Pure Umami in a bite. Jamón Ibérico; a black porc, acorn fed and free ranged. Buried in salt as many days as the piece wheighs, and hung up to cure up to 5 years! To Taste it and get the most flavour, it has to be, thinly cut in the...
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Ask yourself: Is the juice worth the squeeze #newweek #mondayblues #motivation #inspiration #hustle #grind #life #instalife #instagood #instablog #blog #bloggers #lifestyleblogger #picoftheday #photography #travel #travelphotography #quotes #brands #soc
