Jamón ibérico Iberico ham
塩漬けの cured / 乾しておく leave to dry
Jamon iberico is a type of jamon, a cured hamproduced only in Spain and Portugal.The hams from the pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. It’s one of the most tasty Jamons.
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I had one at Spanish bal “Spain de casa de macha” at Mita, Tokyo. Not so many restaurants serve “real” ham.