The 7 month wait was totally worth it for our Jamon. Next year I think we’ll do two sexy legs and keep one curing for a full year and see if there is much of an improvement. If only we could sneak into the pigs house and feed them acorns all year.
This being our first try at Jamon, I have to say we’re relatively happy with the result. Tonight some of that marbled beauty will find itself wrapped around some chicken and baked slowly in a sherry and stock broth served with home grown heirloom rainbow carrots, onions and garlic. I might even dig up some potatoes.
I skipped lunch today, so I’m totally looking forward to dinner.