This year, I decided to undertake a photo-essay of the many legs of cured pork being carefully slivered in the cause of delicious. I didn’t come close to capturing them all, but I made a dent.
Here was a Jamon de Bellota,
There was a ham from France,
Here was Jamón Ibérico,
And another from Spain.
And another from France.
And another from Spain!
And, for a change, one from Portugal.
And Spanish COVAP Iberico de Bellota, proving you don’t have to be a man to slice a ham.
And … wait… really? Porky Barbie?
Well, it does get your attention. But, still, it’s a bit much – or maybe I had had enough ham by then? Is there such a thing?
Next: Part 3: Fabulous Party Cruise