this post was submitted on 10 Mar 2025
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The way that jamón is cut makes me wanna cry a little
unrelated to the cut, but I got myself a small pre-sliced kit of Iberico ham, wholly holy hell I think I may have ruined myself on my discount charcuterie. Now I am having internal debates of the worthiness of buying a whole leg and having the arguments of justifying the costs to my wife.
Presunto/jámon will cure over time and become harder and denser in flavour. Cutting it straight from the leg is also a learned skill and a good knife to do it is also advisable. But you get a bone from which you can make an awsome feijoada.