[Leica] "Some pig"

[jayanand at gmail.com (Jayanand Govindaraj)]

What about the immortal battles between the Empress of Blandings and
the Queen of Matchingham? (-:
Cheers
Jayanand

On Thu, Sep 12, 2013 at 3:20 AM,  <lrzeitlin at aol.com> wrote:
> Obviously none of you ever read "Charlotte's Web" to your children or
> grandchildren.
> "Some Pig!"
> Larry Z
>
> * * * * *
>
> On Sep 11, 2013, at 8:18 PM, Ken Iisaka wrote:
>
> 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
> 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
>
>
>
>
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