The Ham

We could not get enough iberico ham when we were in Spain, Bryan would walk from street to street sniffing out his next plate of ham. So I decided it would be a good idea to buy a whole ham to have in the car with me in the back seat to slice while we were driving. It was my special job to feed everyone ham.

When I was in Vancouver a spanish rep came to the Salt Cellar and I did a serrano/iberico ham tasting. I thought it was amazing that the iberico pigs ate so many acorns that their fat was marbled and full of good fats similar to those found in olive oil. It was hard to believe that there could be as many acorns around that could feed that many pigs. As soon as we were in the ham region their were a million acorns all over in different stages of ripeness.

We would stop on the side of the road and Bryan would make us sandwiches. He also bought an amazing Opinel ham knife so we had a proper slicer. We pretty much ate olives and sandwiches and drank beer and sherry the whole way.