You know you love it. That silky flavor of Spanish ham or jamon. Only recently has it been allowed to be imported to the U.S. Xavier shows you how to do it. Does it make your mouth water? Do you feel that hole in your stomach that can only be satisfied with jamon serrano? How about it? Xavier would love to slice some up for you. He’s waiting, amigo.
- Tasty Time at Barcelona Tapas (notesonneworleans.net)
- Jamon, Jamon! The World of Jamon Iberico de Bellota (eatlikeagirl.com)