Comments on: Giving Nuria a Big Ham/Hand – Jamon, Jamon Redux

By: Seafood Recipe

Seafood Recipe — Wed, 23 Jul 2008 19:03:46 +0000

They maintain that while hams may be cured in 10 to 12 months, it takes longer to achieve depth of flavour. Seafood Recipe

By: giz

giz — Wed, 23 Jul 2008 12:30:48 +0000

This international blogging ring is pretty incredible. It almost sounds like an underground black market ring full of the most sinful of delight. Is there a special initiation rite of passage? You make it all sound incredibly hard to resist.

By: Heather

Heather — Mon, 21 Jul 2008 18:42:36 +0000

Man! I am so jealous of all the foodie exchanges going on! I need to get in on summa dat. You guys got some good booty!

By: Mike

Mike — Mon, 21 Jul 2008 02:57:33 +0000

That’s awesome and looks like you did it justice.

By: zenchef

zenchef — Sun, 20 Jul 2008 06:09:49 +0000

I had jamon Iberico recently too and it was pure bliss. And yes it is important to enjoy it at room temp’. How come everytime i visit your blog i leave with huge cravings?

By: Jude

Jude — Sun, 20 Jul 2008 05:10:26 +0000

Mmm Jamon Iberico. I like how it seems to melt in your mouth after bringing it to room temperature.

By: Familia

Familia — Sun, 20 Jul 2008 04:55:09 +0000

delicious! i am so jealous!

By: Núria

Núria — Sat, 19 Jul 2008 19:38:56 +0000

I love you guys!!! You are sooooo sweet and your post is just lovely Thanks so much for the referer and I’m superhappy to see you liked, appreciated and enjoyed the food . It’s too bad there’s so many legal requirements for our ham to enter in your country… I’ll be delighted to send you some more whenever you “feel that urge come again” .

By: Rachel

Rachel — Sat, 19 Jul 2008 11:38:55 +0000

Tag! See my blog and have fun.

That ham looks delicious. I just recently had carpaccio for the first time and it made me think of that.

By: noble pig

noble pig — Sat, 19 Jul 2008 03:46:24 +0000

How lovely.