I'm no expert on sexy legs nor am I any good at telling a great ham from an ugly one...but that is one very beautiful leg...please, in all honestly, tell me what a butcher would do to this: would there be more cuts or would it be roasted as is...I am a ham/pork/hog newbie for obvious reasons and I can't tell how big this leg is.
NatalieThat ham is 12.4 kg and is destined to be cured and air dried. One could roast the whole thing or cure it and bake it or cut it into ham steaks or grind it into sausage. And you are right, it is a nice ham.
Ya, that is one fine looking piece of hog. I'd really like to see a shot of the inner part.On a side note, for some reason I always thought that pic of Fernand Point was you. When I realised the mistake, my mind kept saying...no, that can't be him...he's too skinny.
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