Jamon, Y'all
Proof
English - December 12, 2019 05:00 - 37 minutes - 34.1 MB - ★★★★ - 1.8K ratingsFood Arts Society & Culture history culinary cooking food Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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In 2015, Will Harris, a farmer in southwest Georgia, partnered with Spanish entrepreneur father and son to bring Iberian pigs to the United States. The climate would be different (from hot, dry Spain to wet, humid Georgia) and so would the pigs' diet (they would eat Georgia pecans instead of acorns), but Harris figured this expensive gamble could pay off. Can jamón ibérico can be reduced to a simple formula (pigs + pasture + acorns), or is there more to the story?
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