Jamon

Craving........ We all are!
We are craving Jamon. It is so strange that something that we ate, that was so very common, so very ordinary, (in our little house there in our village,) now seems like a lifetime away.
Jamon there is basically like sliced ham or turkey here. But there so much more, because it is what Southern Spain prides themselves on. Ie: They raise the wild pigs in the countryside, feed them special acorns, and then the leg is cured for a few years.
The Jamon is then kept ( resting on a special holder, that we still have by the way) in the kitchen, at room temperature for up to four months. ( no, it NEVER gets refridgerated...no never!!!) One just walks by and slices a thin piece and eats it, or serves in alongside bread, as an appetizer, etc.... Its so wonderful anyway that you eat it.

Who would think that one could have such sweet nostalgia in a little piggy foot?

Love,
Jenny