Food Bacon or panchetta? That is the question

cynthetiq · May 14, 2012

fflowley said: ↑

The price for a full leg of that stuff, like the one pictured above, boggles the mind.
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I've seen people at the jamon stores walking out with 2-3 legs, it's just crazy!

ralphie250 · May 14, 2012

fflowley said: ↑

The price for a full leg of that stuff, like the one pictured above, boggles the mind.
Click to expand...

Ok, hiw much is it?

cynthetiq · May 14, 2012

LaTienda.com - Fermin Jamon Iberico de Bellota - Free Range & Acorn Fed Spanish Ham

Bone-In Jamón Ibérico de Bellota Ham by Fermín

$1,280.00 JM-07
SALE PRICE: $1,225.00

Jamón Ibérico, the Treasure of Spain
We at La Tienda spent over ten years on a quest to bring the finest of all hams to the U.S. - Jamón Ibérico. Like the Beluga caviar or Kobe beef, Jamón Ibérico is the ultimate of its kind. The combined efforts of many Jamón enthusiasts culminated in the first Ibérico hams arriving on our shores in 2007.

Embutidos y Jamónes Fermín was the first company to export Ibérico ham to the U.S.. This small family company invested countless hours and a significant amount of money to make their facilities ready for USDA approval. Since then, other companies have been approved, but we all owe Fermín a debt of gratitude for making this dream come true.

The first Jamones Ibéricos (hams) arrived in time for Christmas in 2007. The first was sliced by celebrity chef José Andrés on December 12th of that year with the Spanish ambassador to the U.S. in attendance. Now many types of Ibérico ham are available, including acorn fed Jamón Ibérico de Bellota, slices, bone-in hams and boneless hams.

The Quest for Jamón Ibérico

Jamón Ibérico is the pride of Spain. The lineage of the unique animals that produce the hams stretches back to pre-history when they ran wild in the Iberian Peninsula. Columbus had some of them on the Santa María when he set out to discover the New World. Our family began our quest for this finest of all hams when we started our business in 1996.
Ibérico pigs, the ancient Spanish breed live one of two different lifestyles - one lives the life of a normal pig eating grain, and the other is free-range fed on acorns (bellotas) and wild plants. The first produces the delectable Jamón Ibérico and the acorn fed pigs produce the ultimate - Jamón Ibérico de Bellota. The only difference is in diet and exercise, but those things make all the difference in the world.

The rare Jamón Ibérico de Bellota hams are infused with the flavor of their favorite food, the acorn (bellota) from a cork tree. The paper-thin slices, glistening with healthy mono-unsaturated fat, provide a rich nutty flavor and tender texture. Spaniards consume the vast majority of these hams in their own country. Some producers have waiting lists for several years for their best products. They cannot always produce enough hams to meet the demand from Spain, France, Japan and now America.

From the moment they are born, the special black Ibérico hogs destined for Bellota quality are treated royally. From the time they are weaned until their 'sacrifice' (as the Spaniards term it), they live, sleep and forage under the open sky in specially maintained oak forests, called la dehesa. These rare black-hoofed descendants of native Iberian wild boar each have over five acres in which to forage and roam. They live for about two years in this porcine paradise - many times the lifespan of a normal domestic pig.

In the bulking-up stage each fall, the pigs feast on 15 to 20 pounds of acorns orbellotas per day. This allows them to gain as much as 2 pounds of body weight daily! The consistent exercise they enjoy as they forage in a free-range atmosphere is essential to the final quality of the hams, because it allows the beneficial fat to be marbled into the muscles.

Finally, the hams are 'sacrificed,' salted and hung to cure from two to four years. The hams are hung in drying chambers with mountain hair circulating among them, all the while carefully monitored by the Maestro de Jamón. Over time, the hams lose 20% to 40% of their weight as much of the fat melts away. Remarkably, the curing process converts much of the remaining fat into a beneficial good-cholesterol fat, much like extra virgin olive oil. This magical process only occurs in the hams made from acorn fed pigs - producing Bellota hams.

Answers to Your Questions

What is Pata Negra?
Pata Negra is the informal term for the famous 'black hoofed' ham, produced from a venerable strain of Ibérico hog, native only to Spain. This can refer to either Jamón Ibérico or Jamón Ibérico de Bellota. Some people also call them 'Jabugo' hams, after a famous Spanish ham town, but again, this is just slang for any Ibérico ham. All of the hams sold by La Tienda are certified as pata negra (black hoof) Jamón Ibérico, born, raised and cured in Spain.

What is the difference between Jamón Ibérico and Jamón Ibérico de Bellota?
Ibérico refers to the black Spanish pig. Bellota literally means acorns, or acorn fed. Jamón Ibérico is made from an Ibérico pig that eats normal feed. Jamón Ibérico de Bellota refers to Ibérico pigs who are free range and feast on acorns.

How do I serve Ibérico ham?
Serve very thin slices at room temperature. It should be savored with a dry, refreshing wine. Like caviar, you only need a couple of ounces per person to enjoy this delicacy. Jamón Ibérico does not need to be cooked.

How do I store Ibérico ham?
Boneless or sliced Jamón Ibérico should be kept chilled until it is served. It can be stored for a couple of months as long as it is in its original packaging. Once opened the sliced ham should be eaten within a day or two. The boneless can be kept for weeks as long it is carefully wrapped and the cut surface is covered in plastic wrap. The bone-in ham can be stored at room temperature after it is taken out of its packaging. It can last several weeks on a ham holder as long as the cut surface is covered with plastic wrap. The cut surface can become dry or have a slight amount of mold if left for more than a couple of days, but this does no harm - simply discard the first slice and enjoy the remaining ham.

How many people will a Jamón Ibérico serve?
A pack of slices will serve a few people one time. The whole hams can serve up to 50 people at one event. Whole hams can be enjoyed by several people for a number of weeks as long as it is well cared for.
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Charlatan · May 14, 2012

You really can't get much better.

ralphie250 · May 15, 2012

Holy bacon batman
Thats expense

Speed_Gibson · May 15, 2012

Never have tried panchetta
That Jamón Ibérico sounds like it is top of the food chain for ham, but that "ham" part alone would likely mean that I would not care for it. I would give it a try, but generally the only thing I have liked in the pork family is roasts and bacon.
edit: looked at that website -
"NOTE: Your final price will correspond to its exact weight. Bone-in hams weigh about 15 lb. - the sale price is $81.60/lb. The final cost is about $1225.

Jamón Ibérico de Bellota is the ultimate of its kind, in a class with Beluga caviar or Kobe beef. Thin slices of this finest of all hams will literally start to melt at room temperature. The reason is that the ham is marbled with golden, acorn flavored fat, rich in unsaturated healthy oils. Once the ham hits your palate, there is an explosion of complex, delicate flavors with very little saltiness."
that sounds like an experience.

cynthetiq · May 15, 2012

Speed_Gibson said: ↑

Never have tried panchetta
That Jamón Ibérico sounds like it is top of the food chain for ham, but that "ham" part alone would likely mean that I would not care for it. I would give it a try, but generally the only thing I have liked in the pork family is roasts and bacon.
edit: looked at that website -
"NOTE: Your final price will correspond to its exact weight. Bone-in hams weigh about 15 lb. - the sale price is $81.60/lb. The final cost is about $1225.

Jamón Ibérico de Bellota is the ultimate of its kind, in a class with Beluga caviar or Kobe beef. Thin slices of this finest of all hams will literally start to melt at room temperature. The reason is that the ham is marbled with golden, acorn flavored fat, rich in unsaturated healthy oils. Once the ham hits your palate, there is an explosion of complex, delicate flavors with very little saltiness."
that sounds like an experience.
Click to expand...

Speed_Gibson, as a kid growing up I never wanted any of the Spanish treats that family members would bring in. Jamon Serrano back in the 80's was very hard to find, but from time to time my father would come home with a small package of it. I always declined sharing any of it. How sorry I am now for not having had it earlier in my life.

skogafoss thought the same thing. She was equating it to American ham. It's not hing like the sort. Proscuitto is close, but also not anything like American ham. American ham I don't care for as much because it has got this gelatinous texture. Even when I've had shaved ham, it comes close but then the depth of flavors come into play. It is far more nuanced like bacon is.

If you ever get a change to try it I highly suggest it. If you find a purveyor of Spanish goods carving some, say, "Por favor, para probar" asking to test it.

Craven Morehead · May 15, 2012

The local Spanish restaurant, the only in Indiana has Jamón Serrano on the appetizer menu. I've had plenty from this restaurant at catered events recently but have not eaten there in years.

I'm about to.

roachboy · May 15, 2012

pancetta is great in carbonara. it has a different flavor than bacon, so it's used for different things. jamon is better than proscuitto, i think. but i don't typically splash out for it. except at bar jamon on 17th st. between 1st and a. that's an exception. but walking into the place is like setting a hundred on fire. whether that matters or not is entirely situational. and whether you've had any of their lovely selection of riojas. but i digress.

cynthetiq · May 16, 2012

ralphie250 said: ↑

Ok, hiw much is it?
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From Dean & Deluca in SoHo

Remixer · May 16, 2012

cynthetiq said: ↑

From Dean & Deluca in SoHo
Click to expand...

Dean & Deluca?

The same people/company as this one?

cynthetiq · May 16, 2012

Yap. The original is across the street from my office.

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