Hector the Pig and the Ubiquitous Embutidos

This is Hector, a three year old male Iberian Pig. His job is to shag all day. With a harem of around 60 sows, he's a pretty busy chap. The ladies pass through his palace of love on a rotating schedule, and when they get knocked up they disappear for exactly 3 months, 3 weeks and 3 days. Each sow can sire a litter (?) of up to 15 piglets, and these little buggers get to spend their days roaming the vast high-altitude forest, snuffling for acorns - bolettas.
Unfortunately, their utopia comes to an end and their better parts end up like those in the picture below....

Jamon Iberica Bolleta - the front and back legs of the pigs. The rest of the pig is broken down and a lot of it ends up in embutidos - cured sausage/chorizo/salchichon. Man, we eat soooooooo much of this stuff. You can find it everywhere - at the bars it comes free with your beers, in the cafes, in the tortilla, or with the patatas, in breakfast, in lunch, under my pillow; everywhere. Bit of a worry actually - my bedroom has acquired a slight odour; a light smoky musk that seems to be nowhere and everywhere. It is, I realised, the smell of cured pork. I am turning into a sausage. Yay!
Friday night here, us boys have been invited to a house party - dutch girls from school. We have been hanging with them at the clubs for the last few weeks. To their annoyance a bunch of lithe young American students arrived on wednesday and staked their claim on 'los famoso cocineros de Salamanca' (us) Saw a few of them sneaking out of the apartment this morning, couple of the boys look a bit tired today! So it seems like team Dutch is attempting a little coup, let the games begin!
Me? Im staying in tonight, getting ahead on the homework. Truth!  - don't go much on Dutch.
Should have some good posts next week, got invited to DJ a set on wednesday at a local bar. Gonna have a nice hour of heavy Aussie electro, D&B, and a little critical dub. Ooooooh yeah!
Ciao!