Circle of Jamón

That cute little boy is my young father, watching his favorite uncle Pepe pack a dozen hams in salt. Every year during the cold season, he would press the hams into their signature flat shape, pack them in salt for a few weeks, then hang them from the rafters for months until they were ready to eat as jamón crudo, an Argentine version of prosciutto. Pepe says he still hasn't eaten hams that good, fifty years later. Here's to hoping I'll be able to give him a run for his money pretty soon!