Quote:
Originally Posted by javadog
If you like that, try a Cuban sandwich, if you can find a decent one in your area...
Then start exploring the different things the Italians and Spanish do with pork...
JR
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Explore this - it's pretty common in rural bars in Spain. They roast a front leg, hoof and all and I swear they don't clean the hoof that well. Then they skewer it on a board they make for the purpose. I wish I could find a picture. The board is about 2 feet long, 8 inches wide, and has several spikes sticking up. The shank lays there on the bar all day, if you want some of it, they shoo the flies off and slice off a bit. It gets pretty bloody by the time they get to the bone. A Spanish working man's lunch was some of this ptomaine pork on paella with a glass of wine.
Some places are more fastidious and throw a newspaper over the meat to keep the flies off. As a matter of fact, the first time I saw this dish I walked into a cafe and saw this newspaper hovering over the bar with a pig's foot sticking out from under it. Major
WTF??? moment.
I never tried it - something about the flies.