4 ms·
Jamón is about as far away from "putrefied" as you can get; it's cured in salt for weeks and then hung to dry for months or years.
by ThePowerOfFuet 4y ago
Jamón is about as far away from "putrefied" as you can get; it's cured in salt for weeks and then hung to dry for months or years.
- koliber 4y agoThere is bacterial action at work to give it that delicious flavor. I don't know where the line is between bacterial breakdown of meat tissue in jamón and putrification. I wanted to highlight that bacterially altered meat is a delicacy today. Maybe people back then people were also looking for umami?