More Delicious Delicacies, Thanks to Tech
Hundreds of years ago, Spanish pig farmers in the mountains of Andalusia developed a delicacy from their black-hoofed animals. Each winter, they slaughtered the pigs -- close kin to wild boars -- which had been fed only on acorns and then covered the meat with salt and stored it in the region's humid caves. As the seasons changed, so did the temperature in the caves, curing the ham to perfection -- over three years.
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