Secret Sailors Food

[weavis]

Marmite's midland factory that makes the world's supply exposed | Daily Mail Online

[Celestialsailor]

Ahhh...Much like our Spam but totally different.

[Kenomac]

When I get over to Sardinia in 30 days, can you please send me one of those cured legs of whatever that was hanging in your restaurant in Palma? What was it called again?


Do they sell it in Italy?

Ken

[Mirage Gecko]

Snakes

[weavis]

Originally Posted by Kenomac

When I get over to Sardinia in 30 days, can you please send me one of those cured legs of whatever that was hanging in your restaurant in Palma? What was it called again?


Do they sell it in Italy?

Ken

Jamon. A leg of pork hung up and air cured for a year or more. Those what you saw were Iberico and over €300 a pop. Serrano is another type.
Italy has their own version, Prosecuttio.. sweeter and more delicate in taste.

A leg would be too much on board for two people. Plus you need to know how to cut it and a buy stand etc. In Sardinia you should be able to pick up small packets of pre sliced meat.

I wonder if Marmite on Jamon Iberico would be good? Hmmmmmm.

[boatman61]

And in Portugal its called Presunto.. like Marmite you either Love it or Hate it.. I Hate it..
You don't need a stand for it.. most folk just hang it by the hock with a dish underneath to catch the drips..
One German guy I know goes through a leg every 2 weeks.. it hangs in the cockpit of his Cat and e carves a slice every time he passes it..

[Claude_Marie]

Serano is made from "white pigs" bred in pig factories.
Jamon Iberico also called pata negra comes from "black pigs" living a happy life.


Prosciutto (and not Prosecuttio ) insist of " di Parma", again pigs are fed with quality food, no soy.


Keeps for ages, and you will be surprised at what speed a full leg is eaten.


Avoid at all cost vaccum/blister pack crap.
Same goes for pre-sliced.
Just stick to the real traditional stuff : no packaging .
Definitely NOT sliced (ruins the taste).


Marmite on this would be like malt vinegar on caviar, orange marmelade with salmon, IMHO.


@ Boatman : 12 months drying can drip, 24 or 36 months hardly drips...
Tough sailor don't like uncooked food ??

[weavis]

Originally Posted by Claude_Marie

Serano is made from "white pigs" bred in pig factories.

Prosciutto (and not Prosecuttio )

Marmite on this would be like malt vinegar on caviar, orange marmelade with salmon, IMHO.

Thanks for the correction....... I was rushing and spelled the meat like a local restaurant here.

oh and its Jamón Serrano, (not Serano)

[weavis]

I have a girlfriend teaching me Spanish.
Sh is from Mallorca and the language/dialact is different from Spanish.
Great if you speak to another local but a mess if they are Spanish speakers.

Makes for interesting dinner menu if I get it wrong...

Vi Blanc as opposed to Vino blanco....

didnt work so good in Sevillia.....

[Claude_Marie]

Originally Posted by weavis

oh and its Jamón Serrano, (not Serano)

Touché !

(Shall we call it a draw )

[weavis]

Originally Posted by Claude_Marie

Touché !

(Shall we call it a draw )

LOLOL

(I spelled it that way for a long time)

[Claude_Marie]

Originally Posted by weavis

I have a girlfriend teaching me Spanish.
Sh is from Mallorca

[...]

Wot da wa'er tayste lyke ?

https://m.youtube.com/watch?v=Uz9_YfIQaz4

[weavis]

[IMG][/IMG]

[Claude_Marie]

Cheers !

[Seaworthy Lass]

Weav, according to the link you posted, Marmite's quality specialist and master taster insists the best way of eating Marmite is:
"between two slices of white bread, with a thin layer of butter and slices of cooked chicken."

Now if it is so good with chicken, it is quite likely that it is even better with Jamon Iberico.

Care to do a taste comparison for us and report back?

SWL