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Old 02-22-2013, 06:41   #51
DanaT
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Join Date: Feb 2005
Location: CO & Baden –Württemberg
Posts: 15,824
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I had some Spanish jambon. Not sure if this is what you are talking about.

The closest I can describe it was a complete pig leg (with skin and some hair). There was then a "leg holder" that held the leg and you cut pieces off with a knife.

I didn't care for it. The hair and skin was strange and it was more cured than smoked. I like my ham more smoke flavored.


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