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Jamon Iberico

post #1 of 74
12/17/09 at 12:43pm
Thread Starter 
Just ordered some from latienda.

Is it really gonna be as heavenly as they say?

What's the best way to enjoy? wine/beer recommendations?

I'm thinking some Manchego also?
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post #2 of 74
12/17/09 at 12:48pm
Some Manchego, some Marcona almonds, and some lightly brined Spanish olives. Simple and incredible.
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post #3 of 74
12/17/09 at 12:50pm
Thread Starter 
thanks Kwik.

Is that an Iberrico pig in your avatar?
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post #4 of 74
12/17/09 at 1:01pm
Nope, it's a super delicious Berkshire.
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post #5 of 74
12/17/09 at 2:17pm
Quote:
Originally Posted by kwilkinson View Post
Some Manchego, some Marcona almonds, and some lightly brined Spanish olives. Simple and incredible.
rather cliché, no? that's like saying a hamburger has to have american cheese and a side of apple pie. and it's iberico. one 'r'.
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post #6 of 74
12/17/09 at 2:18pm
Quote:
Originally Posted by matadorpoeta View Post
rather cliché, no? that's like saying a hamburger has to have american cheese and a side of apple pie.

Entirely cliche. That doesn't make it any less good. There's a reason these things are served together so often, and it's because they're successful.
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post #7 of 74
12/17/09 at 2:22pm
There's this place in boston that has a lot of nice imported spanish meets and cheeses called Las Ventas. You can get killer sandwiches there too. Seranno ham at about $25 /lb, some iberico ham at about $80 /lb and then this other kind of iberico ham at around $125 /lb. Pretty cool little place. Love me some manchego too. Manchego el trigal is some good shit you can get in the states readily at most whole foods. A great raw milk manchego. Super tasty
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post #8 of 74
12/17/09 at 2:23pm
yes, what you posted is delicious, but you can use jamon iberico or jamon serrano like any other ham, and most people do. make a sandwich, put it on a pizza, whatever.

the people in southern spain who eat it most don't treat like it some precious delicacy--no wine/beer recommendations.
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post #9 of 74
12/17/09 at 2:25pm
Quote:
Originally Posted by matadorpoeta View Post
the people in southern spain who eat it most don't treat like it some precious delicacy.

thats because they don't pay $125/lb for it.
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post #10 of 74
12/17/09 at 2:26pm
Quote:
Originally Posted by edmorel View Post
thats because they don't pay $125/lb for it.

because it's not worth $125.
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post #11 of 74
12/17/09 at 2:27pm
I like dry cured ham by itself. No need to add anything else.
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post #12 of 74
12/17/09 at 2:28pm
Quote:
Originally Posted by matadorpoeta View Post
because it's not worth $125.

There's a difference between price and worth.
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post #13 of 74
12/17/09 at 2:33pm
Quote:
Originally Posted by matadorpoeta View Post
yes, what you posted is delicious, but you can use jamon iberico or jamon serrano like any other ham, and most people do. make a sandwich, put it on a pizza, whatever.

the people in southern spain who eat it most don't treat like it some precious delicacy--no wine/beer recommendations.

Thanks, I had no idea about any of that.
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post #14 of 74
12/17/09 at 2:37pm
I had Jamon Iberico last time I ate at Eleven Madison Park. They served it as part of an asparagus assortment, really interesting and delicious.
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post #15 of 74
12/17/09 at 2:42pm
Quote:
Originally Posted by kwilkinson View Post
Thanks, I had no idea about any of that.

don't roll your eyes at me!

that was meant more for the o.p.
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