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I think it’s been too long since I ate jamón ibérico. Will fix that soon enough, bc that looks gooooood!
Ibérico de bellota. Worth the money!
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Indeed it is!: !shittyfoodporn@lemmy.ca
I feel that American-style bacon is better than Jamon, at least the stuff I tried in Barcelona.
I wouldn’t compare the two. I don’t think they’re for the same purpose.
Your comparing coal to diamond here, both useful and technicaly the sane thing, but fir entirely different purposes
Both are pork and one is delicious, the other is dry and bland.
Explain why you would even compare the two?
