/ck/ - Food & Cooking

>>15201414
>>15201443
>>15201464

Well i guess that's the case in italy then. I don't know, maybe the popularity is more due to italian immigration in USA throughout the XXth century and the introduction and normalisation of pasta into European cuisine.

Rabo de Toro is very typical in Spain too of course. In any case Italy and Spain feel pretty comfortable within each other culturally and gastronomically for whatever the reasons.

>>15201470
>Italy isn't real.
Don't open that can of worms anon. All countries have a degree of cultural heterogeneity within them.

>>15201562
Are you in the USA? 50 bucks for a whole leg would be such a cheap leg. I mean it's probably not awful, but I wouldn't bother. If you want to notice a difference with other cured pork meats, the less you would have to spend would be like 100€ in Spain if you want to get something that resembles the experience, and around 500€ if you want to make sure you're getting the best quality possible. Prices revolve around to which degree the pig has genes from the local species, and wether it was fed with acorns in semi-wild condition or just regular stock food. And if you live outside of spain i bet it could be more expensive. They have a labeled code of color follows pic related so look for it.

So I can't guarantee you will be satisfied with a 50 bucks leg. Plus there's the fact that you need to be kind of confident you will know how to carve it and not ruin the cuts, which is not something you just do right the first time. I think you would be better off buying vacuum sealed cuts with certified quality. They're totally fine.

On the other hand, any ham is pretty good when it's freshly cut. My dad always gets gifted a pretty cheap ham during christmas and we enjoy it a lot. It's just not remotely as good as it could potentially be.