I had never heard of several of these.
Also I’ve been thinking for a while about provenance / terroir / DOP / DOC etc… does it only seems to “matter” when origin is “first world”?
Thought sparked off here by the Ethiopian coffee seeds that popularized by a Panamanian estate started by an American.
Similar but unrelated thoughts on chillies - Espelette is a good example.
But I digress.
Fun read. Thank you for posting.
I love Bellota jamon - I’ve never heard of those mushroom/catepillar things from Bhutan
That WAS an interesting read. The “Geisha” label seemed an interesting choice. I am also intrigued by jamon.