serrano ham

[stuarto]

I have just been to spain to a conference on serrano and pata negra and have all the specs if anyone is interested. I will post them later. Also awaiting Haccps for air dried ham, as our EHOs dont seem to understand that there are other ways of neutralising pathogens besides heat treatment. If anyone has any info on semi dried fermented sausage (links, advice, etc), that too would be appreciated