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