I am immersed in all things pork as I prepare to interview “hamthropologist” Peter Kaminsky, author of “Pig Perfect - Encounters with Remarkable Swine and Some Great Ways to Cook Them”. In his book, Peter notes that in Spain, long slices of cured ham like “Serrano” and prosciutto are called “lonchas,” and that according to the Oxford Dictionary of the English Language, “lonchas” is the origin of the word “lunch.”

Filed Under: Culinary History