Spanish pigs‬ in south Georgia?

And an attempt to introduce pata negra pigs (the raw ‘material’ for the transcendent jamón ibérico de bellota) into the US. Did it succeed?

tl;dr: The answer is “yes”, (of course) albeit with caveats, otherwise I wouldn’t be writing this piece, but read on for a really rather fascinating tale, an act of faith, up there with that whole “walking on water” schtick — and one much more reliably documented than that bearded sky pilot shit — one to encourage anyone looking to change how stuff happens.

“This [ham] is raised in Georgia, and we substituted peanuts and pecans for acorns, and we think it’s just as good [as Iberico]. Or better.”

@ Melissa Golden 2018

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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