microclimate of the region (as in > other parts of Spain). > After taste this ham and other products, it's hard to eat other ones > > Best regards, > Marc > > PS: > Taken with Apo-Telyt-R 1:3,4/180. > If somebody has an extra Apo-Telyt 280, please, have a thought about me ;) >