Icelandic horse.

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It’s, son, it’s.

Yes, but I made sure to only sample that which was made from their adorable, adorable ears.

Much like ham prosciutto, the meat is aged in a cave under pressure from a rock, but since Icelandic horse ears are rather thin, this is accomplished by harvesting the ears from 50 – 75 Icelandic horses, the horses are then discarded, and the ears de-furred.

Then, the ears are laid on top of each other in a frame in a cave with 38% humidity (% in metric), and the 40 KG rock placed on top. These are then then aged for 16 months in batches of 1000 or more, as big as the cave will allow.

Almost as good as whale, panda or koala ear prosciutto.

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