ハモンに関する大きな嘘

Got this for my dad who thinks he knows everything about curing and he actually learned a ton. It's written in such a clear, straightforward way that you don't need any prior knowledge to follow the whole process from pig to plate. The biggest surprise was how the book lays out the commercial side o

I’m a total beginner when it comes to jamón, and this book breaks down the whole curing and selling process in a way that actually sticks. The writing is so straightforward that I finished it in one sitting, and now I finally know what to look for when buying a leg.

Bought it as a joke gift but ended up reading half of it myself. The way it breaks down the curing process is surprisingly clear, even for someone who’s never thought past buying a sliced pack. Only wish it had a few more photos to break up the text.