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going to barcelona in june and am so psyched to try jamon bellota
good stuff. in fact the food (and wine) in spain is amazing & the prices seemed relatively cheap (especially compared to NYC). my son would now like to subsist on jamon y pan con tomat. don't recommend eating tapas twice a day, though.
― lifetime supply of boat shoes (m coleman), Sunday, 20 June 2010 22:28 (thirteen years ago) link
five months pass...
wow 1st i googled bellota and found it was a spider, or the best kind of jamon iberico cuz a bellota is an acorn in spanish
and them pigs eat alot of them.
did it taste of acorns steve shasta?
― mmm errm mmfff huh (jdchurchill), Friday, 31 December 2010 00:05 (thirteen years ago) link
one year passes...
three weeks pass...
three months pass...
Wow, thats amazing :)
my ex has italian family on farmland in WA who make all manner of whatever the italian word is for chacuterie. His zio makes an amazing, dense and dark pork sausage that is deadly spicy, and once or twice a year he vacuum-packs up a link or 3 and mails it to R. Dried, intense pork salami. I cant eat it, its just way way too hot for my palate but I am so impressed by the work that goes into it - they dont grow their own pigs but they work from a full pig carcass and make sausage and meats from it every year.
― Pureed Moods (Trayce), Friday, 15 June 2012 09:39 (eleven years ago) link