Comments on: Pork adds life

By: Jamon Iberico, Champagne of deli meats

Jamon Iberico, Champagne of deli meats — Tue, 20 Oct 2009 00:14:46 +0000

[...] mentioned in a previous post, Iberico ham is one of the finest pieces of cured meat you can put in your buñuelo hole. Up [...]

arrozyfrijoles.com » Jamon Iberico, Champagne of deli meats — Mon, 11 Aug 2008 23:28:35 +0000

[...] mentioned in my previous post, Iberico ham is one of the finest pieces of cured meat you can put in your buñuelo hole. Up [...]

Jose — Sat, 17 Nov 2007 15:58:24 +0000

Cherie: Maybe next year, and I think you meant to say “San Güibín”

Cherie — Fri, 16 Nov 2007 16:15:15 +0000

Great website! Need good frijoles negros recipe for sangibin.

Mike — Thu, 15 Nov 2007 23:02:27 +0000

Solid recipes on the website! I’ve prepared a couple; Cuban food has never tasted sooooooo gooooood!

Keep them coming!