D'Artagnan Jamon Serrano - Page 2

I'd follow the instructions just to be safe. Is it good?

I have not broken into it yet - probably will not til this Saturday. I have read a number of sources, all which indicate that a boneless ham ought to be refrigerated. I wonder if the fact that it has been boned (after curing, I think?) leaves air pockets that are potential breeding grounds for bacteria. Still looking for a definitive answer from someone more knowledgable than I, however. It is in the refrig. for now, just to stay on the safe side.

Serrano ham is less expensive, and it has it's place for sure. The main problem that I have with Serrano is the lack of fat. It has it's own merit, it's got stronger taste then most prosciutto i've had. but Bellota has an arm and a leg over all. The fact that the pigs gorge on acorns before their slaughtered makes it not only a lot healthier: monosaturated fats. it makes the pigs fatter which improves mouthfeel of the ham 10 fold. Not to mention the 'nuttier' taste and sweetness.. i don't think i can overstate how good bellota ham is. One thing to note is that there are different brands/classes of bellota, all of them taste somewhat different and have different texture, like wine. If you are a foodie this may well be one of the best sites you've seen: This is the Vulcan Bellota plate at the restaurant Bellota Bellota in Paris, 7th arr. What it consists of is some of the very finest ham ever made, sliced by hand, and layed around a porcelain disk, with a candle in the middle. the metal becomes heated and causes the fat in the ham to change, it gets melty almost transluscent. You eat the ham slowly, eat some andalucian olives, potato puree drowning in spanish olive oil, and drink a rioja or even better a 'vendages tardives' wine. I've worked as a Chef in Paris for 2 years at some of the best restaurants in town(2-3michelin stars), few things have some close as far as a gastronomical experience.

^^ I used to go there for lunch every week. Really nice people and a good product, but expensive as hell.

the kinds that spends a hell of a lot more on ham than on matza balls

Douglas - I am not the supreme source on this, but a whole ham has a layer of fat that keeps out the bad stuff. once it has been cut into, theoretically germs can get in. that said, people hung hams for thousands of years without refrigeration. I am guessing that it more a liability thing that a real danger.

LOL!!!!!!!!!

The best ham I ever had, and some of the best seafood...and wine..and other things EVER.. was in Spain. Their ham is so effing illlllllllllll....if you ever get a chance....(northern spain)..prob good all over though.