Do you know what a pig tastes like?

I have been told that there are kids these days who can't tell the difference between a chicken and a duck. I guess it's hard if the only way you've ever had bird meat is in the form of deep-fried nuggets. And after all, they both lay eggs, right? I guess it's a lot to ask when affluent adults who regularly eat at high-end restaurants thought that quail eggs were actually eggs from dwarf chickens (or " "baby eggs", the kind that chicks lay"... say what!?). The same problem of correct identification applies to all the different kinds of dried ham: is it dried? ...Salted? ...Frozen? ....Smoked? ...Spanish? .....Italian?
Luckily we have chefs. With well-trained eyes, noses and palates they swoop to the rescue to tell us when we're actually eating the real deal when it comes to pre-sliced packaged ham. I know for a fact that Titti enjoys playing around with the Pata Negra, so I can't think of any better person to expose the flash-frozen, heavily salted dried ham impostors for what they are.