From a hook hangs 66kg of cow leg, its deep red and off-white surface moist to the touch thanks to an oozingly high fat content. Facebook Twitter Pinterest García Cobaleda and some of his curing cow legs. “The cure is just like the one for Iberian ham. “Maybe some ibérico producers thought you could only call ham ibérico, but anything you produce in the dehesa (pasture) is ibérico – whether it’s a pig, a sheep, a cow or a wagyu cow,” he says. Photograph: Sam Jones for the Guardian“I call it leg of Iberian wagyu because it’s a leg, it’s wagyu and it’s ibérico because it’s reared in the dehesa.

Source: The Guardian September 01, 2017 13:30 UTC