Bacon Or Ham?

MRichards · 10-3-2007, 08:37 PM

Jamón de Jabugo. Spanish ham from black foot mountain pigs, fed for the last few months of their lives on acorns. The ham is cured for up to three years. The Gran Reserva Joselito is to die for, the meat has a rich, complex flavour, the fat melting in the mouth with an unexpected and delicious nutty taste. Very, very expensive - a rare treat. Not sure if you can get it in the US / Canada, because of import restrictions.

Generic, force-grown, light-deprived, water-injected bacon: no thank you (although same could be said of many hams I guess). Then again, a nice slice of dry-cured rare-breed Tamworth back bacon.....

Err, sorry, getting carried away here (and hungry)...

Army. You'd survive it. Chewing off your fingers is just silly (I'm not that hungry).

10-3-2007, 08:37 PM	#23
MRichards FFR Player Join Date: May 2006 Posts: 91	Re: Bacon Or Ham? Jamón de Jabugo. Spanish ham from black foot mountain pigs, fed for the last few months of their lives on acorns. The ham is cured for up to three years. The Gran Reserva Joselito is to die for, the meat has a rich, complex flavour, the fat melting in the mouth with an unexpected and delicious nutty taste. Very, very expensive - a rare treat. Not sure if you can get it in the US / Canada, because of import restrictions. Generic, force-grown, light-deprived, water-injected bacon: no thank you (although same could be said of many hams I guess). Then again, a nice slice of dry-cured rare-breed Tamworth back bacon..... Err, sorry, getting carried away here (and hungry)... Army. You'd survive it. Chewing off your fingers is just silly (I'm not that hungry). __________________ Last edited by MRichards; 10-3-2007 at 08:43 PM..

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