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Not sure how true, but funny…..
Another attribute of gammon is that it's very salty.- schmunk
- Post #61
- Forum: The Big Board
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Not sure how true, but funny…..
Fresh (not cooked) pineapple contains Bromelain, an enzyme which tenderises meat. That's why it is traditionally used on stringy-ol' Gammon.- schmunk
- Post #59
- Forum: The Big Board