Item 9 of 9 doesn't show up. Instead, I get "Popular Galleries"!
A Guide to Spanish Cured Meats: jamon serrano, jamon iberico, butifarra, fuet, chorizo, morcilla, lomo embuchado, lomo embuchado de bellota
Credit: Maxime Iattoni
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JAMON IBÉRICO DE BELLOTARare, expensive, and extraordinary, this ham made from the hocks of pata negra pigs has only recently become available in the United States. (Legally, that is — for many travelers to Spain, smuggling jamon ibérico home through customs was an essential part of the trip.) The robust, funky meat — streaked with sweet, nutty fat — gets its characteristic flavor from a combination of the pigs' all-acorn diet, and their moderately active life roaming free-range through oak forests on the Spain-Portugal border. Back to A Guide to Spanish Cured Meats » |
Comments (2)
Item 9 of 9 is exactly what it's supposed to be. The link to the next gallery. The Spanish dry cured meats look (and taste) fabulouso!
