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(WardNA) wrote in
:

>>Bullshit.. serrano ham would add very little flavor (it's noted
>>mostly for it's texture/mouth feel, and mild sweetish saltiness)
>
> You're out of your depth again. It is also used as a flavoring
> for fava beans, as well as white beans, sometimes minced,
> sometimes in chunks.
>
> Stay away from Spain; you won't be able to handle it.

Having lived in Spain (Ayuntamiento de Mijas, Provincia Malaga) when
I was twenty and lodging above a bar that called itself Casa de
Jamon, I ate much serrano mostly as a tapa (with a piece of bread,
not those funny chichi tapas they make nowadays). Serrano, in my
experience, has more flavour than many European smoked hams (it is
cured and aged).

Many years later, after I was back from Spain, a friend brought me a
few slices of Serrano ham and the taste triggered powerful sensory
memories of the bar, the specks of dust dancing in the sunlight
streaming in through the window, the smell of the place, the clink of
copas de Montilla, the sensation of the golden liquor going down my
throat...I was back there for about five minutes.

I have never had such an experience with prosciutto :-)

--

German to Picasso in front of Guernica: Did you do this?
Picasso to German in front of Guernica: No, it was you.