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Re: Christmas came early at casa holymadness -- UPDATED with photos

post #1 of 97
11/21/10 at 2:25pm
Thread Starter 
I think it's a sixteen-pounder.

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post #2 of 97
11/21/10 at 2:28pm
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post #3 of 97
11/21/10 at 2:29pm
Noice!
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post #4 of 97
11/21/10 at 2:37pm
this is the most baller picture ive ever seen on sf.
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post #5 of 97
11/21/10 at 2:43pm
Iberico or Iberico Bellata?

Does the flavor gets muddied with thicker cuts?
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post #6 of 97
11/21/10 at 3:01pm
Thread Starter 
It was a gift so I'm not sure, but I very much doubt it's bellota. A ham this size would be frightfully expensive if so. Probably recebo or cebo. And we're planning to cut it in thin slices. The soporte comes with a special kind of long, thin, flexible knife (cuchillo jamonero) that resembles a fishmonger's knife for doing just that. It'd probably be too tough to chew in thick slices. Either way, it's bocadillos every day until March.
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post #7 of 97
11/21/10 at 3:03pm
Quote:
Originally Posted by holymadness View Post
It was a gift so I'm not sure, but I very much doubt it's bellota. A ham this size would be frightfully expensive if so. Probably recebo or cebo. And we're planning to cut it in thin slices. The soporte comes with a special kind of long, thin, flexible knife (cuchillo jamonero) that resembles a fishmonger's knife for doing just that. It'd probably be too tough to chew in thick slices. Either way, it's bocadillos every day until March.
Awesome. Be sure to use any trimmings to cook vegetables. Fuck, I'd like to get something like that. How long is it ok just sitting out at room temp? Forever?
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post #8 of 97
11/21/10 at 3:12pm
My dog and I envy you.
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post #9 of 97
11/21/10 at 3:20pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
Awesome. Be sure to use any trimmings to cook vegetables.
Good idea. Interestingly, I've seen jamon back fat for sale in San Francisco, but not the meat itself. Is it illegal to import to the USA? My father-in-law and I have pipe dreams of starting a jamon exporting business.

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Fuck, I'd like to get something like that. How long is it ok just sitting out at room temp? Forever?
As it is it can sit like that around forever. Once I start cutting into it, I'll have to cover it with a cloth after each session to prevent the exposed flesh from drying out, but it shouldn't go bad.
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post #10 of 97
11/21/10 at 3:40pm
Quote:
Originally Posted by holymadness View Post
It was a gift so I'm not sure, but I very much doubt it's bellota. A ham this size would be frightfully expensive if so. Probably recebo or cebo.

And we're planning to cut it in thin slices. The soporte comes with a special kind of long, thin, flexible knife (cuchillo jamonero) that resembles a fishmonger's knife for doing just that. It'd probably be too tough to chew in thick slices.

Either way, it's bocadillos every day until March.

i am... so jealous.

Yes a Bellota of that size would cost something unthinkable. It would expensive in Spain, let alone here.

Beautiful piece you have there... enjoy it and don't waste even a scrap of it.
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post #11 of 97
11/21/10 at 3:59pm
that's the least appetizing turkey i've ever seen
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post #12 of 97
11/21/10 at 3:59pm
When you are finished, please send me the bone. I will gnaw on that thing for weeks, like a fucking dog.
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post #13 of 97
11/21/10 at 4:00pm
Quote:
Originally Posted by holymadness View Post
I think it's a sixteen-pounder.

Someone likes you a LOT.
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post #14 of 97
11/21/10 at 4:24pm
You have happy little flower tiles in your kitchen.
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post #15 of 97
11/21/10 at 4:28pm
Thread Starter 
Quote:
Originally Posted by mharwitt View Post
that's the least appetizing turkey i've ever seen
I laughed hard.
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Originally Posted by kwilkinson View Post
When you are finished, please send me the bone. I will gnaw on that thing for weeks, like a fucking dog.
You're welcome to have some if ever you're in town. I'm already fantasizing about the soups I'll make with it.
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