Jamon Iberico
Spanish ham is NOTHING like ham in the States. Ham in the
states is sugared, salted, and cooked, but Jamon is instead salted and cured
for several months. As a result, all the water gets drawn out, and you get ham
that just tastes hammier. It’s dry, oily, and a little chewy (and hard to eat
in a sandwich sometimes), but it is tasty stuff. This prosciutto, but less
salty and more hammy.
Jamon flavored chips
To paraphrase my friend Cristy: It’s fun to watch people when
they taste these for the first time. They’re faces go from ‘Ewww, it tastes
like ham,’ to ‘Hey, ham!’
2-1 espresso and condensed milk. It’s like a really sweet
and really creamy cappuccino without the foam.
Lemon Fanta
WHY DON’T WE HAVE THIS STUFF?
It's like lemon-flavored San Pellegrino, except about twice as sweet.
Thanks, now I am craving a bocadillo de jamon. :( Muy delicioso!
ReplyDelete