Archived posting to the Leica Users Group, 2009/09/20
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Well my local grocery has several types of proscuttio/jamon. My wife prefers prosciutto do Parma as doesy 3 yr old. It costs about 21$/ pound. They also have a fancy jamon which costs 180$ per pound. They gave me a sample. Totally different color, more reddish, and a very quiet but strong flavor. Quite tasty. It tastes home made. Leo Wesson photographer?videographer leo at leowesson.com 817?733?9157 On Sep 20, 2009, at 7:12 PM, lrzeitlin at aol.com wrote: > > Nathan writes: > > > - the best ham in the world (don't take my word for it, The > Economist ? > > > declared last year that jam?n ib?rico is the best use for a dead pig ? > > > on this earth) > > > - - - - - > > > What do the effete English know about smoked ham? They can't even > fry decent pork chops. The best use for a dead pig is Virginia > country cured or Smithfield ham. Check out this web site. www.info at > virginiatraditions.com > > > Larry Z? info at virginiatraditions.com > > > ? > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information