Iberico Motherfucking Ham

May 19, 2010

12 Responses to “Iberico Motherfucking Ham”

  1. drdrA Says:

    I’m trying to give up meat. Oh why do you taunt me.

  2. Thanks for the link, Comrade. Unfortunately, my esteem for iberico doesn’t extend to ham, as I’m a most-of-my-life vegetarian. But I’ve been told that one should look for the word “bellota,” as it indicates that the little piggies were fed solely on acorns, thus making them tastier.

  3. (Iberico cheese, on the other hand… mmmm…)

  4. And is that pa amb tomaquet/pan con tomate I see there? Okay, I’m coming over to your place to eat. Now.

  5. Me want this. A lot.

  6. muttie Says:

    I would recommend the “iberico paella”. One of my colleagues just came back from an andalusian trip and gave me the recipe. Use great variety and plenty of vegetables. Instead of chicken, use 1/2-1 pound “iberico pork ribs” for 2-4 people. For vegetarians, just put aside the ribs but taste their “aroma” in the rice and vegetables. Bon appetite.

  7. I don’t even understand what the hell I’m looking at here.

  8. It’s delicious motherfucking ham from pigs that are fed only acorns, so you can taste the acorn flavor in the hame. And yes, that is pa amb tomaquet/pan con tomate. We did not make this stuff, but had it at our local tapas joint.

  9. Sxydocma1 Says:

    I feel sorry for vegetarians.
    Cured meats are so delicious.

  10. Seriously are you branching out to become Comrade CulinaryProf?

  11. Branching out? Dude, you must be fucking kidding me. Try searching this blog for recipes.

  12. skeptifem Says:

    I like pigs more when they are alive.

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