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WholePaycheck chain won't be carrying Jamón Serrano

post #1 of 50
11/18/10 at 4:48am
Thread Starter 
Potassium nitrate and sodium nitrate on aisle 5 From what was relayed to me, their buyers couldn't find a single supplier in all of Spain whose product would lack preservatives. Thought I'd throw it out there.
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post #2 of 50
11/18/10 at 10:37am
I'm pretty sure potassium nitrate (saltpeter) has been used in cured meats since the middle ages. Sodium nitrate is used more frequently now because it's a more reliable anitbacterial agent. Yes, they're preservatives, but that's the point of curing meat. It's also why the meat takes on the pinkish color and accounts for some of the flavor. Wholefoods needs to get its head out of its ass.
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post #3 of 50
11/18/10 at 12:02pm
I wonder if Smithfield Hams have those ingredients.
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post #4 of 50
11/18/10 at 6:40pm
Quote:
Originally Posted by Christofuh View Post
Potassium nitrate and sodium nitrate on aisle 5
From what was relayed to me, their buyers couldn't find a single supplier in all of Spain whose product would lack preservatives.
Thought I'd throw it out there.

i'd be really surprised if they didn't have jamon serrano ... that's really pretty common. i can readily understand, however, why they may not have jamon iberico or jamon iberico de bellota, which are harder to come by and, delicious as they are, ridiculously expensive.
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post #5 of 50
11/18/10 at 7:51pm
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Originally Posted by foodguy View Post
i'd be really surprised if they didn't have jamon serrano ... that's really pretty common. i can readily understand, however, why they may not have jamon iberico or jamon iberico de bellota, which are harder to come by and, delicious as they are, ridiculously expensive.
For awhile they stopped carrying proscuitto for the same reason and only had that awful La Quercia stuff. I don't know if that has changed. Unfortunately, they seem to rigidly apply a certain corporate code to ingredients that should be judged on an individual basis.
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post #6 of 50
11/18/10 at 8:00pm
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Originally Posted by iammatt View Post
For awhile they stopped carrying proscuitto for the same reason and only had that awful La Quercia stuff. I don't know if that has changed. Unfortunately, they seem to rigidly apply a certain corporate code to ingredients that should be judged on an individual basis.

you think la quercia is awful? huh?
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post #7 of 50
11/18/10 at 8:02pm
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Originally Posted by foodguy View Post
you think la quercia is awful? huh?
I like the related pork (Becker Lane?) a ton, but I think the proscuitto has absolutely zero character. Do you like it?
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post #8 of 50
11/18/10 at 8:35pm
yeah, i'm afraid i do. it's got really great texture and i think it has good flavor. pretty easily the best american-made prosciutto i've had.
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post #9 of 50
11/18/10 at 8:45pm
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Originally Posted by foodguy View Post
yeah, i'm afraid i do. it's got really great texture and i think it has good flavor. pretty easily the best american-made prosciutto i've had.
I'll try it again. I have been known to change my mind. I found the texture to be good, but thought that it lacked any of the developed nutty tastes that great country hams have. Basically salt and pork, but none of the wonderful side effects of the marriage of salt and pork.
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post #10 of 50
11/18/10 at 8:53pm
it does have a fairly delicate flavor, but that's not a bad thing in my book. it almost reminds me of a pio tosini prosciutto from Parma, which is the best I've found imported to the US.
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post #11 of 50
11/18/10 at 8:55pm
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Originally Posted by foodguy View Post
it does have a fairly delicate flavor, but that's not a bad thing in my book. it almost reminds me of a pio tosini prosciutto from Parma, which is the best I've found imported to the US.
have you gone to mccall's yet? i think i'm going to try the prosciutto they carry (la quercia) for that stuffed tomato recipe this weekend.
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post #12 of 50
11/18/10 at 9:01pm
I got iberico for serrano prices when the butcher guy at the snooty food boutique mislabelled it...hahaha! $80 worth of ham (and you don't get much, believe me) for less than half that.

There is a guy in Niagara Falls, Canada (I believe) making surprisingly good proscuitto and guanciale by the name of Pingue Prosciutto
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post #13 of 50
11/18/10 at 9:04pm
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Originally Posted by M. Bardamu View Post
by the name of Pingue Prosciutto

and he makes Prosciutto?

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post #14 of 50
11/18/10 at 9:07pm
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Originally Posted by mharwitt View Post
have you gone to mccall's yet? i think i'm going to try the prosciutto they carry (la quercia) for that stuffed tomato recipe this weekend.
haven't been to mccall's yet, but that's the prosciutto mattie and i were discussing. please don't use it for cooking. the american stuff you get from trader joe's will be 99% as good for so much less money. and more important, really good prosciutto is something to be appreciated for itself ... it would be like putting rubber soles on a lobb (i really have only the faintest idea of what that means, but someone on the board was getting quite worked up about it the other day).
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post #15 of 50
11/18/10 at 9:11pm
Quote:
Originally Posted by foodguy View Post
haven't been to mccall's yet, but that's the prosciutto mattie and i were discussing. please don't use it for cooking. the american stuff you get from trader joe's will be 99% as good for so much less money. and more important, really good prosciutto is something to be appreciated for itself ... it would be like putting rubber soles on a lobb (i really have only the faintest idea of what that means, but someone on the board was getting quite worked up about it the other day).
good looking out. thanks again. i'll buy the cheap stuff for cooking.
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