Pig + Acorns = Yum

STOP IT! I can't stop salivating!

 

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Awesome new pork coin, Z-bro (very cool)

 

Dang. Youse guys is making me hungry.........

 

Welcome Laura. I guess you do like Iberico Ham (double post - only joking). Whenever I'm in Spain, it's one thing I have to have at least once bu more likely several times. With cheese and peasant bread. God, I'm getting hungry.

 

I've got family in the Valencia region and try to get myself out there every other year (more often when I was a student) and gorge myself on jamon the entire time I'm there. It is almost the only food I eat, if I were to exaggerate. The stuff that finds its way here is not even close to the average ham in Spain.

 

edited
[/QUOTE] Wow => a female coin collector that likes bacon!!!

OMG, you are our new CT coin-goddess!!

"welcome, Laura Moore" ...

... ummm, do you collect ancient coins?

 

Every blasted domestic ham in these parts is filled to the brim with salt..........I wake up in the middle of the night (after having some) and drink a gallon of water, and still, I'm thirsty. Don't know nuthin' about the Spanish stuff, but I'm game if you folks curb the salt content.......

 

Husband likes Serrano, I like san daniele. I wanted to try making hams but don't have anywhere to store. I would love to go to Spain and taste the real McCoy.

 

I like Sam Adams.......

Lord, I apologize.

 

This last summer my wife and i went to Las Wages to see my Cousin, he took us to a Brazilzan Churrascaria, Man they put out the Meats, being an ex cutter and running smoke houses i asked to see there operation, very impressive. Where's the Beef back there!! Yum..

Also want to welcome Laura Moore..




And to show a coin or two, my Cousin loves Silver..

 

Dang, I don't know which to devour first.......the meat or the silver.

 

Man, @Eng, I love those pics of the churrascaria kitchen, but when I saw the koalas on the coins, my mind made an unconscious association and I just imagined those cute little fellas on the grill... so wrong .

 

A few years ago I was talking to my mom, who was born and raised in Spain, and floated the idea of making my own jamon, and according to her the part where you bury the leg for months wouldn't work out because our California dirt doesn't have the same mineral content as Spanish dirt and so wouldn't impart the same flavor...

 

Gravlax.........my ancestors........yuck.

 

prosciutto con melone


pastirma


Anyone know what this is?

 

Wiley and the hairy man in the last photo friend? First two shots had my juices, salivation's, flowing......and then the hairy man.

 

Buried in dirt?? I thought they were cured in salt and then hung to dry.

There is a famous Italian ham called Culatello di Zibello produced in towns near Parma. The cured meat is left hanging in caves by the Po river, where the unique strains of mould and yeast in the caves go to work on it for 12 months. The result is a really smooth, rich, unctuous ham... needless to say, delicious!

 

You're right--I remembered wrong. Delicious either way!

 

Holy thread revival, Batman! I just realized @zumbly is my coin bro....the only other person on this thread who has a rare Abacaenum litra. Yours is very similar to mine, just a slightly different variety.

Now I don't feel alone being an owner of one of these extremely rare coins. Better late than never posting another example on your thread.

 

Pig


Campania, CAPUA
2nd Punic War - Hannibal promises Capua as Capital of Italia after Rome destroyed
Attribution: SNG ANS 210
Date: 216-211 BC
Obverse: Bust of Diana right, with bow and quiver over shoulder
Reverse: Boar right, one pellet above, KAPV (retrograde) in exergue
Size: 20.72 mm
Weight: 6.56 grams
Scarce