Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Jogeephus" data-source="post: 992365" data-attributes="member: 4362"><p>They can be salty if cut right off the ham. You also have to keep in mind that today we make our meals around the meat dish where they used meat in a more limited manner than we do today. If you want a meat dish out of a country ham then you need to prep it first. This can take up to two days. One of the popular things today is to slice it thin like proscuito</p><p></p><p><img src="http://i102.photobucket.com/albums/m114/jogeephus/Food/IMG_5639.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="Jogeephus, post: 992365, member: 4362"] They can be salty if cut right off the ham. You also have to keep in mind that today we make our meals around the meat dish where they used meat in a more limited manner than we do today. If you want a meat dish out of a country ham then you need to prep it first. This can take up to two days. One of the popular things today is to slice it thin like proscuito [img]http://i102.photobucket.com/albums/m114/jogeephus/Food/IMG_5639.jpg[/img] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Hog Processing Grandpas Way
Top