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Old 02-22-2013, 09:04   #53
fnfalman
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Join Date: Oct 2000
Location: California & New Mexico, US
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Quote:
Originally Posted by DanaT View Post
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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Are you sure that it was Spanish jamon and not French jambon?
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