Three Minnesota Guys ignore the snow and cold to
create a succulent Christmas Day hog!
“Thanks to your site, building plans for the roaster, and amazing mojo recipe,” Saker says. “the pig turned out absolutely perfect! Thank you for introducing us to our new family tradition!”
More than 100 Recipes!
100 More Great Recipes!
Two great Miami Cuban cookbooks!
Capture the Cuban Flavor of Miami.
Great Recipes for Your Superbowl Party!
The ham, more properly called a jamón ibérico de bellota, (there are other types of ibérico ham, but this is the best) is made from the ibérico pig. The pigs are allowed to range free and, several weeks before slaughter, the pigs roam the nearby oak forests where they gorge themselves on fallen acorns.
This diet and a dry curing process that the locals have used for generations produce this gold standard of hams.
It’s almost hard to describe the experience. The ham is rich with fat, much of which is monounsaturated and therefore healthy, like olive oil. Sliced paper thin, it is only moderately chewy and the fat dissolves on the tongue like butter.
No matter how you slice it, it’s all about the flavor. Salty yet not overly “hammy” like most American hams, the ibérico has a subtle nutty taste.
- Jamón Ibérico
Joaquin Lopez
Lopez is still creating these colorful birds for both commercial and residential locations. Lopez, who is also a master of art restoration, excels in several art mediums.
His philosophy is this: “to create paintings and original drawings of a high quality and at a reasonable price, so that the customer will have a work of art for enjoyment and a lifetime investment.”
