Heres a delight for you. A big Parma ham!! Competing with the excellent Iberico in flavour! its all in the acorns they feed to piggy in his worldly grubbings before elevating him to culinary divinity!!
The famed spanish "Pata negra" being the Pig of the moment! He gets free range and plenty of what the olde English used to call-"Pannage" which was of course the acorn bounty which the peasants were allowed to fatten their pigs in the autumn to see them through winter for another year of slaving on the lords land in their capacity of serfs--Good old feudal system!! Nothing changes much now does it--only the Lord gets off with the best pork now as well --Hmmmm!
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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