joesmithy Posted February 27, 2014 Share Posted February 27, 2014 What is the thing they carve occasionally in the kitchen? It looks like a leg of something. I imagine it must be cured somehow to allow them to just leave it sitting out like that. I guess the Spanish charcuterie has a home version? Link to comment Share on other sites More sharing options...
darkman Posted February 27, 2014 Share Posted February 27, 2014 es un jamon , pierna de cerdo curada en sal , ya se hablo largo y tendido del tema en otro post , me sorprende que paises tan desarrolados como eeuu , gb , alemania , francia , no sepan lo que es un jamon , yo un triste español de pueblo se perfectamente lo que es el asado argentino , las hamburgesas americanas , el rosbif , el pescado salado de alaska , el frankfurt aleman , pizza italiana , el cuscus arabe , el foie frances , el mitcuit , el macdonals , el burger king , kentucky fried chicken y toda la basura estadounidense de comida rapida con la tasa de obesos mas alta de el mundo ( the world ) 15% de niños/as obesos con indices de masa corporal por encima de todos los demas paises . espero que si algun dia hay algun apartamento de habla inglesa sea una rubia con el chochito rosa , por que como pongan a dos gordos ya veremos tanto criticar , todo esto de buen royo he he . Link to comment Share on other sites More sharing options...
joesmithy Posted February 27, 2014 Author Share Posted February 27, 2014 I guessed it may have been some sort of ham (jamon), but I've never seen it on the leg in a household like that. There's a big difference between cultural differences in home cooking and having fast-food restaurants... I'm not sure why the discussion went there, unless I've just been trolled (probably). At any rate, thanks for the confirmation. In these parts, it's only very fine restaurants that have true Serrano ham. I've had it a few times in Barcelona, but only once back in the states. I imagine it's even harder to get now, after the mad cow breakouts make it so hard to import meat. Link to comment Share on other sites More sharing options...
wasptabularasa Posted February 27, 2014 Share Posted February 27, 2014 es cerdo ;D Link to comment Share on other sites More sharing options...
BBQ Posted February 27, 2014 Share Posted February 27, 2014 This is what they have in the kitchen Is the leg from a pig, and is very typical in Spain. Is called "jamón". Link to comment Share on other sites More sharing options...
joesmithy Posted February 27, 2014 Author Share Posted February 27, 2014 Now THAT is an impressive picture. That makes a whole cooked fish look like nothing. I imagine that that whole leg will take quite a while to eat through! Link to comment Share on other sites More sharing options...
darkman Posted February 27, 2014 Share Posted February 27, 2014 pues hoy en dia creo que ya dispone de certificado sanitario para la exportacion , hasta hace poco no , y ciertamente fuera de españa el valor aumenta por los costos de traslado , aduanas etc etc un buen jamon de jabugo puede llegar a costar aqui en españa 500 o 600 euros tambien hay mas baratos desde 40 o 50 pero no son de jabugo . yo hago reparto de productos para restauracion y la carne de reno aqui en barcelona , una caja de unos 8 kg congelada , puede costar 400 o 500 euros imagino que en alaska no sera tan cara , pero aqui el que quiera darse el gusto tiene que pagarlo . por mi parte prefiero que no conozcan nuestras delicatessen ya que entonces nos quedamos sin ellas , como el bonito o el atun pescado en ALMADRABA que antes de pescarlo ya esta vendido a los japoneses , lo mismo el cava , los buenos vinos , y muchas hortalizas y frutas que la mayor parte son para exportacion . Link to comment Share on other sites More sharing options...
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