Why Didn’t the Spanish Dry-Cure Ham in Mexico?
It was not for want of trying, I’m pretty sure. Instead it was for want of a suitable climate. Dry curing ham requires humid winters with temperatures that hover above…
Read moreWhy jamon serrano is not a cured meat (according to the USDA)
By arbitrarily removing salt and sugar from their rightful place as chemical compounds, the USDA eliminates hundreds of products that are traditionally cured with one or both of these chemicals. So, in the obfuscating terminology of…
Read moreCarnitas Revisited: Some Tentative Thoughts about Origins
Thanks to everyone who has commented. I’m thrilled when blogging leads me to extend or reconsider my ideas. To begin with, I agree that carnitas are a special meal. To…
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