Smoked Dry Cured Ham | Big Green Egg | Farm Fresh
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Why Dry-Cured Ham Is Sliced Paper-Thin by Hand 🥩
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Jamón ibérico is a world-renowned Spanish dry-cured ham from the black Iberian pig!
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3 Years of Waiting For This Meat! 🤯🔥 #curedmeat #jamon #process #foodie
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YouTubeReal Earth Stories
Jamón Serrano is a traditional Spanish dry-cured ham made from white pigs and cured in the mountain air (“serrano” means from the mountains). 🥩 Key facts: • Origin: Spain • Meat: White pig (not Iberian pig) • Curing time: Usually 7–16 months • Taste: Mild, salty, slightly nutty • Texture: Firm but tender when thinly sliced #JamonSerrano #christmastime | Juan Lucio
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Jamón Serrano is a traditional Spanish dry-cured ham made from white pigs and cured in the mountain air (“serrano” means from the mountains). 🥩 Key facts: • Origin: Spain • Meat: White pig (not Iberian pig) • Curing time: Usually 7–16 months • Taste: Mild, salty, slightly nutty • Texture: Firm but tender when thinly sliced #JamonSerrano #christmastime | Juan Lucio
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FacebookJuan Lucio
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How is our dry-cured ham made? 🍖⏳
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YouTubeLINGUIÇARIA PIRATININGA
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Speck is one of the culinary treasures of Northern Italy🇮🇹 a lightly smoked, dry-cured ham from the beautiful region of Trentino-Alto Adige. Unlike prosciutto, Speck is seasoned with herbs like juniper, bay leaves, and black pepper, then slowly smoked and aged in mountain air. The result? A perfectly balanced flavor: delicate, aromatic, and slightly smoky. You’ll often find it on antipasto boards, folded into fresh pasta, or simply enjoyed with bread and cheese. Ever tried it? #Speck #Trentino
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FacebookVincenzo's Plate
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Order one of our dry-cured hams now! But hurry, because there are only a few units available! 🍖⏳
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