Spanish jamon
Jan 8th 2010, 4:25 pm
#1
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Location: Valencia
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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?
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?
Jan 8th 2010, 4:36 pm
#2
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Re: 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?
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.
Jan 8th 2010, 4:43 pm
#3
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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.
Jan 8th 2010, 4:44 pm
#4
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Re: 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?
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!
Jan 8th 2010, 4:51 pm
#5
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Re: Spanish jamon
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!
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!!
Jan 8th 2010, 5:07 pm
#6
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Thread Starter
Joined: Jul 2009
Location: Valencia
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Re: Spanish jamon
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!
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.
Jan 8th 2010, 5:15 pm
#8
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Joined: Aug 2008
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Posts: 17,507
Re: Spanish jamon
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!!
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.......
Jan 8th 2010, 5:17 pm
#9
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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?
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?
Jan 8th 2010, 5:41 pm
#11
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Joined: Jan 2009
Posts: 5,368
Re: Spanish jamon
Edit. Just seen Fred's post, he writes faster than me! Beat me by a few minutes! At least we agree, not smoked!!!!!!!!!!
Jan 8th 2010, 6:50 pm
#12
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Joined: May 2009
Location: Shetland/Granada Province and orginally the right side of the border.
Posts: 235
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.
There is also a chocolate factory there who give you free tours through the chocolate museum and then through the chocolate factory.
Jan 8th 2010, 8:11 pm
#13
Yaaarp
Joined: Oct 2009
Location: Trying to get the hell outta Spain!
Posts: 1,354
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.
Jan 8th 2010, 9:51 pm
#14
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Joined: Sep 2007
Posts: 773
Re: 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?
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 "
Last edited by Relampago; Jan 8th 2010 at 10:08 pm.
Jan 8th 2010, 10:49 pm
#15
On the road again.
Joined: Aug 2008
Location: On Top of the World
Posts: 17,507
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?
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.
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.