I bought a real country ham a few years back from Tennessee. It was coated in salt and let hang to season for a year. I soaked it for a day and changed the water twice, that was still one salty SOB. Those old timers must have liked salt more than me. It was interesting though.
That Spanish ham is great, every bar in spain is lined with pig legs curing.
Last edited by Stormin_Norman; 12/10/19.
