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Spanish jamon
Further to the discussion on meat eating in Spain I have developed a liking for jamon serrano/iberico.
I dont mind the look of them because they look fabricated and somewhat unreal but I know they are everywhere and can smell a bit. The stronger the taste in the meat I love but I guess this makes the cost more,yes? I dont like it too waxy and I dont like the fat too greasy to the touch. so much choice and never know what to buy. Any jamon experts? |
Re: Spanish jamon
Originally Posted by paintermujer
(Post 8229384)
Further to the discussion on meat eating in Spain I have developed a liking for jamon serrano/iberico.
I dont mind the look of them because they look fabricated and somewhat unreal but I know they are everywhere and can smell a bit. The stronger the taste in the meat I love but I guess this makes the cost more,yes? I dont like it too waxy and I dont like the fat too greasy to the touch. so much choice and never know what to buy. Any jamon experts? You just try them all and decide which one you prefer.:) |
Re: Spanish jamon
I like jamon de hembra - they sell it in packs in Mercadona. Otherwise I have a taste of what they´re carving and make my decision from that.
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Re: Spanish jamon
Originally Posted by paintermujer
(Post 8229384)
Further to the discussion on meat eating in Spain I have developed a liking for jamon serrano/iberico.
I dont mind the look of them because they look fabricated and somewhat unreal but I know they are everywhere and can smell a bit. The stronger the taste in the meat I love but I guess this makes the cost more,yes? I dont like it too waxy and I dont like the fat too greasy to the touch. so much choice and never know what to buy. Any jamon experts? Jamon serrano is the bog standard, I would only eat this in a bocadillo con queso. Then you have the jamon which you can eat on its own, maybe with a few olives or a glass or wine. In classes it goes something like this: - jamon serrano (cheapest - £2 per 100g) - jamon iberico de cebo (fed with cereals) - jamon iberico de recebo (fed with acrorns, then with cereals) - jamon iberico de bellota (most expensive - Up to £40 per 100g) (fed only with acorns) Jamon iberico is from the black Iberian pigs that live free range. The fat from jamon bellota is actually good for humans as it contains all the good fats from the acorns. I have to tell you that the higher the fat content, the better quality of the jamon! As it is the fat that gives the jamon the flavour. Good jamon should have the white fat layered throughout the meat. When cut the jamon should be almost transparent, that way it will melt on the tongue. I have had good jamon iberico from all 3 classes. I'd say the way the jamon looks and the way the jamon is cut is more important than the price, although of course jamon that looks good may be more expensive. There are 5 denomitations of jamon iberico. i.e. 5 places in Spain that are famous for jamon and so produce the best jamons - Jabugo (Huelva), Trevelez (Granada), Guijuelo (Salamanca) and 2 others I cant remember :0 Another rason why a jamon is spoiled is that it is too salty. The jamon ibericos have more quality checks than the others so you're more likely to get a good one here. The jamon is made in batches a little like wine, so sometimes a bad batch turns up. The best thing to do is to go to the counter where they cut the jamon and buy one of the small vaccum sealed packs that have jamon that has been cut the same day. Choose the one you like the look of and take it back home to try. These packs will cost between 5-20 euros. Once you get one you really like then you can buy a whole leg if you like. However, I would recommend you go on a cutting course. Badly cut jamon will spoil it, it has to be as thin as possible so transparent. Hope that helps! |
Re: Spanish jamon
Originally Posted by cricketman
(Post 8229446)
I can tell you a little about jamon if you like (without any googling!). Jamon serrano is the "smoked" Spanish ham and varies anywhere between a sandwich staple to a delicacy.
Jamon serrano is the bog standard, I would only eat this in a bocadillo con queso. Then you have the jamon which you can eat on its own, maybe with a few olives or a glass or wine. In classes it goes something like this: - jamon serrano (cheapest - £2 per 100g) - jamon iberico de cebo (fed with cereals) - jamon iberico de recebo (fed with acrorns, then with cereals) - jamon iberico de bellota (most expensive - Up to £40 per 100g) (fed only with acorns) Jamon iberico is from the black Iberian pigs that live free range. The fat from jamon bellota is actually good for humans as it contains all the good fats from the acorns. I have to tell you that the higher the fat content, the better quality of the jamon! As it is the fat that gives the jamon the flavour. Good jamon should have the white fat layered throughout the meat. When cut the jamon should be almost transparent, that way it will melt on the tongue. I have had good jamon iberico from all 3 classes. I'd say the way the jamon looks and the way the jamon is cut is more important than the price, although of course jamon that looks good may be more expensive. There are 5 denomitations of jamon iberico. i.e. 5 places in Spain that are famous for jamon and so produce the best jamons - Jabugo (Huelva), Trevelez (Granada), Guijuelo (Salamanca) and 2 others I cant remember :0 Another rason why a jamon is spoiled is that it is too salty. The jamon ibericos have more quality checks than the others so you're more likely to get a good one here. The jamon is made in batches a little like wine, so sometimes a bad batch turns up. The best thing to do is to go to the counter where they cut the jamon and buy one of the small vaccum sealed packs that have jamon that has been cut the same day. Choose the one you like the look of and take it back home to try. These packs will cost between 5-20 euros. Once you get one you really like then you can buy a whole leg if you like. However, I would recommend you go on a cutting course. Badly cut jamon will spoil it, it has to be as thin as possible so transparent. Hope that helps! the ham producers in seron love to show customers around the smoking areas etc. and you will be made welcome.(i don't have any connection with any business in seron,therefore will not be getting any backhamders(get it??) for this reply!! |
Re: Spanish jamon
Originally Posted by cricketman
(Post 8229446)
I can tell you a little about jamon if you like (without any googling!). Jamon serrano is the "smoked" Spanish ham and varies anywhere between a sandwich staple to a delicacy.
Jamon serrano is the bog standard, I would only eat this in a bocadillo con queso. Then you have the jamon which you can eat on its own, maybe with a few olives or a glass or wine. In classes it goes something like this: - jamon serrano (cheapest - £2 per 100g) - jamon iberico de cebo (fed with cereals) - jamon iberico de recebo (fed with acrorns, then with cereals) - jamon iberico de bellota (most expensive - Up to £40 per 100g) (fed only with acorns) Jamon iberico is from the black Iberian pigs that live free range. The fat from jamon bellota is actually good for humans as it contains all the good fats from the acorns. I have to tell you that the higher the fat content, the better quality of the jamon! As it is the fat that gives the jamon the flavour. Good jamon should have the white fat layered throughout the meat. When cut the jamon should be almost transparent, that way it will melt on the tongue. I have had good jamon iberico from all 3 classes. I'd say the way the jamon looks and the way the jamon is cut is more important than the price, although of course jamon that looks good may be more expensive. There are 5 denomitations of jamon iberico. i.e. 5 places in Spain that are famous for jamon and so produce the best jamons - Jabugo (Huelva), Trevelez (Granada), Guijuelo (Salamanca) and 2 others I cant remember :0 Another rason why a jamon is spoiled is that it is too salty. The jamon ibericos have more quality checks than the others so you're more likely to get a good one here. The jamon is made in batches a little like wine, so sometimes a bad batch turns up. The best thing to do is to go to the counter where they cut the jamon and buy one of the small vaccum sealed packs that have jamon that has been cut the same day. Choose the one you like the look of and take it back home to try. These packs will cost between 5-20 euros. Once you get one you really like then you can buy a whole leg if you like. However, I would recommend you go on a cutting course. Badly cut jamon will spoil it, it has to be as thin as possible so transparent. Hope that helps! I shall be following it up. its the price that stops me experimenting more. |
Re: Spanish jamon
Originally Posted by paintermujer
(Post 8229495)
Great info.
I shall be following it up. its the price that stops me experimenting more. |
Re: Spanish jamon
Originally Posted by michaleen oge
(Post 8229465)
what about seron??? if you go to seron,you can buy their famous and delicious hams directly from the producers,and cut out the middle-man. they vary in price according to grade and smoking time,but a good one should not set you back more than about 60 euros. you can buy cheaper ones of course.
the ham producers in seron love to show customers around the smoking areas etc. and you will be made welcome.(i don't have any connection with any business in seron,therefore will not be getting any backhamders(get it??) for this reply!! Strangely, unlike in N.Europe, no one seems greatly interested,.........unless of course its Jamon Iberica, which is a totally different story, and always well worth a mention. Having said that I must confess to not losing much sleep over it myself, and quite enjoy liberally stuffing myself with both varieties.......:thumbsup: |
Re: Spanish jamon
[QUOTE=Dick Dasterdly;8229518]Not yet seen them showing ppl.around the factory farms where the vast majority of Jamon Serrano originates.
Strangely, unlike in N.Europe, no one seems greatly interested [QUOTE] Think you're being a bit optimistic about the sensibility of N.Europeans here :) Where do you think most the British and Danish bacon comes from? |
Re: Spanish jamon
Originally Posted by michaleen oge
(Post 8229465)
they vary in price according to grade and smoking time
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Re: Spanish jamon
Originally Posted by cricketman
(Post 8229446)
I can tell you a little about jamon if you like (without any googling!). Jamon serrano is the "smoked" Spanish ham and varies anywhere between a sandwich staple to a delicacy.
Edit. Just seen Fred's post, he writes faster than me! Beat me by a few minutes! At least we agree, not smoked!!!!!!!!!! |
Re: Spanish jamon
If you ever get to Andalucia then you must visit the Casa Museo del Jamon in Rute. It is very interesting full of equipment (axes etc) and on the way out there is a shop with a mountain of hams hanging for you to purchase. The only thing we did not understand is we were limited to what we bought (weight wise - just a few hundred grms).
There is also a chocolate factory there who give you free tours through the chocolate museum and then through the chocolate factory.:thumbsup: |
Re: Spanish jamon
Absolutely love the stuff! We were buying packs of it every other day but decided to buy a full one last month which was cheaper to do in the long run due to the amount we eat. Also an ideal time to buy as it recently said on the news about they have over produced because due to the crisis people are not buying as often so they are at a very good price now. We paid 60E for jamon iberico de recebo weighing in at 6.5K and .5K of salchichon and .5k of chorizo included. Will be buying another this weekend. yum, yum, yum, yum, yum, yum, yum, yum.
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Re: Spanish jamon
Originally Posted by paintermujer
(Post 8229384)
Further to the discussion on meat eating in Spain I have developed a liking for jamon serrano/iberico.
I dont mind the look of them because they look fabricated and somewhat unreal but I know they are everywhere and can smell a bit. The stronger the taste in the meat I love but I guess this makes the cost more,yes? I dont like it too waxy and I dont like the fat too greasy to the touch. so much choice and never know what to buy. Any jamon experts? You inform better if you want a true " pata negra " |
Re: Spanish jamon
[QUOTE=cricketman;8229527][QUOTE=Dick Dasterdly;8229518]Not yet seen them showing ppl.around the factory farms where the vast majority of Jamon Serrano originates.
Strangely, unlike in N.Europe, no one seems greatly interested Think you're being a bit optimistic about the sensibility of N.Europeans here :) Where do you think most the British and Danish bacon comes from? Don't know exactly whats happening in this respect with regard to the Spanish. However it never ceases to amaze me how they often travel all the way up the mountains for a day out or even a short holiday, especially to stock up with Serrano from a popular outlet or bodega,yet don't appear to give a thought to popping just another 2 or 3 km along the road to see them being bred and fattened up. Not really a pretty sight,...however having spent some time in Extremadura it is a pleasure to see their more fortunate relations being raised in a much more pleasant environment. |
Re: Spanish jamon
Originally Posted by Dick Dasterdly
(Post 8229518)
Not yet seen them showing ppl.around the factory farms where the vast majority of Jamon Serrano originates.
Strangely, unlike in N.Europe, no one seems greatly interested There is a big increase in the number of pigs kept in more humane conditions in N.Europe, as per the latest EU directive,the Danes naturally being the last to come into line in a year or two. Don't know exactly whats happening in this respect with regard to the Spanish. However it never ceases to amaze me how they often travel all the way up the mountains for a day out or even a short holiday, especially to stock up with Serrano from a popular outlet or bodega,yet don't appear to give a thought to popping just another 2 or 3 km along the road to see them being bred and fattened up. Not really a pretty sight,...however having spent some time in Extremadura it is a pleasure to see their more fortunate relations being raised in a much more pleasant environment. |
Re: Spanish jamon
How long will a whole jamon stay fresh after cutting into it?
Also is it just the fat from the pata negra which is good for you or is the fat from all jamon good? It does feel a bit naughty chomping into all that fat but it is so tasty. |
Re: Spanish jamon
Originally Posted by Relampago
(Post 8230671)
I am against the abuse to the animals. By the way, what happen with the pigs in Spain? If it happens something, it is necessary to denounce. But it seems to be that the humanity that show with the pigs in the north of Europe, doesn't have with other animals, like the geese in France, or the cetaceans in Denmark. What incongruity, truth?
http://www.granjasymataderos.org/gra...ial-cerdos.php |
Re: Spanish jamon
Originally Posted by agoreira
(Post 8231360)
I have to be honest, I find it hard to decipher your post, but I think I might have got the gist of it. I have read many times from expats in these type of forums about how they love the food in Spain, not produced by battery farming as in UK, all so natural. Are they really that naive? Do they imagine all pigs spend an idyllic life routing around under acorn trees eating bellotas? A tiny percentage do, the majority are raised in factory farms, cria intensive. There's a video with this report, but it's not really for those that are sensitive to animal cruelty, you have been warned.
http://www.granjasymataderos.org/gra...ial-cerdos.php I, believe it or not am an animal lover - I am very aware of how some animals are kept but that wasnt my question. |
Re: Spanish jamon
Originally Posted by paintermujer
(Post 8231398)
I am very aware of how some animals are kept but that wasnt my question.
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Re: Spanish jamon
Originally Posted by agoreira
(Post 8231360)
I have to be honest, I find it hard to decipher your post, but I think I might have got the gist of it. I have read many times from expats in these type of forums about how they love the food in Spain, not produced by battery farming as in UK, all so natural. Are they really that naive? Do they imagine all pigs spend an idyllic life routing around under acorn trees eating bellotas? A tiny percentage do, the majority are raised in factory farms, cria intensive. There's a video with this report, but it's not really for those that are sensitive to animal cruelty, you have been warned.
http://www.granjasymataderos.org/gra...ial-cerdos.php http://scienceblogs.com/neurotopia/t...ly%20capon.jpg or the Iberian pigs (yes, the Iberian pigs, but the true " pata negra ") http://www.comprarjamones.es/wp-cont...do-iberico.jpg that are raised in a natural way. You can think what you want, the true " pata negra " it has been raised in the countryside during centuries, another thing is the other races of pigs We have raised in the countryside of my uncle rabbits, turkeys, pigs, and you won't see in the same way in any butcher shop a turkey or a pig that us (or you, if you have a farm) you can raise in a more natural way, giving more variety of food and not only " pienso " If you want something natural, you raises animals with a diverse diet (they put on weight more and the meat knows better) or if you want to eat fruit and vegetables with good flavor, it cultivates your own orchard with natural and biologic " abono " and you will obtain good flavor In Spain the natural thing also exists. It is that it has always existed, lifelong. There are people that has business this way, and people that has their own countryside and they have animals and orchard, but I believe that it is something more rural than of city. And I believe that it is something untenable for almost everybody, simply because we are millions |
Re: Spanish jamon
Originally Posted by Relampago
(Post 8231473)
Do you mean that everything in the United Kingdom is natural? But everything, everything, everything of everything? I believe that not. I believe that it is impossible. Are millions of British that every day wants to eat, you could not sustain in a more biological way. And in Spain it happens in the same way. In general, the chicken (for example) that sell in the butcher shops, is chicken raised in enormous farms, not in corrals. But in Spain, there are animals as the capons (corral birds) or the Iberian pigs (yes, the Iberian pigs, but the true " pata negra ") that are raised in a natural way. You can think what you want, the true " pata negra " it has been raised in the countryside during centuries, another thing is the other races of pigs
We have raised in the countryside of my uncle rabbits, turkeys, pigs, and you won't see in the same way in any butcher shop a turkey or a pig that us (or you, if you have a farm) you can raise in a more natural way, giving more variety of food and not only " pienso " If you want something natural, you raises animals with a diverse diet (they put on weight more and the meat knows better) or if you want to eat fruit and vegetables with good flavor, it cultivates your own orchard with natural and biologic " abono " and you will obtain good flavor In Spain the natural thing also exists. It is that it has always existed, lifelong. There are people that has business this way, and people that has their own countryside and they have animals and orchard, but I believe that it is something more rural than of city. And I believe that it is something untenable for almost everybody, simply because we are millions however, they mistakenly & naively believe that battery style farming doesn't exist in Spain & back on topic - we were going to buy a 'whole' jamon this christmas, but didn't think 2 of us would get through it before it went off (the kids don't like it) how long do they stay fresh? |
Re: Spanish jamon
They stay fresh for a loooong time. When you start to cut it, cut off a large piece of the fat and when you have cut away the meat you are going to eat, recover the exposed meat with the large piece of fat you removed earlier.
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Re: Spanish jamon
Originally Posted by lynnxa
(Post 8231481)
no, he means that there is a lot of battery farming in th UK, and that british people ae aware of it
however, they mistakenly & naively believe that battery style farming doesn't exist in Spain & back on topic - we were going to buy a 'whole' jamon this christmas, but didn't think 2 of us would get through it before it went off (the kids don't like it) how long do they stay fresh? http://www.jamonesmerino.com/spa/sub...005/SF020.html " A ham of good quality can tolerate open perfectly during approximately month and half, whenever we conserve it under the good conditions. To conserve well an open ham, we should cover the cut area with the grease or spare bacon of the cut and to cover it with a clean cloth of kitchen, maintaining it in a dry and fresh place (among 10-15°C of temperature). As for the ham or boned palette (in center), it is advisable to conserve it in the refrigerator, to a temperature of between 5 and 10ºC " |
Re: Spanish jamon
Originally Posted by Relampago
(Post 8231541)
I know that enough time when is open, but I believe that in this web page it is better explained
http://www.jamonesmerino.com/spa/sub...005/SF020.html so a couple of months in the right conditions |
Re: Spanish jamon
Originally Posted by paintermujer
(Post 8231398)
I, believe it or not am an animal lover -
Animal lover is one of those grossly abused terms that in the long run don't mean anything. If one truly loved animals, then you would spend your life desperately avoiding doing harm to any living thing. Otherwise it becomes a kind of fascism, species-ism whereby some animals are deemed worthy of love and others not. I killed a rat the other day, but afterwards I did feel a degree of reget. If they get into the outbuildings they can do a lot of damage, but I start to think that maybe I should just make the buildings more rat proof. Live and let live? |
Re: Spanish jamon
Originally Posted by lynnxa
(Post 8231549)
thanks
so a couple of months in the right conditions Do you reckon we could eat a whole jamon in 2 months.I know it is very versatile and I like it plonked on top of something in the oven.Gives a nice flavour to the food underneath. |
Re: Spanish jamon
Originally Posted by bil
(Post 8231562)
I thought that was illegal, or does it come under the category of country pursuits and traditions.
Animal lover is one of those grossly abused terms that in the long run don't mean anything. If one truly loved animals, then you would spend your life desperately avoiding doing harm to any living thing. Otherwise it becomes a kind of fascism, species-ism whereby some animals are deemed worthy of love and others not. I killed a rat the other day, but afterwards I did feel a degree of reget. If they get into the outbuildings they can do a lot of damage, but I start to think that maybe I should just make the buildings more rat proof. Live and let live? But my question was about jamon thats all-not cruelty or murder. |
Re: Spanish jamon
Originally Posted by paintermujer
(Post 8231596)
Theres only 2 of us to eat it aswell.
Do you reckon we could eat a whole jamon in 2 months.I know it is very versatile and I like it plonked on top of something in the oven.Gives a nice flavour to the food underneath. I reckon we could give it a go though |
Re: Spanish jamon
Originally Posted by Madridboy
(Post 8229942)
... but decided to buy a full one last month which was cheaper to do in the long run due to the amount we eat...
Often tried it as a Tapas off the shank in Bars in Andalucia and Delicious. I really it like it wrapped around fresh asparagus, drizzled with olly oil, chopped garlic and seasoned - baked in teh oven - YUMMY !! But I dislike the 'Jamon y Queso' baguettes that they deluge you with at airports as their cheap snack - you can't even taste the ham - so what's the point ? |
Re: Spanish jamon
Originally Posted by Relampago
(Post 8231473)
Do you mean that everything in the United Kingdom is natural?
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Re: Spanish jamon
Originally Posted by GrapeEater
(Post 8231629)
Yep Love it too!! Always wanted to buy a full one but for just the two us seems overkill - so pre-sliced it is for us.
Often tried it as a Tapas off the shank in Bars in Andalucia and Delicious. I really it like it wrapped around fresh asparagus, drizzled with olly oil, chopped garlic and seasoned - baked in teh oven - YUMMY !! But I dislike the 'Jamon y Queso' baguettes that they deluge you with at airports as their cheap snack - you can't even taste the ham - so what's the point ? A jamon isn't overkill for you if you love the stuff as much as we do, there are only 2 of us as well but we soon get through it. Don't forget, when you buy one there's a huge bone in the middle as well so not all that weight is food. You can use the bone and left overs for soup. |
Re: Spanish jamon
Originally Posted by Relampago
(Post 8231473)
Do you mean that everything in the United Kingdom is natural? ....
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Re: Spanish jamon
Originally Posted by Madridboy
(Post 8231664)
OMG, OMG, OMG, why didn't I think of that! I'll give that a go today:D
A jamon isn't overkill for you if you love the stuff as much as we do, there are only 2 of us as well but we soon get through it. Don't forget, when you buy one there's a huge bone in the middle as well so not all that weight is food. You can use the bone and left overs for soup. |
Re: Spanish jamon
lol, my OH suggested a couple of weeks ago that we go to all the supermarkets in our area doing a taste sample off all the foods and the coffee machine in El Corte Ingles as well for a free tapas day, how tight fisted are some of these Madrileños? :rofl:
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Re: Spanish jamon
Originally Posted by agoreira
(Post 8231646)
No, and I never said anything of the sort. You have trouble writing English, seems like your reading is not up to scratch either. But if I didn't say it, it doesn't matter, make it up as you go along!
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Re: Spanish jamon
Originally Posted by lynnxa
(Post 8231684)
he's Spanish
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Re: Spanish jamon
Originally Posted by agoreira
(Post 8231685)
Ya lo sé.
not many of would join a spanish language forum |
Re: Spanish jamon
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Re: Spanish jamon
OK - Let's not get personal - just enjoy the Jamon:)
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