Wilson the Piggy - Suite Ham!

Well it's a rainy autumn Sunday afternoon, we had wonderful oven roasted fish and steamed cucumber from the market in Vichy, all washed down with a bit too much delicious South African white wine and apart from being in bed with a great book, the next best thing is to share with you!

A couple of months ago I did a post on Wilson the Piggy if you remember (in January I think). Yesterday, Olivier sliced into Wilson's ham for the first time.

Now let me tell you how I've been pampering that ham! First, after spending about 30 days in a big salt jar, then rinced, we suspended the 2 hams of Wilson in a wired cage in the attic above the pool. An airy space so that it could dry out properly. Every week they were lovingly rubbed with a kind of grappa and I spiced them with a pepper mixture, especially around the bone. This went on for about 6 months. Then Wilson's hams were fetched by our friend Jean-Yves, and he placed his a an ash box for the next couple of months.

We eventually fetched our ham from him about a week ago, and were waiting for the right opportunity to slice into this air dried delicacy!

Olivier's old friends and his godchild arrived this past weekend and we decided that this was the perfect opportunity to inaugurate dear Wilson's ham!

And boy oh boy, what a joy!! Absolutely delicious and perfect as an aperitif on a autumny Saturday afternoon sharing with great friends in the lazy sun! But the whole process was captured by our friend Pascal and he kindly allowed us to place his video on the blog:

http://www.youtube.com/watch?v=A5sl5GzSETo

So guys, now you've seen it all!! And with this good night and it's always nice sharing with you!


Life is about sharing


Froggie hugs
Lynn