Nasty pig's leg

[pudley]

When will they throw out that nasty pig's leg on the kitchen table? I know it's been there more than 6 months. It is probably poisoning them and making them do crazy shit like fight and chase each other with a knife. That thing can't smell good. Yeah, I know it's a "cured" ham but still........

[bolts91]

Is that what that is?! I'm still pretty new around here, but I'd been wondering for quite sometime. I never see it move or get touched. Is it edible?  ???

[Lirik]

This always bugs me when I view the kitchen cam.

[Baker48]

It came at Christmas

[Isshin1882]

I have seen them eat it only once when a guest was over. 

[Foamy T. Squirrel]

As I learned from a very wonderful Spanish CC member, this is called Jamón.

It is a type of cured ham, and can be stored and eaten for a long period of time without refrigeration. It's considered a delicacy, much like Americans consider cold-smoked salmon, salt pork or beef jerky, or like the Irish consider corned beef. Once you know about it, it sounds pretty yummy. That hunk of pig's leg you see in their kitchen would cost between $180 - $300 in the United States.

Here's the low-down: http://spanishfood.about.com/od/sausages/a/jamonintro.htm

And, since CamCaps is a highly revered educational site (RLC is porn, we're not!  ;D ) I'll just add that the holder in which the dried ham is placed is called a jamonera, and it allows the salted dried meat to be cut properly.

Stefan and Alma also enjoyed Jamón and had a similar set-up in their kitchen. (Our beloved ex-patriot Ukrainian couple, N&K, also in Barcelona, did not, but they tended toward vegetarianism as far as I could tell from their dinners and their physique.)

[StnCld316]

As I learned from a very wonderful Spanish CC member, this is called Jamón.

It is a type of cured ham, and can be stored and eaten for a long period of time without refrigeration. It's considered a delicacy, much like Americans consider cold-smoked salmon, salt pork or beef jerky, or like the Irish consider corned beef. Once you know about it, it sounds pretty yummy. That hunk of pig's leg you see in their kitchen would cost between $180 - $300 in the United States.

Here's the low-down: http://spanishfood.about.com/od/sausages/a/jamonintro.htm

And, since CamCaps is a highly revered educational site (RLC is porn, we're not!  ;D ) I'll just add that the holder in which the dried ham is placed is called a jamonera, and it allows the salted dried meat to be cut properly.

Stefan and Alma also enjoyed Jamón and had a similar set-up in their kitchen. (Our beloved ex-patriot Ukrainian couple, N&K, also in Barcelona, did not, but they tended toward vegetarianism as far as I could tell from their dinners and their physique.)

N & K was mostly soup on their menu.

The only time you ever seen them devour solid food was if company came around which wasn't often.

[klaysayfer]

It's also called smoked ham. I make it every year, and it can be stored in basement about 3-5 years, and after that  the meat becomes very hard to cut and eat but cant go bad never if you make it propetly. We make her the bacon same way.

This is how its made in home version, also this is thte best way. If you want I will tell you step by step way how to make it, and it's very cheap to make it, all you need is meat, beacon and salt and a little work.