1 00:00:09,000 --> 00:00:11,160 Speaker 1: Hell though, and welcome to save your prediction of iHeartRadio. 2 00:00:11,200 --> 00:00:13,640 Speaker 2: I'm Anny Rees and I'm Lauren Vogel Bam, and today 3 00:00:13,680 --> 00:00:17,479 Speaker 2: we have an episode for you about Harmon Iberiko yes 4 00:00:18,160 --> 00:00:20,600 Speaker 2: or Iberian Ham. Yeah. 5 00:00:21,800 --> 00:00:25,360 Speaker 1: Oh I love it. Oh yeah, I love it. 6 00:00:25,360 --> 00:00:26,480 Speaker 3: It's really good. 7 00:00:27,440 --> 00:00:29,440 Speaker 1: I had a chance at having it the other day 8 00:00:29,720 --> 00:00:32,680 Speaker 1: and I made the wrong choice. I supposed to be 9 00:00:32,680 --> 00:00:39,000 Speaker 1: able to get it, and I'm still haunting me because 10 00:00:39,000 --> 00:00:40,519 Speaker 1: you can't. I mean, there are places you can get 11 00:00:40,520 --> 00:00:44,080 Speaker 1: in Atlanta, but they're in my experience, few and far between. 12 00:00:44,880 --> 00:00:48,040 Speaker 1: And I had a chance and I blew it. 13 00:00:48,120 --> 00:00:55,040 Speaker 2: Lauren, Oh, I'm sorry. I also failed to get some recently, 14 00:00:55,320 --> 00:00:57,920 Speaker 2: but it was because a specific plan fell through. 15 00:00:58,160 --> 00:01:02,960 Speaker 3: So yeah, but this just means that we have to go. 16 00:01:03,160 --> 00:01:03,920 Speaker 3: We have to go do it? 17 00:01:05,000 --> 00:01:05,240 Speaker 2: Yes? 18 00:01:05,880 --> 00:01:10,240 Speaker 1: Oh? I lit up like a Christmas tree that Yes. 19 00:01:11,240 --> 00:01:13,360 Speaker 1: Was there any particular reason this was on your mind? Lauren? 20 00:01:14,520 --> 00:01:17,600 Speaker 2: Well, speaking of that plan that fell through. So it 21 00:01:17,720 --> 00:01:23,320 Speaker 2: was recently friend of the show Miranda Hawkins' birthday, and 22 00:01:23,840 --> 00:01:27,360 Speaker 2: she wanted to go to this restaurant in Atlanta called 23 00:01:27,400 --> 00:01:32,520 Speaker 2: the Iberian Pig, which serves amon A Birico. If you 24 00:01:32,520 --> 00:01:34,920 Speaker 2: couldn't tell from the name of the restaurant, it's kind 25 00:01:34,920 --> 00:01:35,959 Speaker 2: of their stick and. 26 00:01:36,480 --> 00:01:39,240 Speaker 3: Uh and we did not wind up doing that. 27 00:01:39,920 --> 00:01:43,280 Speaker 2: But a happy birthday, Miranda and b Yeah, I was 28 00:01:43,319 --> 00:01:44,840 Speaker 2: just thinking about it, so I was like, yeah, we 29 00:01:44,880 --> 00:01:47,880 Speaker 2: haven't talked about that yet. I bet there's a lot 30 00:01:47,920 --> 00:01:49,480 Speaker 2: of bylaws for us to discuss. 31 00:01:51,960 --> 00:01:54,800 Speaker 1: There certainly is a lot for us to discuss. I 32 00:01:54,840 --> 00:01:57,720 Speaker 1: have to say, that's funny you say that because my 33 00:01:58,720 --> 00:02:02,000 Speaker 1: failed plan was super producer Dylan. 34 00:02:02,320 --> 00:02:03,720 Speaker 3: Oh. 35 00:02:03,960 --> 00:02:08,600 Speaker 1: I had a birthday ish thing that happened near that 36 00:02:08,720 --> 00:02:13,160 Speaker 1: same restaurant, and I was planning on getting there early 37 00:02:13,480 --> 00:02:16,919 Speaker 1: so I could go and just get oh so and 38 00:02:16,960 --> 00:02:19,920 Speaker 1: then go to his party, and then it just completely 39 00:02:19,960 --> 00:02:20,440 Speaker 1: fell through. 40 00:02:20,639 --> 00:02:25,679 Speaker 2: Oh no, yeah, yeah, I was out sick over the 41 00:02:25,720 --> 00:02:29,239 Speaker 2: weekend y'all. If my voice sounds rough, that's why. But yes, 42 00:02:29,280 --> 00:02:30,639 Speaker 2: happy birthday to Dylan as well. 43 00:02:32,280 --> 00:02:36,480 Speaker 1: So many birthdays August and September. 44 00:02:37,200 --> 00:02:39,680 Speaker 3: Oh my god, it's just essentially our entire office. 45 00:02:39,919 --> 00:02:46,320 Speaker 1: So yeah, so happy birthday to all we were celebrating. 46 00:02:46,520 --> 00:02:52,120 Speaker 2: Yes, yeah, and his super producer Andrew's passed recently as well. Anyway, 47 00:02:52,320 --> 00:02:59,480 Speaker 2: heym it's delicious. Yeah yeah, and you can see our episodes, 48 00:03:00,200 --> 00:03:03,920 Speaker 2: I mean, not like extremely related, but other pork products 49 00:03:03,960 --> 00:03:09,440 Speaker 2: like Christmas ham tailor ham preshudo fraud. We haven't done 50 00:03:09,480 --> 00:03:13,920 Speaker 2: an episode on preshudo, but fraud surrounding pershudo. 51 00:03:14,280 --> 00:03:19,640 Speaker 1: Yes, oh yes, you know we're always looking into the frauds. 52 00:03:19,760 --> 00:03:21,880 Speaker 2: Oh yeah, we're gonna touch a little bit on that 53 00:03:21,960 --> 00:03:22,480 Speaker 2: in this one. 54 00:03:23,280 --> 00:03:26,480 Speaker 1: Yes we are, which I guess brings usteric question is 55 00:03:26,639 --> 00:03:29,240 Speaker 1: sure harmone ebitiko? 56 00:03:32,320 --> 00:03:34,000 Speaker 3: What is it? Well? 57 00:03:34,320 --> 00:03:37,840 Speaker 2: Hammon Eberico or Iberian ham is a type of pork 58 00:03:37,880 --> 00:03:41,280 Speaker 2: product made from the hind leg of specific types of 59 00:03:41,320 --> 00:03:45,440 Speaker 2: pigs that is then cured for a good while. The 60 00:03:45,520 --> 00:03:49,080 Speaker 2: pigs are mostly this type called Iberian pigs that are 61 00:03:49,120 --> 00:03:52,120 Speaker 2: just real good at developing fat throughout their muscles, and 62 00:03:52,480 --> 00:03:56,680 Speaker 2: traditionally they're allowed to graze on stuff like acorns that 63 00:03:56,800 --> 00:04:00,880 Speaker 2: wind up giving their meat and fat these really qualities. 64 00:04:01,880 --> 00:04:04,840 Speaker 2: The meat can be carved and packaged for sale, or 65 00:04:04,920 --> 00:04:07,640 Speaker 2: the hams can be sold whole like bone in to 66 00:04:08,000 --> 00:04:12,240 Speaker 2: restaurants or other food services that will carve them into order. 67 00:04:13,080 --> 00:04:18,560 Speaker 2: Iberian ham is served in these translucently thin slices. The 68 00:04:18,600 --> 00:04:22,800 Speaker 2: meat will be deep pink or red or purplish in color, 69 00:04:23,360 --> 00:04:27,320 Speaker 2: marbled with this creamy white to yellowed fat. The flavor 70 00:04:27,600 --> 00:04:32,440 Speaker 2: is sweet, a little floral, a little funky, savory, earthy, 71 00:04:32,680 --> 00:04:37,120 Speaker 2: nutty and salty, and that fat should just melt in 72 00:04:37,160 --> 00:04:40,640 Speaker 2: your mouth, leaving you with this kind of like chewy 73 00:04:40,720 --> 00:04:46,239 Speaker 2: to candy floss little nibble of meat. It's typically eaten 74 00:04:46,320 --> 00:04:48,920 Speaker 2: by itself as part of like a meat or a 75 00:04:48,960 --> 00:04:51,239 Speaker 2: meat and cheese kind of plate, maybe with other small 76 00:04:51,240 --> 00:04:54,080 Speaker 2: snacks like olives and crackers, you know, maybe with a 77 00:04:54,080 --> 00:04:54,880 Speaker 2: glass of wine. 78 00:04:55,520 --> 00:04:57,800 Speaker 3: And it's just so nice. 79 00:04:58,640 --> 00:05:02,800 Speaker 2: It's like it's like eating this like slippy little gem 80 00:05:02,960 --> 00:05:03,440 Speaker 2: of meat. 81 00:05:04,640 --> 00:05:11,200 Speaker 1: Yeah, that's good. It's a real explosion of flavors, not 82 00:05:11,240 --> 00:05:13,400 Speaker 1: necessarily what I want to say, but kind of it's 83 00:05:13,600 --> 00:05:14,640 Speaker 1: very concentrated. 84 00:05:15,000 --> 00:05:17,320 Speaker 2: Oh yeah, yeah, there's a lot going on for like 85 00:05:17,360 --> 00:05:18,719 Speaker 2: a small bite of food. 86 00:05:19,480 --> 00:05:21,359 Speaker 1: Yes, and it's wonderful. 87 00:05:21,440 --> 00:05:24,520 Speaker 2: M m yep. Yeah. The first time I had it, 88 00:05:24,520 --> 00:05:26,159 Speaker 2: it was really expensive and I was like, well that 89 00:05:26,279 --> 00:05:27,600 Speaker 2: was worth it? And I hate knowing this. 90 00:05:29,440 --> 00:05:31,320 Speaker 1: How am I going to move on from this knowledge? 91 00:05:34,080 --> 00:05:41,000 Speaker 2: It's like heckh okay. So Iberian pigs are descendants of 92 00:05:41,040 --> 00:05:45,640 Speaker 2: Mediterranean wild boar. Their skin and their usually sparse coat 93 00:05:45,720 --> 00:05:48,000 Speaker 2: tend to be dark in color, and they have dark 94 00:05:48,040 --> 00:05:51,400 Speaker 2: hooves as well, usually leading to their nickname pata negra 95 00:05:51,680 --> 00:05:56,240 Speaker 2: or blackfoot. Colors ranged from brownish black to kind of 96 00:05:56,240 --> 00:05:59,320 Speaker 2: reddish brown to spotted. They've got a sort of long 97 00:05:59,400 --> 00:06:01,839 Speaker 2: stout and legs. I mean, you know, like for a pig. 98 00:06:01,880 --> 00:06:03,640 Speaker 2: It's not like they're a giraffe or something like that, 99 00:06:03,720 --> 00:06:06,680 Speaker 2: but uh yeah, they and they do tend to have 100 00:06:06,760 --> 00:06:11,080 Speaker 2: a lot of intramuscular fat, which means that they are 101 00:06:11,320 --> 00:06:17,320 Speaker 2: a absolute units and be very tasty. They do tend 102 00:06:17,320 --> 00:06:20,839 Speaker 2: to have fewer and smaller litters than other breeds of pigs, 103 00:06:21,680 --> 00:06:23,800 Speaker 2: which just means that there are fewer of them out 104 00:06:23,800 --> 00:06:30,039 Speaker 2: there for Harmon Iberico, Iberian pigs are either purebread or 105 00:06:30,400 --> 00:06:34,320 Speaker 2: mixed breed I believe up to fifty percent with Dirac pigs, 106 00:06:34,560 --> 00:06:38,839 Speaker 2: which tend towards a similar fat growth pattern. DrAk are 107 00:06:38,960 --> 00:06:40,800 Speaker 2: a breed of white pigs and are one of the 108 00:06:40,800 --> 00:06:43,800 Speaker 2: types used to make Serrano ham, which is the other 109 00:06:44,160 --> 00:06:49,400 Speaker 2: major ham category in Spain. This is a mostly Spanish product. 110 00:06:49,440 --> 00:06:53,600 Speaker 2: It's it's Iberian like Iberian Peninsula, like span and Portugal. 111 00:06:53,680 --> 00:06:55,680 Speaker 2: If you couldn't tell from the name, that is in 112 00:06:55,680 --> 00:06:58,800 Speaker 2: fact where they are from, Yes, I guess I guess 113 00:06:58,839 --> 00:07:01,360 Speaker 2: you know, it's important to say that sometimes they. 114 00:07:01,279 --> 00:07:01,880 Speaker 3: Like to trickia. 115 00:07:03,040 --> 00:07:08,240 Speaker 1: That's true, that is true, but. 116 00:07:08,240 --> 00:07:12,360 Speaker 2: Okay, So in like west central and southern Spain and 117 00:07:12,400 --> 00:07:18,520 Speaker 2: parts of Portugal, there are these human influenced, partially forested 118 00:07:18,840 --> 00:07:24,480 Speaker 2: grassy farmlands called the hasis, and these areas were created 119 00:07:24,560 --> 00:07:29,920 Speaker 2: over time by human interaction with the land, including three elements, 120 00:07:30,200 --> 00:07:35,080 Speaker 2: growing crops, grazing low densities of animals, and maintaining like 121 00:07:35,280 --> 00:07:39,560 Speaker 2: orchards and forests of cork oaks and home oaks. Homes 122 00:07:39,680 --> 00:07:42,920 Speaker 2: being oaks that are used for their wood for building 123 00:07:42,960 --> 00:07:45,240 Speaker 2: all kinds of things, and also for like firewood and 124 00:07:45,320 --> 00:07:48,640 Speaker 2: charcoal and also for truffle growing. So fun times there. 125 00:07:49,160 --> 00:07:53,520 Speaker 2: So yeah, so you've got this like temperate, human maintained 126 00:07:53,840 --> 00:07:59,240 Speaker 2: savannah system essentially, and due to the different kinds of 127 00:07:59,280 --> 00:08:02,600 Speaker 2: oaks that have been growing in these for like hundreds 128 00:08:02,640 --> 00:08:07,560 Speaker 2: of years, like per tree in some cases, you've got 129 00:08:08,000 --> 00:08:12,120 Speaker 2: a low key carpet of acorns in these ecosystems. From 130 00:08:12,120 --> 00:08:17,280 Speaker 2: around mid autumn through early spring, like October through March 131 00:08:17,600 --> 00:08:24,680 Speaker 2: is generally the acorn season, and acorns, like the aforementioned olives, 132 00:08:24,960 --> 00:08:29,480 Speaker 2: are really high in olaic fatty acids, which is a 133 00:08:29,600 --> 00:08:33,880 Speaker 2: type of monounsaturated fat which is like good for you fat, 134 00:08:33,920 --> 00:08:37,520 Speaker 2: all right, And the content from those acorns, the fat 135 00:08:37,520 --> 00:08:39,720 Speaker 2: content from those acorns seems to be a really big 136 00:08:39,760 --> 00:08:42,480 Speaker 2: deal in how the pig's bodies wind up producing fat. 137 00:08:43,240 --> 00:08:46,080 Speaker 2: Like before slaughter, the pigs fat is sometimes analyzed for 138 00:08:46,280 --> 00:08:50,680 Speaker 2: olaic acid amounts, like because of how much alayic acid 139 00:08:50,880 --> 00:08:54,360 Speaker 2: the pigs get through acorns. The ham from the pigs 140 00:08:54,360 --> 00:08:57,880 Speaker 2: has higher levels of unsaturated fats than most other hams. 141 00:08:58,760 --> 00:09:01,480 Speaker 2: This will create a melt here fat in the finished 142 00:09:01,480 --> 00:09:05,520 Speaker 2: ham like it melts at a lower temperature. It also 143 00:09:05,559 --> 00:09:09,480 Speaker 2: requires that the ham be cured for longer than other 144 00:09:10,120 --> 00:09:15,440 Speaker 2: meteor types of ham. The other materials that the pigs 145 00:09:15,960 --> 00:09:22,280 Speaker 2: traditionally graze on in these microclimates, you know, grasses, wild herbs, mushrooms, roots, berries, bugs, 146 00:09:22,679 --> 00:09:25,720 Speaker 2: will also contribute to the flavor of the meat. And 147 00:09:25,760 --> 00:09:29,760 Speaker 2: the animals will graze on some ten plus kilos of 148 00:09:29,840 --> 00:09:34,559 Speaker 2: stuff every day during their fattening season. Ten kilos is 149 00:09:34,600 --> 00:09:40,120 Speaker 2: like a little over twenty pounds, all right, Yeah, yeah, 150 00:09:40,120 --> 00:09:44,480 Speaker 2: they're doing stuff. Also allowing the pigs to run around 151 00:09:44,559 --> 00:09:47,680 Speaker 2: free range in this like sort of hilly type of 152 00:09:47,800 --> 00:09:51,160 Speaker 2: environment lets them develop their musculature, which leads to higher 153 00:09:51,200 --> 00:09:55,440 Speaker 2: quality hams. At the end of the winter, when the 154 00:09:55,480 --> 00:09:57,960 Speaker 2: pigs are usually one and a half to two years 155 00:09:57,960 --> 00:10:00,640 Speaker 2: old and weigh about three hundred and sixty that's one 156 00:10:00,720 --> 00:10:03,959 Speaker 2: hundred and sixty kilos, they will be us slaughtered and butchered. 157 00:10:04,800 --> 00:10:07,199 Speaker 2: The word used in the industry is not slaughter. 158 00:10:07,600 --> 00:10:10,120 Speaker 3: It's sacrifice. 159 00:10:10,320 --> 00:10:10,719 Speaker 1: I love this. 160 00:10:13,160 --> 00:10:16,040 Speaker 2: Most of their meat does go to normal cuts that 161 00:10:16,080 --> 00:10:19,520 Speaker 2: are eaten fresh or you know, turned into other aged 162 00:10:19,559 --> 00:10:23,079 Speaker 2: products like sausages or something. But those hind legs are 163 00:10:23,080 --> 00:10:27,360 Speaker 2: separated and given a special curing treatment. The smaller front 164 00:10:27,400 --> 00:10:30,320 Speaker 2: shoulders can also be given the same treatment, though adjusted 165 00:10:30,360 --> 00:10:34,920 Speaker 2: for time at all steps because they're smaller. Yeah, so okay. 166 00:10:35,640 --> 00:10:36,080 Speaker 3: Curing. 167 00:10:36,600 --> 00:10:39,360 Speaker 2: Curing is a process applied to meat in order to 168 00:10:39,440 --> 00:10:42,120 Speaker 2: preserve them, you know, to make sure that like microorganisms 169 00:10:42,120 --> 00:10:45,560 Speaker 2: don't eat them now so that you can eat them later. 170 00:10:46,679 --> 00:10:52,040 Speaker 2: And in this case, you're accomplishing this mostly with just salt, temperature, 171 00:10:52,280 --> 00:10:58,040 Speaker 2: and humidity. Essentially, producers will raise the temperature while reducing 172 00:10:58,040 --> 00:11:04,599 Speaker 2: the humidity over at least two years. So okay, you 173 00:11:05,240 --> 00:11:11,320 Speaker 2: sacrifice a pig, you butcher out the ham. The hams 174 00:11:11,320 --> 00:11:14,600 Speaker 2: are skinned but left with the hoof on. They are 175 00:11:14,600 --> 00:11:17,680 Speaker 2: sorted by size and then mounded in salt for a 176 00:11:17,679 --> 00:11:20,920 Speaker 2: few days, about one day per kilo. They are then 177 00:11:21,000 --> 00:11:24,560 Speaker 2: rinsed off and hung under cold temperature control for a 178 00:11:24,600 --> 00:11:28,559 Speaker 2: few months. They're then often hung in open air storage 179 00:11:28,600 --> 00:11:31,199 Speaker 2: for a year or so, or sometimes dried to a 180 00:11:31,240 --> 00:11:36,720 Speaker 2: stable stage in kilns, depending on the exact practice. Finally, 181 00:11:36,760 --> 00:11:40,000 Speaker 2: they'll be allowed to mature in basement type environments for 182 00:11:40,040 --> 00:11:43,920 Speaker 2: another few years. During the process, the hams are periodically 183 00:11:44,000 --> 00:11:46,560 Speaker 2: rubbed down with pork fat or other oils to help 184 00:11:46,600 --> 00:11:53,160 Speaker 2: prevent insect activity. And yeah, cuuring takes a minimum of 185 00:11:53,240 --> 00:11:58,760 Speaker 2: six hundred days, and as the hams dry out, they'll 186 00:11:58,760 --> 00:12:02,280 Speaker 2: reduce in size by about a third to half. 187 00:12:03,760 --> 00:12:04,000 Speaker 1: Wow. 188 00:12:04,120 --> 00:12:07,000 Speaker 2: Yep, need to get the water out because water like 189 00:12:07,120 --> 00:12:10,920 Speaker 2: us is how microbes thrive. Gott to remind myself about 190 00:12:10,960 --> 00:12:19,360 Speaker 2: that second part. Indeed, speaking of microbes, not my own 191 00:12:19,520 --> 00:12:22,959 Speaker 2: water intake, There is a whole bunch of science about 192 00:12:22,960 --> 00:12:26,800 Speaker 2: how different flavors in the hams develop during curing as 193 00:12:26,840 --> 00:12:31,080 Speaker 2: a result of enzyme action and proteins breaking down and 194 00:12:31,600 --> 00:12:39,720 Speaker 2: wild microbes, bacteria, and yeast food. Some of the farms 195 00:12:39,760 --> 00:12:42,520 Speaker 2: where these are produced are like super low tech, Like 196 00:12:42,880 --> 00:12:46,360 Speaker 2: you might control the humidity and the temperature by opening 197 00:12:46,400 --> 00:12:50,960 Speaker 2: more windows or spreading a clean wash of water over 198 00:12:50,960 --> 00:12:55,120 Speaker 2: the floors. Inspections to see how the curing is going 199 00:12:55,559 --> 00:12:59,560 Speaker 2: can be conducted by sniff tests. I mean, I mean 200 00:12:59,640 --> 00:13:04,280 Speaker 2: highly trained and individualized product sniff tests. But but yeah, 201 00:13:04,400 --> 00:13:07,319 Speaker 2: like like workers will take a sort of core sample 202 00:13:07,440 --> 00:13:09,640 Speaker 2: of the meat down to the bone to see what's 203 00:13:09,679 --> 00:13:12,720 Speaker 2: going on and smell what's going on inside of the hams. 204 00:13:14,120 --> 00:13:16,600 Speaker 2: Some workers are like, oh yeah, no, I mean like, like, yes, 205 00:13:16,640 --> 00:13:19,880 Speaker 2: I'm an expert in this, but in the room next door, 206 00:13:20,200 --> 00:13:22,480 Speaker 2: that's not me. That's a whole other guy. That's not 207 00:13:23,080 --> 00:13:24,839 Speaker 2: that's not my hand, this is my ham. I don't 208 00:13:24,880 --> 00:13:26,080 Speaker 2: know what's going to understand this. 209 00:13:26,559 --> 00:13:33,560 Speaker 1: Yeah, at him, out of my jurisdiction, not my expertise. 210 00:13:33,760 --> 00:13:37,720 Speaker 3: No, no, though, uh. 211 00:13:37,920 --> 00:13:42,600 Speaker 2: Scientific research has in fact shown that curing time does 212 00:13:42,760 --> 00:13:46,280 Speaker 2: affect the final flavor of the hams, and over one 213 00:13:46,360 --> 00:13:51,920 Speaker 2: hundred and seventy volatile compounds, volatile compounds being like smelly smells, 214 00:13:52,480 --> 00:13:59,240 Speaker 2: have been identified. And I'm on iberiko, wow, yeah, so 215 00:13:59,280 --> 00:14:01,600 Speaker 2: when you said yeah. 216 00:14:02,040 --> 00:14:04,920 Speaker 1: Oh yeah, we've got to go get some and now 217 00:14:04,920 --> 00:14:07,840 Speaker 1: that I have this knowledge, I really want to take 218 00:14:07,880 --> 00:14:08,360 Speaker 1: my time. 219 00:14:08,520 --> 00:14:11,360 Speaker 2: Ooh yeah, yeah, this might take a lot of sampling. 220 00:14:11,400 --> 00:14:16,240 Speaker 3: Okay, yes, all right. 221 00:14:16,720 --> 00:14:21,120 Speaker 2: There are a couple different systems of regulations for harmono burrico. 222 00:14:22,240 --> 00:14:26,000 Speaker 2: Relatively recently, Spain introduced to this color coded system that 223 00:14:26,520 --> 00:14:29,680 Speaker 2: ostensibly makes it easier for consumers to understand, like at 224 00:14:29,720 --> 00:14:34,400 Speaker 2: a glance, what type of product they're looking at. And okay, 225 00:14:34,880 --> 00:14:39,920 Speaker 2: the best Hamonoberico is considered to be from purebred Iberian 226 00:14:39,960 --> 00:14:43,760 Speaker 2: pigs that have free range access to a high acorn diet, 227 00:14:44,200 --> 00:14:47,400 Speaker 2: as I was kind of talking about above. So at 228 00:14:47,400 --> 00:14:50,480 Speaker 2: the top you have black label, which indicates one hundred 229 00:14:50,480 --> 00:14:56,680 Speaker 2: percent Iberian ham debota beiota, meaning acorns. Next you've got 230 00:14:56,720 --> 00:14:59,800 Speaker 2: red label, which indicates the ham is from Iberian pigs 231 00:14:59,800 --> 00:15:03,240 Speaker 2: that are mixed with derok but still raised free range 232 00:15:03,600 --> 00:15:06,840 Speaker 2: on acorns. And on the red label the percentage of 233 00:15:06,840 --> 00:15:11,040 Speaker 2: Iberian heritage will be listed. Then you've got green label, 234 00:15:11,080 --> 00:15:15,880 Speaker 2: which indicates disabled de Campo hams. These come from pigs 235 00:15:15,880 --> 00:15:19,080 Speaker 2: that are fed through a combination of natural grazing and 236 00:15:19,360 --> 00:15:23,840 Speaker 2: grain based fodder. And finally you've got white label, which 237 00:15:23,880 --> 00:15:27,360 Speaker 2: indicates disabled hams which are kept in enclosures and given 238 00:15:27,440 --> 00:15:31,120 Speaker 2: only fodder. Both white and green label hams will come 239 00:15:31,160 --> 00:15:37,840 Speaker 2: from pigs with at least fifty percent Iberian heritage. There 240 00:15:37,880 --> 00:15:41,800 Speaker 2: are all kinds of qualifiers about what a farm needs 241 00:15:41,840 --> 00:15:45,600 Speaker 2: to do to achieve these labels, from the amount of 242 00:15:45,680 --> 00:15:49,880 Speaker 2: land that you need per pig to how many days 243 00:15:49,920 --> 00:15:53,600 Speaker 2: per year minimum the pigs have to be allowed free range, 244 00:15:54,240 --> 00:15:58,000 Speaker 2: to how much weight they have to gain before they're 245 00:15:58,040 --> 00:16:02,920 Speaker 2: ready for sacrifice. There's a minimum leg weight and a 246 00:16:02,960 --> 00:16:03,960 Speaker 2: minimum length. 247 00:16:03,760 --> 00:16:04,680 Speaker 3: Of curing time. 248 00:16:06,600 --> 00:16:07,240 Speaker 1: It's a whole thing. 249 00:16:07,440 --> 00:16:08,320 Speaker 3: It's a whole thing. 250 00:16:10,000 --> 00:16:15,480 Speaker 2: Then there are also five European Union Protected designations of 251 00:16:15,520 --> 00:16:19,720 Speaker 2: origin for Hammoniberico. There are four from different regions of 252 00:16:19,760 --> 00:16:22,600 Speaker 2: Spain and one from Portugal, all of which have their 253 00:16:22,640 --> 00:16:28,440 Speaker 2: own regulations. For example, I think it's certainly the four 254 00:16:28,520 --> 00:16:31,320 Speaker 2: from Spain and I think the one from Portugal all 255 00:16:31,320 --> 00:16:34,960 Speaker 2: require the pigs to be at least seventy five percent 256 00:16:35,040 --> 00:16:38,800 Speaker 2: Iberian heritage if they're going to get the PDO, And 257 00:16:38,880 --> 00:16:42,880 Speaker 2: apparently the PDO for one of them from Extravadora is 258 00:16:43,040 --> 00:16:46,960 Speaker 2: the most rigorous pedio certification program in all of Spain. 259 00:16:48,360 --> 00:16:50,200 Speaker 1: Yep, yep. 260 00:16:52,320 --> 00:16:54,960 Speaker 2: This product is such a big deal that like whole 261 00:16:55,040 --> 00:16:58,120 Speaker 2: hands are often purchased in advance while they are still curing, 262 00:16:58,560 --> 00:17:00,880 Speaker 2: like a couple years before, or they're even going to 263 00:17:00,920 --> 00:17:06,640 Speaker 2: be ready. And the carving itself is a whole thing, 264 00:17:08,640 --> 00:17:12,920 Speaker 2: as perhaps you can imagine getting those like paper thin 265 00:17:13,080 --> 00:17:16,919 Speaker 2: slices like to the correct bite sized and off the 266 00:17:16,960 --> 00:17:19,679 Speaker 2: bone in a way that will facilitate the carving of 267 00:17:19,720 --> 00:17:22,719 Speaker 2: the remainder of the leg. It's both the science and 268 00:17:22,760 --> 00:17:28,639 Speaker 2: an art. And like connoisseurs say that they appreciate different 269 00:17:28,680 --> 00:17:31,720 Speaker 2: cuts from different parts of the leg, like the buttery, 270 00:17:31,800 --> 00:17:35,760 Speaker 2: more melting cuts near the fatty hip versus the sweet, nutty, 271 00:17:35,840 --> 00:17:37,720 Speaker 2: chewy cuts from the more lean hoof. 272 00:17:39,480 --> 00:17:44,960 Speaker 1: I don't know, I don't know. I have such a 273 00:17:45,000 --> 00:17:47,520 Speaker 1: craving right now. We have to rectify this, Lauren, we 274 00:17:47,600 --> 00:17:53,280 Speaker 1: do have to. Ah, oh my goodness. Well what about 275 00:17:53,320 --> 00:17:53,960 Speaker 1: the nutrition. 276 00:17:55,160 --> 00:18:01,280 Speaker 2: Okay, this this product has a lot of proto and fats, 277 00:18:01,880 --> 00:18:05,040 Speaker 2: more of which again are healthy fats than is usual 278 00:18:05,119 --> 00:18:08,320 Speaker 2: for meat, plus a lot of micronutrients. I mean, you know, 279 00:18:08,960 --> 00:18:11,760 Speaker 2: watch your portion sizes. It's kind of expensive, so you're 280 00:18:11,760 --> 00:18:15,600 Speaker 2: probably watching your portion sizes anyway. Also, like if salts 281 00:18:15,720 --> 00:18:19,439 Speaker 2: and fats are treats for you, treats are nice. Also, 282 00:18:19,800 --> 00:18:24,960 Speaker 2: I mean, like, y'all, it's salt cured fatty pork. I 283 00:18:24,960 --> 00:18:28,280 Speaker 2: if a website, and I ran into this, if a 284 00:18:28,320 --> 00:18:31,840 Speaker 2: website is telling you that that Harmona Berrico is a 285 00:18:31,880 --> 00:18:35,920 Speaker 2: health food, it's selling you something. In this case, it's 286 00:18:35,920 --> 00:18:43,080 Speaker 2: selling you salt cured fatty pork. Yes, indeed, which is again, 287 00:18:43,119 --> 00:18:44,199 Speaker 2: treats are nice, it's tasty. 288 00:18:44,320 --> 00:18:45,919 Speaker 3: Yeah, but all this I don't know. 289 00:18:46,040 --> 00:18:49,239 Speaker 2: Like I apparently, ways to get me riled include like 290 00:18:49,359 --> 00:18:55,600 Speaker 2: really waxing on about how healthy this particular salt cured 291 00:18:55,640 --> 00:18:56,520 Speaker 2: fatty pork is. 292 00:19:00,640 --> 00:19:06,360 Speaker 1: Yeah, yeah, wow, we do have some numbers for you. 293 00:19:06,480 --> 00:19:07,239 Speaker 3: Oh my heck, we do. 294 00:19:07,400 --> 00:19:14,280 Speaker 2: Okay, all right, So there are currently less than two 295 00:19:14,359 --> 00:19:18,840 Speaker 2: million Iberian pigs in the world. That's the approximate size 296 00:19:19,200 --> 00:19:25,399 Speaker 2: of the population right now. And ham in general is 297 00:19:25,440 --> 00:19:28,800 Speaker 2: a big deal in Spain. It is the biggest segment 298 00:19:28,840 --> 00:19:31,720 Speaker 2: of their meat processing market. It's worth some one point 299 00:19:31,840 --> 00:19:35,320 Speaker 2: nine billion euros a year. About a fifth of the 300 00:19:35,400 --> 00:19:39,720 Speaker 2: ham produced there is Iberian, but it's so expensive that 301 00:19:39,760 --> 00:19:46,560 Speaker 2: it makes up about a third of that value. Only 302 00:19:46,680 --> 00:19:50,359 Speaker 2: around five percent of Iberian ham produced is that black 303 00:19:50,440 --> 00:19:55,280 Speaker 2: label purebread, free range stuff. Around eighty percent is white label, 304 00:19:55,320 --> 00:20:00,960 Speaker 2: which is the grain fed raised in enclosure stuff. We've 305 00:20:01,000 --> 00:20:03,320 Speaker 2: got a lot of world records for you. 306 00:20:04,560 --> 00:20:08,480 Speaker 1: I'm so excited, all right. 307 00:20:09,359 --> 00:20:12,760 Speaker 2: The Guinness record for the most expensive leg of ham 308 00:20:12,800 --> 00:20:17,719 Speaker 2: commercially available right now as far as I know, is 309 00:20:17,840 --> 00:20:21,560 Speaker 2: for legs of Hamona Birco wi Yota from this Japanese 310 00:20:21,640 --> 00:20:26,680 Speaker 2: company that as of twenty twenty, we're going for over 311 00:20:26,800 --> 00:20:34,919 Speaker 2: thirteen thousand dollars a ham. Oh lord, I I'm not 312 00:20:34,960 --> 00:20:37,600 Speaker 2: sure if I've ever bought a car. 313 00:20:39,119 --> 00:20:49,480 Speaker 1: That was more expensive. Act whoa rich people with their taste, 314 00:20:49,520 --> 00:20:49,760 Speaker 1: you know. 315 00:20:50,280 --> 00:20:52,080 Speaker 3: Yeah. Yeah. 316 00:20:52,240 --> 00:20:55,639 Speaker 2: Also, like, I'm pretty sure that this this record category 317 00:20:55,920 --> 00:21:02,320 Speaker 2: is an absolute arms race of Amona Berco de biota producers. 318 00:21:03,640 --> 00:21:08,760 Speaker 2: Oh dear, Oh okay. There's also a Guinness record for 319 00:21:08,840 --> 00:21:11,359 Speaker 2: the longest meat carving marathon. 320 00:21:14,720 --> 00:21:14,960 Speaker 1: Yes. 321 00:21:15,800 --> 00:21:20,359 Speaker 2: The current record was achieved in twenty fifteen by this 322 00:21:20,520 --> 00:21:25,840 Speaker 2: younger Spanish dude who worked carving Carmona Berrico for seventy 323 00:21:25,880 --> 00:21:32,800 Speaker 2: two hours, thirteen minutes and eight seconds. His nickname is 324 00:21:32,880 --> 00:21:34,080 Speaker 2: Artista del Hamon. 325 00:21:38,920 --> 00:21:42,879 Speaker 1: I mean, wow, I'm taken aback. That's impressive. 326 00:21:43,119 --> 00:21:45,000 Speaker 2: Yeah, yeah, seventy two hours. 327 00:21:45,960 --> 00:21:48,720 Speaker 1: Yeah. 328 00:21:48,760 --> 00:21:53,439 Speaker 2: The record for fastest carver was achieved in twenty twenty 329 00:21:53,480 --> 00:21:57,800 Speaker 2: three by a whole different guy who carved off two thousand, 330 00:21:57,960 --> 00:22:01,480 Speaker 2: four hundred and ninety seven slice of common in an hour. 331 00:22:03,040 --> 00:22:06,840 Speaker 2: That is forty one slices a minute, or one slice 332 00:22:06,880 --> 00:22:12,800 Speaker 2: every zero point seven seconds. The slices had to each 333 00:22:12,960 --> 00:22:16,879 Speaker 2: be four to six centimeters long and like half a 334 00:22:16,920 --> 00:22:22,280 Speaker 2: millimeter to one millimeter thick. Also impressive, you know, yeah, 335 00:22:22,400 --> 00:22:26,800 Speaker 2: very impressive. I I would injure myself mightily. 336 00:22:28,280 --> 00:22:30,959 Speaker 1: Oh I would give up very quickly. 337 00:22:31,119 --> 00:22:31,879 Speaker 3: Oh yeah, no. 338 00:22:33,680 --> 00:22:33,800 Speaker 1: Uh. 339 00:22:34,760 --> 00:22:37,879 Speaker 2: There's also a record for the largest number of carvers 340 00:22:37,920 --> 00:22:43,040 Speaker 2: simultaneously working on Hamona Berrico under one roof. The roof 341 00:22:43,080 --> 00:22:45,560 Speaker 2: in question seems to have been a tent in Spain. 342 00:22:45,640 --> 00:22:49,240 Speaker 2: In twenty fourteen, one hundred and sixty one carvers showed up. 343 00:22:49,600 --> 00:22:52,359 Speaker 2: Two hundred had registered, but apparently the weather was bad 344 00:22:52,440 --> 00:22:58,240 Speaker 2: that day. The resulting plate of ham was these like 345 00:22:58,320 --> 00:23:01,719 Speaker 2: tables situated around a waterfowl. It was forty seven square 346 00:23:01,760 --> 00:23:07,440 Speaker 2: meters and that's just about five hundred square feet, which 347 00:23:07,520 --> 00:23:10,640 Speaker 2: is just about like the size of most apartments I've rented. 348 00:23:17,760 --> 00:23:19,920 Speaker 3: This all happened down. 349 00:23:19,760 --> 00:23:24,520 Speaker 2: In like southern Spain, in a place called Banaraba, which 350 00:23:25,040 --> 00:23:27,720 Speaker 2: I hope I'm saying that right. I'm sorry. Which the 351 00:23:27,840 --> 00:23:29,960 Speaker 2: article that I was reading about the whole thing described 352 00:23:30,000 --> 00:23:31,200 Speaker 2: as a hamlet. 353 00:23:32,480 --> 00:23:39,080 Speaker 1: Oh, yes, that's off. That's off, all right, I see you. 354 00:23:42,920 --> 00:23:48,400 Speaker 2: However, that was not the largest plate of Hamona Birco 355 00:23:48,800 --> 00:23:52,399 Speaker 2: on record. That was achieved in twenty twenty four in 356 00:23:52,480 --> 00:23:56,120 Speaker 2: the city of Wilva, Spain, with a display of six 357 00:23:56,200 --> 00:23:59,639 Speaker 2: hundred kilos of ham on a two hundred square meter plate. 358 00:24:01,320 --> 00:24:04,800 Speaker 2: That's like one three hundred pounds and over two thousand 359 00:24:04,880 --> 00:24:15,600 Speaker 2: square feet. There were eighty carvers working at that one. Yep, yep, 360 00:24:18,480 --> 00:24:21,520 Speaker 2: moving on, we have ham crime. 361 00:24:23,440 --> 00:24:24,440 Speaker 1: Okay, okay. 362 00:24:25,040 --> 00:24:29,640 Speaker 2: The largest Iberian ham heist in history was carried out 363 00:24:29,680 --> 00:24:33,600 Speaker 2: in twenty eighteen. This organized crime ring made off with 364 00:24:33,640 --> 00:24:37,200 Speaker 2: some five thousand legs of ham valued at over five 365 00:24:37,280 --> 00:24:42,480 Speaker 2: hundred thousand euros. An investigation did result in several arrests 366 00:24:42,520 --> 00:24:52,680 Speaker 2: and a partial recovery of the loot. Oh my, there 367 00:24:52,760 --> 00:24:59,320 Speaker 2: is a Harmona Barrico Museum in Monasterio and several monuments 368 00:24:59,359 --> 00:25:06,960 Speaker 2: tow on around Spain, including this like large steel sort 369 00:25:07,000 --> 00:25:11,840 Speaker 2: of polyhedral like kind of PS one graphics ham that's 370 00:25:11,880 --> 00:25:12,440 Speaker 2: in this town. 371 00:25:12,520 --> 00:25:13,919 Speaker 3: Roundabout somewhere. 372 00:25:14,560 --> 00:25:19,600 Speaker 2: And then there's also this big steel globe made of 373 00:25:19,640 --> 00:25:23,560 Speaker 2: hams that's lit from the inside. 374 00:25:25,800 --> 00:25:27,119 Speaker 1: Oh, I'm gonna have to look that up. 375 00:25:27,280 --> 00:25:29,040 Speaker 3: It's beautiful. It's beautiful. 376 00:25:29,080 --> 00:25:31,560 Speaker 2: Like the surface of the globe is made of these 377 00:25:31,640 --> 00:25:33,760 Speaker 2: like flat hams. 378 00:25:34,840 --> 00:25:40,639 Speaker 1: Okay, it's lovely. I'm very excited too. Yeah, compared to 379 00:25:40,680 --> 00:25:44,200 Speaker 1: what my imagination is co to what the reality is, 380 00:25:44,560 --> 00:25:45,680 Speaker 1: I'm very excited. 381 00:25:48,119 --> 00:25:51,280 Speaker 2: H The thing that I'm excited about is that there 382 00:25:51,320 --> 00:25:57,760 Speaker 2: are several festivals for ham in in places around Spain. 383 00:25:58,960 --> 00:26:02,000 Speaker 2: One in out of sea outside of Seville that's held 384 00:26:02,040 --> 00:26:07,640 Speaker 2: every October has a carving contest where competitors have two 385 00:26:07,720 --> 00:26:13,840 Speaker 2: hours and fifteen minutes to create slices of an appropriate size, 386 00:26:13,880 --> 00:26:17,040 Speaker 2: you know, length and thinness and display them as prettily 387 00:26:17,040 --> 00:26:23,440 Speaker 2: as possible on a plate, and without the carvers weighing them. 388 00:26:23,960 --> 00:26:26,200 Speaker 2: They have to have the total ham on the plate 389 00:26:26,280 --> 00:26:28,760 Speaker 2: come out to as close to one hundred grams as possible. 390 00:26:29,840 --> 00:26:32,119 Speaker 1: Oh my, okay, so you've got to have like a 391 00:26:32,200 --> 00:26:35,399 Speaker 1: knowledge of this is so much as hamdways, Yeah exactly, 392 00:26:35,480 --> 00:26:36,359 Speaker 1: I know what I'm doing. 393 00:26:36,560 --> 00:26:41,040 Speaker 2: Yeah, exactly exactly. And I was reading one account from 394 00:26:41,119 --> 00:26:43,679 Speaker 2: twenty eighteen about this event, and one dude hit one 395 00:26:43,760 --> 00:26:44,840 Speaker 2: hundred grams precisely. 396 00:26:45,680 --> 00:26:50,480 Speaker 1: Oh wow, I know that one dude isn't listening, but 397 00:26:50,520 --> 00:26:53,840 Speaker 1: if you were, that was a true gasp of being impressed. 398 00:26:57,440 --> 00:27:01,960 Speaker 2: Oh yeah, I mean generally these events have, you know, 399 00:27:02,080 --> 00:27:04,240 Speaker 2: like a lot of ham and like music and dance 400 00:27:04,240 --> 00:27:07,600 Speaker 2: and the whole festival thing. But yeah, that that particular 401 00:27:07,680 --> 00:27:10,840 Speaker 2: carving contest I could not resist talking about. 402 00:27:12,160 --> 00:27:20,119 Speaker 1: Well, as always, listeners, if you have been to participated, yes, please. 403 00:27:19,840 --> 00:27:22,560 Speaker 2: Do we have any ham carvers out there? 404 00:27:23,680 --> 00:27:25,879 Speaker 1: Please? We need you. 405 00:27:26,440 --> 00:27:29,440 Speaker 3: Oh we do, we do. Huh. 406 00:27:29,640 --> 00:27:35,320 Speaker 2: But but there is a wild history about how we 407 00:27:35,400 --> 00:27:39,320 Speaker 2: got to hear, Yes, there is, and we are going 408 00:27:39,359 --> 00:27:41,120 Speaker 2: to get into that history as soon as we get 409 00:27:41,119 --> 00:27:43,200 Speaker 2: back from a quick break for a word from our sponsors, 410 00:27:52,640 --> 00:27:53,160 Speaker 2: and we're back. 411 00:27:53,200 --> 00:27:57,199 Speaker 1: Thank you sponsor, Yes, thank you. Okay, So this is 412 00:27:57,240 --> 00:28:01,160 Speaker 1: another one that was a bit complicated. But let's start 413 00:28:01,200 --> 00:28:04,480 Speaker 1: by doing a very brief overview of the history of 414 00:28:04,480 --> 00:28:07,600 Speaker 1: some of the key elements of Hemone Aberko in Spain. 415 00:28:08,600 --> 00:28:12,160 Speaker 1: All right, So pig bones were found in Europe seven 416 00:28:12,280 --> 00:28:16,840 Speaker 1: hundred thousand years ago. Iberian pigs are descended from wild 417 00:28:16,840 --> 00:28:20,159 Speaker 1: boars that were bred with domesticated pigs sometime during the 418 00:28:20,280 --> 00:28:25,119 Speaker 1: ninth century BCE. They were transported by the ancient Phoenicians 419 00:28:25,160 --> 00:28:28,080 Speaker 1: to the Mediterranean and are believed to be the result 420 00:28:28,119 --> 00:28:32,960 Speaker 1: of centuries of selection and domestication. These pigs could be 421 00:28:33,080 --> 00:28:37,400 Speaker 1: quite large and often developed healthy fat deposits between their muscles. 422 00:28:38,280 --> 00:28:44,880 Speaker 1: The acorns that they ate also imparted a desired flavor. Meanwhile, 423 00:28:45,120 --> 00:28:48,479 Speaker 1: evidence suggests that acorns have existed in Iberia for thousands 424 00:28:48,520 --> 00:28:50,120 Speaker 1: of years. And we need to come back and do 425 00:28:50,160 --> 00:28:54,800 Speaker 1: an episode on acorns because that almost I almost got 426 00:28:54,840 --> 00:28:56,080 Speaker 1: lost into that rabbit hole. 427 00:28:56,400 --> 00:29:00,680 Speaker 2: Yeah, there's a lot of different types and it's complicated, 428 00:29:00,800 --> 00:29:05,080 Speaker 2: but absolutely yes, sure, yes, yes. 429 00:29:05,840 --> 00:29:09,880 Speaker 1: The dijesas that you mentioned earlier Lauren, which were human 430 00:29:09,960 --> 00:29:14,120 Speaker 1: made pastures typically sporting three types of acorn dropping oak trees, 431 00:29:14,640 --> 00:29:17,920 Speaker 1: have existed in the Mediterranean four centuries, perhaps even longer 432 00:29:17,960 --> 00:29:21,800 Speaker 1: than that. Historians speculate that humans in the area specifically 433 00:29:21,840 --> 00:29:27,160 Speaker 1: created these environments to raise livestock like pigs. They produced 434 00:29:27,400 --> 00:29:32,680 Speaker 1: abundant numbers of acorns, which the pigs loved. Are pal 435 00:29:33,560 --> 00:29:36,479 Speaker 1: plenty of the elder still, we haven't talked about him 436 00:29:36,520 --> 00:29:40,440 Speaker 1: so long, And like it said, plenty or Pliny, you 437 00:29:40,520 --> 00:29:43,920 Speaker 1: know who I'm talking about. Yeah, Yeah, He wrote about 438 00:29:44,000 --> 00:29:48,240 Speaker 1: pigs from the Iberian Peninsula in the seventies CE. He 439 00:29:48,400 --> 00:29:52,760 Speaker 1: was very like, they're really good. This is a good 440 00:29:52,800 --> 00:29:55,959 Speaker 1: breed of pigs, and just a reminder, people have been 441 00:29:56,000 --> 00:29:58,120 Speaker 1: salting and curing meat for quite a long time, so 442 00:29:58,200 --> 00:30:03,840 Speaker 1: that's not you. When North African Muslims conquered the Iberian 443 00:30:03,880 --> 00:30:07,000 Speaker 1: Peninsula and the seven hundred CE, they forbade the consumption 444 00:30:07,040 --> 00:30:10,400 Speaker 1: of pork and eating it was viewed as a rebellious act. 445 00:30:11,240 --> 00:30:13,880 Speaker 1: When they were forced out of power in the fourteen hundreds, 446 00:30:14,000 --> 00:30:18,040 Speaker 1: ham briefly came back as a symbol of pride. Spanish 447 00:30:18,120 --> 00:30:22,280 Speaker 1: colonizers introduced Iberian pigs to the Americas and also used 448 00:30:22,280 --> 00:30:26,800 Speaker 1: them as a food source on the journey. However, in 449 00:30:26,880 --> 00:30:30,640 Speaker 1: the late fourteen hundreds and early fifteen hundreds, Spanish authorities 450 00:30:30,680 --> 00:30:34,640 Speaker 1: issued decrees, first to Jewish people and then to Muslims 451 00:30:34,920 --> 00:30:39,120 Speaker 1: that they either had to leave Spain, convert to Catholicism, 452 00:30:39,520 --> 00:30:43,600 Speaker 1: or be tortured and may be killed. Since both religions 453 00:30:43,640 --> 00:30:47,440 Speaker 1: had some stipulations around not eating pork, selling pork became 454 00:30:47,640 --> 00:30:50,600 Speaker 1: somewhat of a symbol of Catholicism, or at the very 455 00:30:50,680 --> 00:30:54,880 Speaker 1: least not being Jewish or Muslim, so the ban on 456 00:30:55,480 --> 00:31:00,400 Speaker 1: Judaism was annulled in Spain by the eighteen sixty nine institution. 457 00:31:02,600 --> 00:31:05,160 Speaker 1: We've discussed before on this show how the slaughter of 458 00:31:05,160 --> 00:31:08,520 Speaker 1: pigs was often something of cultural significance, especially when it 459 00:31:08,560 --> 00:31:12,600 Speaker 1: came to hard winter months on the horizon. Pigs would 460 00:31:12,600 --> 00:31:15,800 Speaker 1: be slaughtered and preserved as sustenance through the harsh times 461 00:31:15,800 --> 00:31:20,040 Speaker 1: and eaten in spring celebrations. In Spain, slaughtering the pig 462 00:31:20,080 --> 00:31:22,840 Speaker 1: was sometimes a family affair, and with all the pig 463 00:31:23,000 --> 00:31:26,920 Speaker 1: being used, including preserving the legs by curing with a 464 00:31:26,960 --> 00:31:32,280 Speaker 1: lot of salt and hanging and aging them. Skipping way ahead, 465 00:31:32,760 --> 00:31:37,680 Speaker 1: in the nineteen sixties, disease significantly reduced the Iberian pig population. 466 00:31:38,480 --> 00:31:41,960 Speaker 1: Over time, producers were able to reduce CIS trend, but 467 00:31:42,000 --> 00:31:43,640 Speaker 1: it was a real concern for a minute. 468 00:31:44,200 --> 00:31:49,000 Speaker 2: Yeah. Starting in the nineteen eighties, those pdos four different 469 00:31:49,080 --> 00:31:51,840 Speaker 2: regions of Hamana Bariko started getting established. 470 00:31:53,040 --> 00:31:55,400 Speaker 3: The first was for Guijuelo. 471 00:31:55,200 --> 00:31:58,960 Speaker 2: In nineteen eighty four, followed by Extramadora in nineteen ninety, 472 00:31:59,360 --> 00:32:03,720 Speaker 2: Hululgo in ninety eight and Los Pedrotes in two thousand 473 00:32:03,720 --> 00:32:04,080 Speaker 2: and six. 474 00:32:05,800 --> 00:32:09,640 Speaker 1: Harmone Eberico was first approved for import into the US 475 00:32:09,720 --> 00:32:10,960 Speaker 1: in two thousand and five. 476 00:32:11,680 --> 00:32:17,720 Speaker 2: Yeah, basically, Spain didn't have a USDA certified slaughterhouse until then. 477 00:32:18,920 --> 00:32:20,480 Speaker 2: Even for a couple of years after that, there was 478 00:32:20,520 --> 00:32:23,960 Speaker 2: some red tape and like misfiled paperwork apparently, so it 479 00:32:24,080 --> 00:32:26,040 Speaker 2: took a while for the product to really get here. 480 00:32:27,400 --> 00:32:30,560 Speaker 1: Yes, and then during the two thousand and eight recession, 481 00:32:30,800 --> 00:32:34,520 Speaker 1: Amon Aberco took a huge hit and some suppliers sent 482 00:32:34,640 --> 00:32:38,160 Speaker 1: Iberian pigs outside of Spain for the first time. They 483 00:32:38,160 --> 00:32:40,840 Speaker 1: were depending on the farmers they shipped the pigs to 484 00:32:41,040 --> 00:32:44,080 Speaker 1: in the United States to maintain the level of quality 485 00:32:44,120 --> 00:32:48,360 Speaker 1: in a different environment with different humidity, different elevation, and 486 00:32:48,520 --> 00:32:52,640 Speaker 1: with peanuts as opposed to acorns. At the time, they 487 00:32:52,680 --> 00:32:55,840 Speaker 1: were hopeful about Americans getting a taste for this ham 488 00:32:56,200 --> 00:33:00,480 Speaker 1: because the US largely hadn't tried Harmone Aberico due to 489 00:33:00,640 --> 00:33:05,680 Speaker 1: those slaughterhouse regulations. So far, from what I've read, it's 490 00:33:05,760 --> 00:33:12,040 Speaker 1: largely worked out. Oh yeah, yep. In order to maintain 491 00:33:12,080 --> 00:33:15,240 Speaker 1: a transparent level of quality, the Spanish Ministry of Agriculture 492 00:33:15,240 --> 00:33:18,160 Speaker 1: and Fishing came up with some new rules around Himone 493 00:33:18,200 --> 00:33:21,920 Speaker 1: Aberko in twenty fourteen. They largely revolved around the type 494 00:33:21,960 --> 00:33:24,760 Speaker 1: of pigs and their diet and grazing habits. 495 00:33:25,320 --> 00:33:29,480 Speaker 2: Yeah, that's that whole color coding system. That's when that debuted. Yes, 496 00:33:30,480 --> 00:33:32,400 Speaker 2: ooof and then hmmm. 497 00:33:32,800 --> 00:33:36,640 Speaker 1: Oh no. And at twenty nineteen, then Prime Minister of 498 00:33:36,680 --> 00:33:42,120 Speaker 1: Spain Pedro Sanchez created quite the scandal after bespeaking at 499 00:33:42,160 --> 00:33:45,600 Speaker 1: a livestock fair where he mixed up harmon Aberco with 500 00:33:45,680 --> 00:33:49,479 Speaker 1: harmone Serrano. It was made worse by the fact that 501 00:33:49,560 --> 00:33:52,840 Speaker 1: he said this at a century's old fair that is 502 00:33:52,880 --> 00:33:58,600 Speaker 1: considered the heart of harmone Aberico. Some pork producers allegedly 503 00:33:58,720 --> 00:34:02,720 Speaker 1: sent people to edge kate Sanchez on various types of 504 00:34:02,760 --> 00:34:08,600 Speaker 1: pork and their origins after this misstep. You know, I 505 00:34:08,640 --> 00:34:10,960 Speaker 1: get it, you get tired as politician. I understand. 506 00:34:11,120 --> 00:34:19,600 Speaker 2: Sure, it's probably just misspeaking, but yeah, it's the. 507 00:34:17,760 --> 00:34:25,280 Speaker 1: People or like nope, nope, no, nope, speaking of no, nope. 508 00:34:25,800 --> 00:34:29,839 Speaker 1: Farming development and climate change have impacted the dejesas and 509 00:34:30,120 --> 00:34:34,600 Speaker 1: thus production of harmone Americo. Hotter and drier summers mean 510 00:34:34,840 --> 00:34:37,640 Speaker 1: that the trees are producing less acorns. 511 00:34:39,719 --> 00:34:41,080 Speaker 3: Yep, yep, it's true. 512 00:34:43,320 --> 00:34:49,520 Speaker 2: Recently, there has been work into using technologies like fatty 513 00:34:49,520 --> 00:34:55,879 Speaker 2: acid profiling to authenticate true acorn fed hams and thus 514 00:34:55,960 --> 00:35:01,680 Speaker 2: help prevent some of the aforementioned ham fraud. Also recently, 515 00:35:02,280 --> 00:35:07,120 Speaker 2: researchers are getting into mapping the microbiome of comone eberco 516 00:35:07,280 --> 00:35:11,040 Speaker 2: produced in different places by slightly different methods, with a 517 00:35:11,160 --> 00:35:16,040 Speaker 2: special interest in well a in like how successfully pathogens 518 00:35:16,080 --> 00:35:20,319 Speaker 2: are being prevented from growing by these keering methods, but 519 00:35:20,480 --> 00:35:24,360 Speaker 2: b like how the microbes influenced the the terroir of 520 00:35:24,400 --> 00:35:31,720 Speaker 2: the hams. And then just this year twenty twenty five, 521 00:35:31,960 --> 00:35:34,719 Speaker 2: I believe I was reading things in translation and my 522 00:35:34,760 --> 00:35:39,960 Speaker 2: Spanish is a little shoddy, but a bunch of Spanish 523 00:35:40,239 --> 00:35:45,760 Speaker 2: governmental and professional organizations came together to found the International 524 00:35:45,800 --> 00:35:52,120 Speaker 2: Ham Institute or inter HAM. 525 00:35:52,239 --> 00:35:54,600 Speaker 1: It's excellent. I love it already. Tell me what it is. 526 00:35:55,600 --> 00:35:59,920 Speaker 2: Inter HAM is meant to support like knowledge and economic 527 00:36:00,080 --> 00:36:04,960 Speaker 2: stability throughout the Spanish ham industry and the wider global 528 00:36:05,000 --> 00:36:10,760 Speaker 2: ham industry. They're taking over the organization of an event 529 00:36:10,800 --> 00:36:15,040 Speaker 2: that I haven't mentioned yet, the World Ham Congress, which 530 00:36:16,000 --> 00:36:20,680 Speaker 2: happens every other year. It's a professional congress open to 531 00:36:21,120 --> 00:36:25,560 Speaker 2: ham producers and distributors and et cetera. From around the world. 532 00:36:25,640 --> 00:36:28,960 Speaker 2: They had their twelfth conference just last year in twenty 533 00:36:29,000 --> 00:36:34,800 Speaker 2: twenty four. Right now, inter Ham is taking applications from 534 00:36:35,239 --> 00:36:40,560 Speaker 2: Ham industry, producers and scientists for the first inter Ham Awards, 535 00:36:41,800 --> 00:36:48,600 Speaker 2: which they have said will be the Oscars of Ham. 536 00:36:48,600 --> 00:36:49,719 Speaker 1: Well, this is all the life. 537 00:36:49,960 --> 00:36:53,319 Speaker 3: It's so good. I'm like, oh, maybe there's good in 538 00:36:53,360 --> 00:36:53,960 Speaker 3: this world. 539 00:36:55,840 --> 00:37:01,480 Speaker 1: This is wonderful and I'm very excited to learn more 540 00:37:01,480 --> 00:37:10,839 Speaker 1: about it, just to have an Oscars of Hand to have. 541 00:37:11,800 --> 00:37:14,640 Speaker 1: I love when people are passionate about things I truly do. 542 00:37:15,239 --> 00:37:19,440 Speaker 2: Right, Yeah, I believe applications are open until mid October 543 00:37:19,480 --> 00:37:21,520 Speaker 2: of twenty twenty five. So if you're listening to this 544 00:37:21,560 --> 00:37:24,080 Speaker 2: as it comes out like there's if you know someone 545 00:37:24,160 --> 00:37:27,680 Speaker 2: who's doing really amazing work in the Ham industry, send 546 00:37:27,840 --> 00:37:31,000 Speaker 2: them to interim. 547 00:37:31,280 --> 00:37:35,719 Speaker 1: Interham is also objectively a great Oh like the Avengers 548 00:37:35,760 --> 00:37:36,080 Speaker 1: of Hand. 549 00:37:36,280 --> 00:37:39,080 Speaker 3: I'm not I it's so cool. 550 00:37:40,000 --> 00:37:43,839 Speaker 1: It's excellent. I'm so happy you discovered this. 551 00:37:49,400 --> 00:37:50,560 Speaker 3: Yeah, wow, yep. 552 00:37:50,680 --> 00:37:54,439 Speaker 2: And the World Ham Congress, y'all, if anyone has been 553 00:37:54,520 --> 00:37:58,400 Speaker 2: to the World Damn Congress. 554 00:37:58,719 --> 00:38:04,360 Speaker 1: You must let us know. Absolutely, please, so so good. 555 00:38:05,560 --> 00:38:13,440 Speaker 1: It's fantastic, fantastic, Okay, well please write it. Please let 556 00:38:13,520 --> 00:38:16,880 Speaker 1: us know. But in the meantime, I think that's what 557 00:38:16,920 --> 00:38:19,440 Speaker 1: we have to say about harmone Emberiko for now. 558 00:38:19,680 --> 00:38:20,359 Speaker 3: I think it is. 559 00:38:20,840 --> 00:38:23,440 Speaker 2: We do already have some listener mail for you, though, 560 00:38:23,480 --> 00:38:24,920 Speaker 2: and we are going to get into that as soon 561 00:38:24,920 --> 00:38:26,759 Speaker 2: as we get back from one more quick break for 562 00:38:26,760 --> 00:38:28,560 Speaker 2: a word from our sponsors. 563 00:38:37,200 --> 00:38:40,239 Speaker 1: And we're back. Thank you, sponsors, yes, thank you, And 564 00:38:40,239 --> 00:38:54,000 Speaker 1: we're back with oh listener acorns, no acorns falling down. 565 00:38:55,680 --> 00:38:57,800 Speaker 1: Before we get into listener mail, I have a favor 566 00:38:58,160 --> 00:39:03,759 Speaker 1: for you listeners. Friend of the show, friend in real life, Samantha, 567 00:39:03,920 --> 00:39:06,080 Speaker 1: who's my co host over on stuff on Never Told You, 568 00:39:06,480 --> 00:39:10,200 Speaker 1: is going to New York. She's going to Albany and 569 00:39:10,239 --> 00:39:13,640 Speaker 1: she's going to the Adirondacks. So if you have any 570 00:39:13,640 --> 00:39:18,200 Speaker 1: food recommendations or anything she should do, just let me 571 00:39:18,400 --> 00:39:24,320 Speaker 1: know because she's going next week. Time is moving so quickly, yes, 572 00:39:24,360 --> 00:39:24,719 Speaker 1: next week? 573 00:39:24,840 --> 00:39:25,560 Speaker 3: Okay, all right? 574 00:39:25,640 --> 00:39:28,839 Speaker 1: Cool? Yeah yeah yeah, So please let me know if 575 00:39:28,840 --> 00:39:32,120 Speaker 1: you've got anything for that. But we have some great 576 00:39:32,400 --> 00:39:40,080 Speaker 1: listirmail for you today, all right, Samantha wrote, Not that, Samtha. 577 00:39:41,760 --> 00:39:44,960 Speaker 1: Samantha wrote, I listened to the SpongeBob episode and I 578 00:39:45,000 --> 00:39:48,480 Speaker 1: was surprised nay shocked that you didn't mention some of 579 00:39:48,520 --> 00:39:52,160 Speaker 1: the most quotable food related quotes from the show I 580 00:39:52,200 --> 00:39:55,280 Speaker 1: will present to you with no context that I'm sure 581 00:39:55,320 --> 00:40:03,839 Speaker 1: Annie will understand. Is may an instrument. It took us 582 00:40:03,880 --> 00:40:09,080 Speaker 1: three days to make that potato salad. Three days. I 583 00:40:09,200 --> 00:40:14,680 Speaker 1: literally quote these all day long. I remember SpongeBob coming 584 00:40:14,719 --> 00:40:17,440 Speaker 1: out and it got super popular in my area around 585 00:40:17,440 --> 00:40:19,319 Speaker 1: two thousand and two, two thousand and three ish when 586 00:40:19,320 --> 00:40:21,560 Speaker 1: I was in seventh grade, and pretty much everyone was 587 00:40:21,560 --> 00:40:24,680 Speaker 1: wearing SpongeBob shirts and hoodies and it was just so 588 00:40:24,960 --> 00:40:28,080 Speaker 1: palpable in all the things. At the time, I found 589 00:40:28,080 --> 00:40:30,400 Speaker 1: it funny that a kid's show was so popular in 590 00:40:30,440 --> 00:40:32,759 Speaker 1: middle school, but of course now I realized that we 591 00:40:32,760 --> 00:40:38,760 Speaker 1: were just kids ourselves. Fun fact. Roger Bumpus, who voices Squidward, 592 00:40:39,080 --> 00:40:44,400 Speaker 1: also voiced Professor Membrane an Invader Zim side note, guys, 593 00:40:44,520 --> 00:40:49,400 Speaker 1: guysz gaz for fictional female and stuff one ever told. 594 00:40:49,200 --> 00:40:53,319 Speaker 2: You oooh oh if you need help on Invader Zim, 595 00:40:53,560 --> 00:40:58,040 Speaker 2: I can come in and talk about gas and everybody 596 00:40:58,040 --> 00:41:05,440 Speaker 2: else and I will not quote girl at you, uh, unnecessarily. 597 00:41:05,480 --> 00:41:09,120 Speaker 1: Okay, Yeah, I feel like that was a I could 598 00:41:09,160 --> 00:41:12,920 Speaker 1: hear the disclaimer on that phrase. But yeah, all right, 599 00:41:13,440 --> 00:41:15,919 Speaker 1: oh no, it would be appreciated. I washed Invader Zim, 600 00:41:15,960 --> 00:41:19,200 Speaker 1: I just did. It's been a long. 601 00:41:19,080 --> 00:41:20,960 Speaker 3: Time, share it's been sure fair. 602 00:41:20,760 --> 00:41:26,759 Speaker 1: Yes, well, indeed, these are things that I know. I 603 00:41:26,800 --> 00:41:30,520 Speaker 1: know exactly what episode each one is from. Mayonnaise. An 604 00:41:30,560 --> 00:41:34,880 Speaker 1: instrument is from one of my favorites, the Marching Band episode. 605 00:41:35,080 --> 00:41:37,680 Speaker 2: Oh right, mm hmm. 606 00:41:37,760 --> 00:41:39,160 Speaker 1: And then it took us three days to make the 607 00:41:39,200 --> 00:41:42,120 Speaker 1: potato salad is from one of my other favorites, Weenie 608 00:41:42,160 --> 00:41:47,920 Speaker 1: Hutt Juniors. That one is excellent. Uh And Binging with 609 00:41:48,040 --> 00:41:50,799 Speaker 1: Babbage did a whole episode on how do you make 610 00:41:51,360 --> 00:41:54,680 Speaker 1: What would it take to make potato salad that takes 611 00:41:54,760 --> 00:41:55,480 Speaker 1: three days? 612 00:41:55,560 --> 00:41:55,759 Speaker 2: Well? 613 00:41:56,120 --> 00:42:02,000 Speaker 1: Yeah, yeah, yeah, but I loved it. We are at 614 00:42:02,080 --> 00:42:05,160 Speaker 1: least I am compiling all of the things we haven't 615 00:42:05,200 --> 00:42:11,120 Speaker 1: discussed from Great Great into an episode. But those are 616 00:42:11,160 --> 00:42:14,200 Speaker 1: those are excellent ones. Those are very quotable things. Yeah. 617 00:42:14,400 --> 00:42:16,880 Speaker 1: Oh and I also just went to a SpongeBob event 618 00:42:17,400 --> 00:42:21,880 Speaker 1: and I was shocked that I didn't own a SpongeBob shirt. 619 00:42:21,920 --> 00:42:24,200 Speaker 1: My friend was like, what kind of millennial are you? 620 00:42:24,640 --> 00:42:28,960 Speaker 1: And it really took me aback, Lauren, Wow, wow kind 621 00:42:29,000 --> 00:42:30,120 Speaker 1: of millennial am. 622 00:42:29,960 --> 00:42:33,680 Speaker 2: I huh, You've clearly got some thinking to do about 623 00:42:33,719 --> 00:42:34,879 Speaker 2: a number of things. 624 00:42:35,440 --> 00:42:36,240 Speaker 1: I really do. 625 00:42:37,239 --> 00:42:39,040 Speaker 2: I mean, I feel like we can remedy this for you. 626 00:42:39,920 --> 00:42:43,200 Speaker 1: I think so, I think easily. I was just kind 627 00:42:43,200 --> 00:42:44,879 Speaker 1: of surprised, right. 628 00:42:45,239 --> 00:42:54,040 Speaker 2: Right, Taylor wrote, I had a lot of catching up 629 00:42:54,040 --> 00:42:56,480 Speaker 2: to do with recent episodes, but there were some topics 630 00:42:56,480 --> 00:42:58,920 Speaker 2: that definitely hit close to home in the best ways. 631 00:42:59,520 --> 00:43:02,839 Speaker 2: First off, the SpongeBob episode was delightful. I'm a big 632 00:43:02,840 --> 00:43:06,000 Speaker 2: SpongeBob fan, as are my husband and three year old daughter. 633 00:43:06,520 --> 00:43:09,239 Speaker 2: On July twelfth this year, one of our local breweries 634 00:43:09,320 --> 00:43:13,800 Speaker 2: had a SpongeBob's birthday party, Bikini Bottom Rave. My family 635 00:43:13,880 --> 00:43:16,000 Speaker 2: and I went, and it was so fun. It was 636 00:43:16,040 --> 00:43:19,440 Speaker 2: a hot day and they had the air blasting SpongeBob episodes, playing, 637 00:43:19,719 --> 00:43:23,720 Speaker 2: SpongeBob themed candy and other items, and SpongeBob songs playing 638 00:43:23,800 --> 00:43:27,800 Speaker 2: the entire time. They had hard pineapple silter slushies available 639 00:43:27,840 --> 00:43:31,080 Speaker 2: as well as pineapple juice. There were also bubbles blowing, 640 00:43:31,239 --> 00:43:34,920 Speaker 2: and they gave discounts for themed attire. I'm a woodburning artist, 641 00:43:34,960 --> 00:43:37,000 Speaker 2: so I dressed up as Patrick with the wood plank 642 00:43:37,080 --> 00:43:40,000 Speaker 2: stuck to his head. And the people there loved it. 643 00:43:42,520 --> 00:43:46,000 Speaker 2: In response to hot sauces and coffee, I'm a big 644 00:43:46,040 --> 00:43:48,719 Speaker 2: fan of a spicy mocha when my sinuses are acting up. 645 00:43:49,120 --> 00:43:53,319 Speaker 2: A local bookstore cafe had a hot honeymocha available, and 646 00:43:53,400 --> 00:43:55,759 Speaker 2: it was the perfect way to clear my sinuses on 647 00:43:55,800 --> 00:43:58,759 Speaker 2: a cold day. The spice, honey, and chocolate all went 648 00:43:58,840 --> 00:44:01,440 Speaker 2: so well together. I didn't think I'd like the combination, 649 00:44:01,680 --> 00:44:03,479 Speaker 2: but now I might need to make my own at home. 650 00:44:04,120 --> 00:44:06,680 Speaker 2: For an easy mocha, I add some hot chocolate powder 651 00:44:06,760 --> 00:44:09,440 Speaker 2: to drip coffee. It's a quick, budget friendly way to 652 00:44:09,560 --> 00:44:13,480 Speaker 2: fancy up your drink. Lastly, I was so excited about 653 00:44:13,520 --> 00:44:17,520 Speaker 2: the Hostess cupcakes episode because the classic chocolate Hostess cupcakes 654 00:44:17,600 --> 00:44:20,680 Speaker 2: are one of my dad's top vices. My family has 655 00:44:20,760 --> 00:44:23,760 Speaker 2: a megasweet tooth and we would always have these on hand. 656 00:44:24,120 --> 00:44:26,560 Speaker 2: I'm more of a snowballs person myself, and one of 657 00:44:26,600 --> 00:44:30,520 Speaker 2: my absolute favorite Hostess products are the vanilla zingers. They're 658 00:44:30,520 --> 00:44:33,200 Speaker 2: basically a twinkie with icing on top, and they're so 659 00:44:33,400 --> 00:44:36,240 Speaker 2: good in my family. If you opt for a flavor 660 00:44:36,239 --> 00:44:39,279 Speaker 2: other than chocolate, it's like committing a sin. But I 661 00:44:39,360 --> 00:44:45,680 Speaker 2: stand by my preferences as you should as you should. 662 00:44:45,920 --> 00:44:51,839 Speaker 1: Yes, yes, I continue to adore these preferences you all 663 00:44:51,840 --> 00:44:55,560 Speaker 1: are sending us. I've never heard of vanilla zingers. That's great. 664 00:44:56,640 --> 00:44:58,960 Speaker 3: Oh yeah, oh beautiful. 665 00:44:59,239 --> 00:45:02,560 Speaker 2: Yeah, oh my, and that no, that uh, that mocha, 666 00:45:02,640 --> 00:45:06,800 Speaker 2: that hot honey mocha sounds amazing. Yeah, spice and chocolate 667 00:45:06,880 --> 00:45:08,400 Speaker 2: do go really well. I mean, I think that spice 668 00:45:08,400 --> 00:45:10,440 Speaker 2: goes well with pretty much anything, but spice and chocolate 669 00:45:10,480 --> 00:45:11,280 Speaker 2: go really well together. 670 00:45:12,080 --> 00:45:15,760 Speaker 1: I agree, I agree. And yes, this SpongeBob event sounds 671 00:45:16,360 --> 00:45:19,839 Speaker 1: so wondrous. That sounds so fun fun. 672 00:45:20,200 --> 00:45:23,160 Speaker 4: Oh, I'm so glad it was kid friendly too. That's delightful. 673 00:45:23,880 --> 00:45:27,239 Speaker 4: And you're your costume. I know exactly what you're talking about. 674 00:45:27,719 --> 00:45:31,080 Speaker 4: That's fantastic. I'm sure it. 675 00:45:30,960 --> 00:45:36,359 Speaker 1: Was a hit. That's I loved this so much, wonderful. Yes, 676 00:45:36,840 --> 00:45:40,520 Speaker 1: oh my goodness. Well, thank you so much to both 677 00:45:40,520 --> 00:45:42,480 Speaker 1: of these listeners for writing in. If you would like 678 00:45:42,480 --> 00:45:44,839 Speaker 1: to write to us, you can our emails hello at 679 00:45:44,840 --> 00:45:45,960 Speaker 1: savorpod dot com. 680 00:45:46,040 --> 00:45:48,640 Speaker 2: We're also on social media. You can find us on 681 00:45:48,680 --> 00:45:51,360 Speaker 2: Instagram and blue Sky at savor pod, and we do 682 00:45:51,440 --> 00:45:54,399 Speaker 2: hope to hear from you. Savor is production of iHeartRadio 683 00:45:54,640 --> 00:45:57,120 Speaker 2: four more podcasts my Heart Radio. You can visit the 684 00:45:57,160 --> 00:46:00,480 Speaker 2: iHeartRadio app, Apple podcasts, or where every listen to your 685 00:46:00,480 --> 00:46:03,600 Speaker 2: favorite shows. Thanks as always to our super producers Dylan 686 00:46:03,640 --> 00:46:06,279 Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and 687 00:46:06,320 --> 00:46:16,479 Speaker 2: we hope that lots more good things are coming your way.