May 19 2010

Iberico Motherfucking Ham


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  1. 1

    I’m trying to give up meat. Oh why do you taunt me.

  2. 2
    Notorious Ph.D.

    Thanks for the link, Comrade. Unfortunately, my esteem for iberico doesn’t extend to ham, as I’m a most-of-my-life vegetarian. But I’ve been told that one should look for the word “bellota,” as it indicates that the little piggies were fed solely on acorns, thus making them tastier.

  3. 3
    Notorious Ph.D.

    (Iberico cheese, on the other hand… mmmm…)

  4. 4
    Notorious Ph.D.

    And is that pa amb tomaquet/pan con tomate I see there? Okay, I’m coming over to your place to eat. Now.

  5. 5
    Professor in Training

    Me want this. A lot.

  6. 6

    I would recommend the “iberico paella”. One of my colleagues just came back from an andalusian trip and gave me the recipe. Use great variety and plenty of vegetables. Instead of chicken, use 1/2-1 pound “iberico pork ribs” for 2-4 people. For vegetarians, just put aside the ribs but taste their “aroma” in the rice and vegetables. Bon appetite.

  7. 7
    Candid Engineer

    I don’t even understand what the hell I’m looking at here.

  8. 8
    Comrade PhysioProf

    It’s delicious motherfucking ham from pigs that are fed only acorns, so you can taste the acorn flavor in the hame. And yes, that is pa amb tomaquet/pan con tomate. We did not make this stuff, but had it at our local tapas joint.

  9. 9

    I feel sorry for vegetarians.
    Cured meats are so delicious.

  10. 10
    Genomic Repairman

    Seriously are you branching out to become Comrade CulinaryProf?

  11. 11
    Comrade PhysioProf

    Branching out? Dude, you must be fucking kidding me. Try searching this blog for recipes.

  12. 12

    I like pigs more when they are alive.

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