When it comes to the prized bellota ham from Spain, it is easy to understand why everyone talks about the nuts. As you approach Huelva, the Andalusian province most famous for those air-cured hams, the citrus groves of the semi-arid flatlands around Seville give way to oak-covered hills and mountains. Acorns, a staple in the menu of the local pigs, are said to be the secret behind the ham from th
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The Gastronomer: For bellota ham, nuts aren't the half of it
Posted by Mechanucs4 192 days ago (http://www.washingtonpost.com)
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