Food porn almost

[jmc_bks]

Is it me, or does the caress of the ham at the end of this article seem vaguely pornographic? Or just pork-ographic?

Me, I like proscuitto and Serrano ham and Iberian ham, but $160/lb strikes me as a bit ridiculous.

Comments

[(Anonymous)]

It doesn't rot because it's salted and kept refrigerated during the cure. After it's cured, all you're doing is aging it. Dear Butcher keeps dry aged steaks in the cooler, with plenty of air circulation and no added curing (salt, etc.) for up to six weeks. After seven weeks they start getting funky, but you trim that part off. Those steaks aren't cured, so they go bad.

After about six to eight months though, I'm not sure you'd get a difference in taste. You've lost all the water from the ham you're going to lose.

As to the rest of the pig, if he's selling the hams for that much, it doesn't matter what happens to the rest. Pork bellies are never expensive as it is, and the rest is just loin. Again, not expensive. He probably just sells the rest of the pig to a local cutter.

Suisan