Anyone produce this kind of ham?

Go into any Spanish tapa bar...or into any bar in Bayonne, for that matter...and you'll see dozens of hams hanging from the beams above the bar, each of them with a little upsidedown umbrella thing stuck into them to keep the fat and juices from dripping down onto the customer's heads. Next time we go to Spain, I'll take pictures for you.

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She didn't salt them first, just seasoned and cooked them like usual. Of course, the chops from a pig preserved this way didn't last real long with 8 kids around the house!

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If angels existed, they'd probably be considered big game. (Don Swain)

Home schooling.........not just for scary religious people anymore. Buffy