Archived posting to the Leica Users Group, 2013/09/11

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Subject: [Leica] Iberian pigs > Ken
From: ken at iisaka.com (Ken Iisaka)
Date: Wed, 11 Sep 2013 13:58:36 -0700
References: <mailman.640.1378928394.1314.lug@leica-users.org> <000201ceaf2e$3c5a9990$b50fccb0$@net>

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
> > ;)
>
>
> _______________________________________________
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>



-- 
Ken Iisaka
first name at last name dot org or com


In reply to: Message from foto at marcdufour.net (Marc Dufour) ([Leica] Iberian pigs > Ken)