Ceremony of Spain's top drive and ham (Photos)

SeptemberSpainIberian ham and slaughter the Iberian pigs harvest season, the new steak is about to enter the warehouse after waiting a year before ripening, and stored in the warehouse top ham, is about to enter the people table. For this kind of bright red, with a white fat lines, such asDaliStone as transparent, flashing a shiny, exudes intoxicating aroma top ingredients, to deliver in the entrance, the brain is like being punched up, the most beautiful taste of life not so.

Ham "gun"

In friends to remonstrate, he finally decided to elaborate a miniature feast, and her to end the affair for years. He chose the city a has never been to Spain, but the famous restaurant famous patrons. Because the woman, was in when speaking of Spanish food, a pair of eyes erotic immediately narrowed to two slits, a face with a sigh: "Spain, you probably don't know Spanish ham have much good!"

Spain in his world, is a distant and strange country. Iberian ham produced in Anda Lu Xi area, is endemic to the Iberian Peninsula pig hoof - black pig hind legs of the pickled. The pig, born with a long thin legs, plus the relationship between acquired natural backyard, all over the body, muscle and fat of the appropriate proportion, no excess fat. Using a special knife and cut into thin slices and enjoy, in tough and smooth taste. Even if is staggered in intramuscular fat, also sent immediately after the entrance in the lips, open.

A superb collection of beautiful things of ham

Iberian pig hoof provide for oneself and live comfortably is half wild pig farms, shortly after birth, was raised in the Iberian plateau covered with oak trees and vegetation. After birth, observed after short time, immediately be released into the wild. On weekdays in the Mediterranean in four seasons such as spring sun and rain water activities; habitat in the oak tree or grass. Drop a wild acorns and clumps of grass, is their food. Feeding this natural, was enough to make the Iberian ham leading international food industry. After the slaughter, the traditional local natural sea salt pickled way, it is valuable. Although the same under the banner of Iberian ham, but in Spain, Iberian ham was divided into several grades of gourmet. The wing in the head of Pata Negra, because of its all involve conditions and time to grow, pickled pigs relationship is very elegant, the price is the world's most ham.

Delicious ham delicacy

Iberian ham outside to dry illusion, resulting in very few people will fall in love at first sight for them. But once the incision, with unique aroma. Surface oil seeps, let a person have bite the impulse. The color red, the muscles around the faint pink fat, muscle fibers between the clouds surround; but like screen clouds into marble fine texture. Top product appearance is more like a work of art.

When she is off the reel will topic around the ham, sliced Iberian ham in the cook's hand, round and round like a rose, bloom in the white plate. From this one after another with natural meat flavor, but also mixed with acorns and grass fragrance sweet ham, her memory back to Spain's pub or restaurant, ham hanging roof spectacular and unforgettable. In her dance with joy to describe ham taste, sometimes indifferent smile. That laughter is like a small spoon, rile him strongly repressed in the heart of the sweet.