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 moreSalt Bones (Huesos salados)
“And those?’ I asked, pointing to a pile of white things in the corner of the butcher’s counter. “Salted bones,” she said, “huesos salados.” This was in a small…
Read morePork Past and Pork Present: A Fall from Grace?
And while we’re at it, here’s an enthusiastic review of Righteous Pork Chop by Nicolette Hahn Niman (yes, the Niman ranch Niman). It’s from Eat Me Daily, a blog that…
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