holymadness
Distinguished Member
- Joined
- Nov 27, 2008
- Messages
- 3,609
- Reaction score
- 11
I think it's a sixteen-pounder.
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
It was a gift so I'm not sure, but I very much doubt it's bellota. A ham this size would be frightfully expensive if so. Probably recebo or cebo. And we're planning to cut it in thin slices. The soporte comes with a special kind of long, thin, flexible knife (cuchillo jamonero) that resembles a fishmonger's knife for doing just that. It'd probably be too tough to chew in thick slices. Either way, it's bocadillos every day until March.
Awesome. Be sure to use any trimmings to cook vegetables.
As it is it can sit like that around forever. Once I start cutting into it, I'll have to cover it with a cloth after each session to prevent the exposed flesh from drying out, but it shouldn't go bad.****, I'd like to get something like that. How long is it ok just sitting out at room temp? Forever?
It was a gift so I'm not sure, but I very much doubt it's bellota. A ham this size would be frightfully expensive if so. Probably recebo or cebo.
I think it's a sixteen-pounder.
that's the least appetizing turkey i've ever seen
When you are finished, please send me the bone. I will gnaw on that thing for weeks, like a ******* dog.