Will you hear the most beautiful music...
WITHOUT a system as you sink your teeth(you may not even NEED teeth-it’s butter soft already) into the most exquisite carnivore experience known to man?
I’ve had A3 rating and it’s akin to listening to a good room/system. I can’t imagine what just 1 bite of this amounts to. This is equivalent to having the most beautiful room/setup and a 1st press of your favorite LP?
The chef is like a musician playing an instrument. The final presentation just about put’s you holding those chopsticks dipping that $75 dollar bite w/fancy salt.
Bon Appetit!
I have to settle for a decent burger and fries.
@tablejockey , I love D'Artagnan. Fun site to shop and they are not far away. I get my duck fat and foie gras from them. I'll try the pig. I've had wild boar and was not all that impressed. "Hog with a lot of lard" They are 65 to 70% fat! A wagu pig. 1 ham is $450.00. That is probably what a bone in prime roast costs now. @nonoise , what on gods green earth are you talking about? |
It just flows out of you so effortlessly, like a good troll. All the best, |
This is what you want. https://www.gastronomicspain.com/blog/en/acorn-fed-iberico-pork/ One of the most commonly found trees in Spain is the encina, the holm oak. This is not the same as the roble, the oak tree that you will be familiar with. The encina is evergreen, but like the roble also bears acorns. The best ham comes from pigs that roam free-range over the ground/grass under the trees, and eat the fallen acorns. As you'll see from the article, what you want to look for is jamón ibérico puro bellota, and if you really want to give your wallet a real workout, then add pata negra. In the U.S., if you're in the Dartzeel bracket, you can shop here while visiting Colonial Williamsburg: https://www.tienda.com/jamon/bone-in-hams.html
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"This is what you want." twoleftears- YES, I believer this is the stuff I am referring to! Of course you're not supposed to eat excessive amounts at, but this fat isn't nearly as lethal as our US meat. The locals have consumed it for generations before coronary concerns. "I've had wild boar and was not all that impressed." mijostyn- I think it depends on country/chef-whoever's in charge if you're talkin roasted(whole thing on a spit or underground?) I'm more of a cured/prosciutto guy. Now and then I like treating myself to a simple, proper loin chop now and then.
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