Jamon

In sunny España, there exists a magical creature who gives the world such goodness; it is called pig. From this creature locals in Barcelona have figured out a way to create salty cured goodness from this guy and use it in as many forms as possible. The premier is Jamon Iberico and it is delightful, along with the other versions of salty porkness. So far I have had this bad boy on a sammich with butter and a bit of tomato(exquisite if I don't say), on a plate all by it's lonesome, in tube form, in a cup, on a leg, in a potato croquette, as a topping for melon soup, on a pizza, and in chips. They love this stuff so much that they even have a cured tuna dish that tastes exactly like, you guessed it, ham, which by the way is extremely expensive but well worth it. Taking my own jamon experience to the next level, le rickster and I took the old melon and ham trick and spiced it up a bit haribo style. Yall can call this one the North Line Special and the recipe is listed below. Ferran Adria if your reading this, I expect some credit when you take it big time.

North Line Special
1 Haribo Gummibear(preferably extra squishy like they been in a pocket for a while, and flavored green, red, or clear)
1 Lays Sabor Jamón Presunto Chip

Combine both ingredients and drop it down the mouth. Repeat as necessary or until gummies or chip run out. Don't worry your taste-buds will thanks you.




North Line Special


Ham Chips


Ham Pizza


Ham tubes


Ham legs


Ham Cups

I forget the ham sammich pic, which was probably the best tasting one but just imagine a bunch o really good ham on a torpedo like bread and there ya go.

Ciao Amigos.