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Famous Spanish “Jamon”

post #1 of 5
Thread Starter 

Hi I am new to this Grate food forum in my first post in this board I have grate information to share you about “jamon” its a kind of food .

Jamon is the cured leg of a pig of which there are many varieties the most famous being Jamon Serrano and the Jamon Iberico. The different classifications depend on the type of pig, what it is fed on and its location.

 

 

 

Jamon Iberico

 

 

The Iberian pig produces the most famous of the range of spanish cured hams. Only the meat that comes from an Iberian pig can be called Jamon Iberico or pata negra which means black leg.

Jamon Iberico is divided into three categories

 

  • Jamon Iberico de Bellota
  • Jamon Iberico de Recebo
  • Jamon Iberico

 

Jamon Iberico is the best quality and comes from free range pigs that live in the mountains and graze on bellotas the fruit of the holm oak tree.

 

Hope you like my first post enjoy reading, please post feedback also.


 

http://buyjamon.com
BuyJamon.com the place to buy jamon iberico de bellota online.

Edited by georgelopez66 - 4/19/10 at 9:18am
post #2 of 5
Hi, George. Welcome to Cheftalk.

While this is a nice, informative first post, you might want to let us know a little about yourself. Best place for that is in the Welcome forum. That's where new members introduce themselves.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 5
ehh im alright with perscutto, the italian version, than serrano ham. it had a bad odor when i trried it and didnt like it as much but then again i cook more italian foods.
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #4 of 5

Skatz, I'm wondering if maybe the sample you tried had gone bad? Serrano shouldn't have any sort of off odor or taste.

Recently my supplier had gotten a couple that were all moldy for some reason. They were returned, of course. But not everyone is that scrupulous.

Generally speaking, You should find Serrano to be slightly softer than prociutto, and a little more on the salty side. I happen to like it better than prociutto, but that's just personal taste. Unfortunately, it's a lot more expensive.
 

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 5
    Hi George...welcome 



    Jamon Iberico is a personal favorite of mine.  I've currently got a prosciutto end of bellota that started out a bit over 1lb.  I had a party a little while ago and cut some very thin slices that resulted in a heaping of bellota (it was beautiful!).  Because I bought it as an "end" the price was greatly reduced.


    I've had both the Iberico Recebo and Bellota many times.  (just my opinion)  Though the Bellota is unbelievable, the Recebo is nothing to pass up.  The taste and flavor profile actually differs a good bit from it's relation Bellota.  

   Something to keep in mind when eating different types of prosciutto is that there are many variations within each type.  Jamon Serrano, San Daniele, Di Parma all of a good number of different producers.  Heck, Jamon Serrano is said to have over 2,000 producers.  I'm not sure if this number is factual or not...but it does leave you with good reason not to judge any prosciutto because you tried a ham from one producer.  The quality of meat will vary greatly within each type.  Some are so good that they actually approach the level of my favorite, Iberico Bellota.  One such prosciutto that excels above the others is a Di Parma Pio Tosini...oh so goooooood!

   After I finish the Bellota end I'm going to split the cost on a 5lb Iberico Bellota Paletilla (shoulder).  I'm interested to give it a try and see how the shoulders, mix of fat within muscle, differs from the jamon.


   Cheers!
  dan
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