I recently got my hands on the Holy Grail of Ham. Bellota Pata Negra, from the highly prized Black Hooved pigs from Spain. History and Info:
http://www.tienda.com/heritage/ibericoquest.html

The Chorizo
has just 4 ingredients!(pork, Pimenton De la Vera (approx 20% of it weight) Salt, and Garlic. No preservatives, and is stuffed into a hog middle. Redolent w/ Pimenton and Garlic flavour with a slight tang at the finish.

Lomo
(Boneless Pork Loin) are stuffed into Hog middles also and rubbed with, salt, Pimenton, Garlic. The contain Antioxidant (e301) and preservative (E-252 and E-250) and sugar. Extremely tender and velvety mouth feel

Jamon
Salt and mountain Air that’s it. This just melts in your mouth, and the fat striations are gorgous!The Spaniards do not salt Hams as long as other producers of Ham. They typically salt 1 day per pound, which may lend to it’s more delicate flavour. Where as Italian, Virginia etc. hams are salted for approx. 1.5 days per pound.
The Cost of the Jamon in Paris is 283.00 euro per Kilo!!!!!!!

Lomo and Chorizo
pb270013.jpgChorizo Iberico Bellota

I am in the process of purchasing a walk-in fridge, which will be stored at a commissary kitchen I use for catering. I will soon begin small batch production of Dry Cured sausages, Bacon, and Pastrami etc. which I will hopefully be able to sell if my application for a vendor at the St. Lawrence Farmers Market in Toronto is accepted. Wish me luck!

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