Archived posting to the Leica Users Group, 2013/09/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Slices of Jamon Iberico de Bellota, and an ancient bottle of R.Lopez de Heredia Vina Tondonia, or Vega Sicilia Unico... On Wed, Sep 11, 2013 at 1:33 PM, Marc Dufour <foto at marcdufour.net> wrote: > Ken, > > It could be a good and cheaper idea, to come here, in Spain, and enjoy it > in situ! > > Later, you could have a "relaxing cup of caf? con leche in Madrid": > http://www.youtube.com/watch?v=6WfG7CVFKiQ > > :) > > Date: Wed, 11 Sep 2013 11:18:12 -0700 > From: Ken Iisaka <ken at iisaka.com> > Subject: Re: [Leica] Iberian pigs > To: Leica Users Group <lug at leica-users.org> > Message-ID: > <CABXy406DY8a16qw+49rHECKwV= > qK_OXmsqU7RwW4+hMmZnurVA at mail.gmail.com> > Content-Type: text/plain; charset=ISO-8859-1 > > Oh, heaven... In the US, it is frighteningly expensive. A Spanish grocery > store across the street from my apartment sells thin slices in vacuum > packages for about $60 / 4oz, or about 400 EUR / kg. Of course, you can > buy an entire leg, for about 1,000 EUR... > > > On Wed, Sep 11, 2013 at 11:07 AM, Nathan Wajsman <photo at frozenlight.eu > >wrote: > > > Indeed. > > > > I buy the best jam?n de bellota in the market in Alicante. The price is > 80 > > or 100 Euro per kilo, but you only ever buy 100 grams, so it is not that > > big an investment. And the taste is, yes, heavenly. > > > > Cheers, > > Nathan > > > > Nathan Wajsman > > Alicante, Spain > > http://www.frozenlight.eu > > http://www.greatpix.eu > > PICTURE OF THE WEEK: http://www.fotocycle.dk/paws > > Blog: http://nathansmusings.wordpress.com/ > > > > YNWA > > > > > > > > > > > > > > > > > > > > On Sep 11, 2013, at 2:36 PM, Marc Dufour wrote: > > > > > > > > Attending to a Lluis comment, a cropped version of a previous post: > > > > > > http://gallery.leica-users.org/v/Marc/Huelva/IMG_5740+cropped.jpg.html > > > > > > These pigs are privileged, domesticated but genuine sybarite, and > > produce the best ham you could taste... > > > They live in a natural environment, the "dehesas", great cork oaks > > plantations and eat exclusively acorns along many months, etc. > > > Their ham is so special thanks to the iberian breed, and to be cured > > between 2 and 3 years in the microclimate of the region (as in > > > other parts of Spain). > > > After taste this ham and other products, it's hard to eat other ones > > > > > > Best regards, > > > Marc > > > > > > PS: > > > Taken with Apo-Telyt-R 1:3,4/180. > > > If somebody has an extra Apo-Telyt 280, please, have a thought about me > > ;) > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > -- Ken Iisaka first name at last name dot org or com