Saturday, September 6, 2014
JAMON IBERICO in London
In my recent trip to London, I visited the famous Borough Market. I also learned that most of the stores are open beginning Wednesday through Saturday being more busy and more items on Saturdays - just like any markets I know of.
I stopped at the Brindisa stall which sold various Spanish foods.
He explained that they salt the pork and sit for 10 days. They then wash it and let it cure by itself in a special room for pinto 4 years. The process and the feed contribute to it's texture and flavor.
So if you read the board, it explains the differences with Spanish hams.