Here is my LO for this month "Me, Myself and I" challenge
Bocadillo de Jamón is my favourite "dish". And if I don't like every day is because they grow a lot.
The journaling is an extract of a MARK BITTMAN article, published on October 15, 2006 at The New York Times, and says:
""Bocadillo is the name for a bread that we might call a small sub, or a long roll.
The rest of the name means jabugo ham — what many believe is the world’s best salt-cured ham. Jabugo (just recently available in the United States) is, like prosciutto, cured with no more than salt and air.
But it costs around $75 a pound, because down in Jabugo, near Seville, the pigs are special. Let’s just say that the Iberian cerdo negro (black pig) is a good breed, a direct descendant of the local wild boars, carefully raised and eventually set out to pasture, where their diet includes ripe acorns. The results make common prosciutto and even jamón serrano seem, well, common.
It’s not just the ham, though. The bocadillo is so good you could fill it with supermarket boiled ham and have the best sandwich you’ve had this month. It’s deep brown, like a perfectly baked baguette. When you take a bite, it crackles. The combination of crisp crust and the tender, chewy interior is nothing less than stunning to someone who’s eaten bread around the world.
A bit of tomato is smeared on the bread, adding just the right amount of moisture and acidity.""
Papers and elements: Baked With Love
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