Jamon Iberico

[Portland Ute]

Having served a mission in Southern Spain, this is an indulgence.

For years, it was unavailable in the U.S.

IN the past couple of years, it has been available for import.

Have any of you had any experience in importing a jamon iberico?

I'd like to pull the trigger, but having never "owned" a jamon iberico, I'm not sure what to look for when I order it, how to store it or how to slice it.

Suggestions or thoughts?

For those of you that have not tried a high quality jamon iberico, you are missing out. It's like really, really good prosciutto. Prosciutto is an imposter!

[Green Lantern]

Having served a mission in Southern Spain, this is an indulgence.

For years, it was unavailable in the U.S.

IN the past couple of years, it has been available for import.

Have any of you had any experience in importing a jamon iberico?

I'd like to pull the trigger, but having never "owned" a jamon iberico, I'm not sure what to look for when I order it, how to store it or how to slice it.

Suggestions or thoughts?

For those of you that have not tried a high quality jamon iberico, you are missing out. It's like really, really good prosciutto. Prosciutto is an imposter!

Don't know about deliveries and such but this is the Vegas place I mentioned last time jamon iberico came up. The owners really know their stuff and were always very helpful and friendly when we went in. Might be worth checking out, even if just to get some good answers to your questions.

[pellegrino]

Having served a mission in Southern Spain, this is an indulgence.

For years, it was unavailable in the U.S.

IN the past couple of years, it has been available for import.

Have any of you had any experience in importing a jamon iberico?

I'd like to pull the trigger, but having never "owned" a jamon iberico, I'm not sure what to look for when I order it, how to store it or how to slice it.

Suggestions or thoughts?

For those of you that have not tried a high quality jamon iberico, you are missing out. It's like really, really good prosciutto. Prosciutto is an imposter!

tsk tsk, prosciutto crudo isn't an imposter, it's just different, just like speck, and numerous other cured ham products. High quality cured meats are all good, I can't think of one I prefer over the other. Plus, the prosciutto here in America tastes different from the Prosciutto in Italy, even the Italian made stuff they ship here. Don't be surprised if it isn't what you hoped for.

If you're going to buy a whole ham (I assume that's what you're talking about doing) You'll want to have a cool place to store it. A second refrigerator would be good for this. Wrapped it should store for six months.

Once you begin slicing the meat, it can be stored in the refrigerator for up to a month, as long as you cover the exposed cut with plastic wrap. You might be able to get a bit more out of that if you wrap it in a package similar to what it came in. But once it's cut the clock starts ticking. In other words, that's a lot of jamon to eat in one month.

You'll want to cut the skin away when you slice it to serve it. Get a really good, sharp knife and slice it really thin or invest in a meat slicer.

[Portland Ute]

tsk tsk, prosciutto crudo isn't an imposter, it's just different, just like speck, and numerous other cured ham products. High quality cured meats are all good, I can't think of one I prefer over the other. Plus, the prosciutto here in America tastes different from the Prosciutto in Italy, even the Italian made stuff they ship here. Don't be surprised if it isn't what you hoped for.

If you're going to buy a whole ham (I assume that's what you're talking about doing) You'll want to have a cool place to store it. A second refrigerator would be good for this. Wrapped it should store for six months.

Once you begin slicing the meat, it can be stored in the refrigerator for up to a month, as long as you cover the exposed cut with plastic wrap. You might be able to get a bit more out of that if you wrap it in a package similar to what it came in. But once it's cut the clock starts ticking. In other words, that's a lot of jamon to eat in one month.

You'll want to cut the skin away when you slice it to serve it. Get a really good, sharp knife and slice it really thin or invest in a meat slicer.

Only a month? Man, it seemed like folks in Spain kept those legs of ham on a rack in their kitchen for several months.

[pellegrino]

Only a month? Man, it seemed like folks in Spain kept those legs of ham on a rack in their kitchen for several months.

I'll bet they just always had it on hand and what seemed like the same ham wasn't. I gave you general guidelines for prosciutto, Jamon might be different. I know that it makes a difference if the bone is in the meat, it will last longer. Prosciutto can be purchased either de-boned or with the bone in it. I'm not familiar with Jamon to know the options.

Why not find a store that sells it and buy slices as you need/want it? That's way more convenient and possibly more economical in the long run as you don't have to worry about storage or buying a nice meat slicer to get those perfect slices.

[Portland Ute]

I'll bet they just always had it on hand and what seemed like the same ham wasn't. I gave you general guidelines for prosciutto, Jamon might be different. I know that it makes a difference if the bone is in the meat, it will last longer. Prosciutto can be purchased either de-boned or with the bone in it. I'm not familiar with Jamon to know the options.

Why not find a store that sells it and buy slices as you need/want it? That's way more convenient and possibly more economical in the long run as you don't have to worry about storage or buying a nice meat slicer to get those perfect slices.

I'd love to find a store in the SLC metro area that sells it. No luck. Maybe someone in the CUF universe knows...

[MarkGrace]

This place in Seattle has it: http://spanishtable.com/mm5/merchant...Code=embutidos

I was actually just down there on Thursday looking for some stuff.

[pellegrino]

I'd love to find a store in the SLC metro area that sells it. No luck. Maybe someone in the CUF universe knows...

get in touch with a high end deli and see what the chances are of them beginning to stock it. If you know other people who are interested in purchasing it you might form a collective, purchase a ham together and divvy it up accordingly that way you don't kill yourself trying to eat it before it spoils. Although, I'll bet that first one wouldn't last a month in my house.

[Portland Ute]

Much to my delight, I have recently found out that Caputo's market and deli in SLC has Jamon Iberico. Pata Negra and Bellota.

Pata runs $100 per pound.

Bellota runs $150 per pound.

I guess the cost of importing really adds up. It's probably cheaper to go to Spain!

They don't sell Jamon Serrano made from white pigs. All they've got is jam from black Iberian pigs. So, there really is no cheaper option.

I figure a slice of it is like a piece of fine chocolate. It's a treat.

Anyway, I made this a point of discussion so I thought I'd share me success!

I just had a piece of the stuff. It's so good. Sooo good. With a little Manchego, it's awesome. Now for some Jerez... (I wish.)

I started looking online last night. There are some East coast importers that have Jamon Iberico for about half that price in 4-5 pound pieces. I might just order one of those for the summer.

[pellegrino]

Much to my delight, I have recently found out that Caputo's market and deli in SLC has Jamon Iberico. Pata Negra and Bellota.

Pata runs $100 per pound.

Bellota runs $150 per pound.

I guess the cost of importing really adds up. It's probably cheaper to go to Spain!

They don't sell Jamon Serrano made from white pigs. All they've got is jam from black Iberian pigs. So, there really is no cheaper option.

I figure a slice of it is like a piece of fine chocolate. It's a treat.

Anyway, I made this a point of discussion so I thought I'd share me success!

I just had a piece of the stuff. It's so good. Sooo good. With a little Manchego, it's awesome. Now for some Jerez... (I wish.)

I started looking online last night. There are some East coast importers that have Jamon Iberico for about half that price in 4-5 pound pieces. I might just order one of those for the summer.

That's really cool and it definitely raises my opinion of Caputo's, I've always been partial to Granato's. I think the 4-5 lb. pieces would be a good option, it wouldn't take up too much room to store properly and you can definitely eat that over a couple months. Whether or not you should is different thing altogether.

[Portland Ute]

That's really cool and it definitely raises my opinion of Caputo's, I've always been partial to Granato's. I think the 4-5 lb. pieces would be a good option, it wouldn't take up too much room to store properly and you can definitely eat that over a couple months. Whether or not you should is different thing altogether.

Oh, you should! It's great. It's high in oleic acids. It's filled with "good" fat.

It's fantastic stuff.

It's a staple in Spain and Spain's mediterranean diet is regarded as one of the healthiest in the world.

Okay, so, that's what I tell myself, at least....

[Portland Ute]

Just for the fun of it, I stopped by the Granato's on 300 W. in SLC. I perused the meat cooler as I was walking in to get a deli sandwich. I didn't see any Jamon.

However, when I was ordering my sandwich, I asked the guy if they ever got any Jamon in.

Apparently, they do. And they did have some in stock. It was just in the back cooler because it's not quite as well known as other meats.

They have the Jamon SERRANO version. So, the ham isn't from the native black Iberian hogs, but it's a pretty good alternative made from white hogs.

Reality is, it's generally what is served at bars in Spain, unless you ask for the more expensive Iberico or Bellota.

The best news is, it's only $25 per pound. MUCH more affordable. So, the taste and quality isn't *quite* what you get from an Iberico, but for 1/4 to 1/6 the price, it's a very good every-day substitute!

HOORAY FOR SLC! I'm gaining more and more hope for this place.

[pellegrino]

Just for the fun of it, I stopped by the Granato's on 300 W. in SLC. I perused the meat cooler as I was walking in to get a deli sandwich. I didn't see any Jamon.

However, when I was ordering my sandwich, I asked the guy if they ever got any Jamon in.

Apparently, they do. And they did have some in stock. It was just in the back cooler because it's not quite as well known as other meats.

They have the Jamon SERRANO version. So, the ham isn't from the native black Iberian hogs, but it's a pretty good alternative made from white hogs.

Reality is, it's generally what is served at bars in Spain, unless you ask for the more expensive Iberico or Bellota.

The best news is, it's only $25 per pound. MUCH more affordable. So, the taste and quality isn't *quite* what you get from an Iberico, but for 1/4 to 1/6 the price, it's a very good every-day substitute!

HOORAY FOR SLC! I'm gaining more and more hope for this place.

haha, Granato's came through! Despite my newfound respect for Caputo's Granato's is still it, baby!

[il Padrino Ute]

haha, Granato's came through! Despite my newfound respect for Caputo's Granato's is still it, baby!

When I want to get food to prepare at home, I go to Granato's. When I want a sandwich, I go to Caputo's.

It's win-win.

[falafel]

haha, Granato's came through! Despite my newfound respect for Caputo's Granato's is still it, baby!

Not to mention that Granato's was the late Frank Layden's favorite place!