1. And... we're back. You'll notice that all of your images are back as well, as are our beloved emoticons, including the infamous :foo: We have also worked with our server folks and developers to fix the issues that were slowing down the site.

    There is still work to be done - the images in existing sigs are not yet linked, for example, and we are working on a way to get the images to load faster - which will improve the performance of the site, especially on the pages with a ton of images, and we will continue to work diligently on that and keep you updated.

    Cheers,

    Fok on behalf of the entire Styleforum team
    Dismiss Notice

My Ham Thread

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Jan 31, 2012.

  1. erictheobscure

    erictheobscure Senior member

    Messages:
    5,291
    Joined:
    Feb 18, 2008
    At some point during my day at work, my brain must've gotten completely fried. I'm unable to achieve basic comprehension in most of the threads in the Food & Drink forum.
     
  2. Rambo

    Rambo Senior member

    Messages:
    27,312
    Joined:
    Oct 3, 2007
    Location:
    I'M IN MIAMI, BITCH
    Can I recommend a mail order ham from Mother's in New Orleans? Sweet jesus that was delicious, and I don't even like ham.
     
  3. b1os

    b1os Senior member

    Messages:
    9,449
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Probably start with Serrano if you like the taste. I prefer Parma ham but not sure where you can get.
    Damnn, bhowie, what did you write? Quintuple posts for the win.
     
  4. globetrotter

    globetrotter Senior member

    Messages:
    20,605
    Joined:
    Sep 28, 2004
    Location:
    greater chicago
    I find that I don't even eat italian ham anymore, I much prefer spanish, and that there is a corrolation between price and taste. right now in my fridge I have a kilo each of spanish ham, black footed, and about half a kilo of black forrest. the latter is heavily smoked, the former not. they both are a lot redder, darker in color than typical italian ham. if I was eating it a little faster, I'd get a country ham, as a third ham.

    Matt, I wish that I could remember the details of what you want to look for, but I always have bought at a butcher in spain and they talk me through it. what you want is from the black footed breed of pig, acorn fed, and that is iberico, I believe.
     
  5. ehkay

    ehkay Senior member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    Iberico is the breed. They have black feet. Acorn fed is de bellotta. Mucho mas dinero, and I only think 1 or 2 brands are imported to the US.
     
  6. b1os

    b1os Senior member

    Messages:
    9,449
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Well, Ibérico is generally quite expensive (hype). Think of 10-30€/100g when you buy it in small amounts (i.e. not on the bone). Jamón ibérico de belotta is also known as jamón de pata negra. I tasted an award-winning jamón de pata negra a couple of months ago which was 25€/100g. It was very good. Still, for practicing I'd go with a jamón de serrano or prosciutto di parma. Or, if the selection is good, I'd probably go with another, less "hyped" one that tastes good or better and costs less. Jambon de Bayonne is quite nice, too. Bras had a wonderful jambon du pays which they served in the Gargouillou.
     
    Last edited: Feb 1, 2012
  7. Douglas

    Douglas Senior member

    Messages:
    14,658
    Joined:
    Aug 17, 2007
    Location:
    Purseforum
    www.latienda.com

    These guys have a good selection of jamon at various prices.

    I too prefer the taste of Spanish ham over Italian - I dunno, I find the flavor to be a little more concentrated, but YMMV. I have a notoriously bad palate as a result of chronic sinus issues. Annoying, since I enjoy cooking so much. Maybe that's why my food sucks.

    I've ordered a boneless Serrano from them and it was solid, if unspectacular, but for like $250-350, a bone-in Serrano is a hard deal to pass up, especially for something like a Christmas party. Should also be a good way to cut your teeth on the carving. Invest in a sturdy stand - the cheap one they sell on their site (the $~50 one) is the one I got, and though it's serviceable, I wish often for a little bit more stability and mass. The hardwood ones look awesome, but as I am a peasant, the $750 was a bit more than I was willing to put into it.

    If I were to do it again, I'd step up to a non-bellota Iberico. They're at more of a $700 price point, and I'd imagine pretty farking good.

    Bellota is crazy, like $1300.

    Service with Tienda is quite good, I got my stuff quickly and nicely packed. Because I bought a boneless one, it was cold-packed; not sure if they'd do the same with a bone-in. I never got entirely to the root of why boneless hams need refrigeration and bone-in do not, but I presume it has something to do with the fact that boning might open up air pockets inside the ham that would not exist in a bone-in ham.

    Knife is important, too. I bought a mid-price one from Tienda and I don't really like it, though I'm sure in the right hands it could be sharpened appropriately. You, OTOH, probably have a roster of knives that would be perfect for the purpose. I'm told you should have a slightly "flexible" knife; I've seen guys all dressed up wielding these long whippy wu-shu looking things and they get amazing results, but in the end I haven't had the greatest results myself.

    Have fun... I have been looking at getting another Serrano just recently myself. I find it's great to have something like that laying around - always great as an app and can enhance many weeknight meals.
     
  8. Douglas

    Douglas Senior member

    Messages:
    14,658
    Joined:
    Aug 17, 2007
    Location:
    Purseforum
    

    I'm no expert, but I do not believe this is exactly correct - pata negra refers to the "black feet" of the iberico breed. Bellota means acorn, and not all pata negra hams have been fed on bellota.
     
  9. ehkay

    ehkay Senior member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    


    99% sure this is correct.
     
  10. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    Thanks. This is exactly what I wanted to know. I am basically thinking what you mention in your last sentence. It would be great to slice off a bit in the evening and have with a glass of wine, as an appetizer, or just while we are getting ready. Also good info about the stands. I hate spending a ton on stuff like that, but it sounds like the $50 option may not be great.

    The Serrano and Iberico seem very different to me, both in taste and in the fact that they seem to be from very different sorts of pigs. I don't love Parma hams I've had here, but in Italy some have been great. I guess i'll call and try to figure out Iberico vs Serrano myself. Carving will, I am sure, be difficult in the beginning, but you can eat your mistakes, and I learn quickly...
     
  11. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

    Messages:
    33,335
    Joined:
    Oct 16, 2006
    Location:
    New York City
    I thought this was going to be about radios. :confused:
     
  12. b1os

    b1os Senior member

    Messages:
    9,449
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    
    Yeah, you guys are right.
    Jamón Ibérico/Jamón de Pata Negra seems to have three quality grades:
    de Pienso (Cebo?): Grain-fed
    de Recebo: fed with up to 30% belotta/acorns in the end of the breeding ("finishing")
    de Belotta: At least 75% of the pigs have to be of the Ibérico-breed, >40% of their live weight through eating acorns and herbs plus free-range.

    At least that's what German wiki says. Can't completely understand the Spain wiki, but I think the above grading is mostly correct, however some numbers and details might not be definite.
     
    Last edited: Feb 1, 2012
  13. edinatlanta

    edinatlanta Senior member

    Messages:
    25,427
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    

    My dad is big into ham radio.

    Side note: If I buy a house, I think I will ask for a good ham like this for a housewarming present. SFers can chip in to buy me one. Get 100 of you giving 7 bucks and I will be set.
     
  14. b1os

    b1os Senior member

    Messages:
    9,449
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    Did you steal that avatar? I'm sure I've seen it before on here?!
     
  15. edinatlanta

    edinatlanta Senior member

    Messages:
    25,427
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    

    Nope. No stealing, no one has ever had this before. Why do you ask? :confused:
     
  16. mgm9128

    mgm9128 Senior member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    Haha, I love the title of this thread. "MY Ham Thread".
     
    Last edited: Feb 1, 2012
  17. b1os

    b1os Senior member

    Messages:
    9,449
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    
    Replace steal with "steal".^^
    Never mind though, I just thought I had seen that one yesterday or so on the forum on another user.
    B2T now, don't want to get reported for off-topic! (Does this already count as trying to moderate the discussion?.. well, fuck.)
     
  18. HORNS

    HORNS Senior member

    Messages:
    15,141
    Joined:
    Apr 24, 2008
    Location:
    Waiting for Saturday to Come
    Matt, where are you getting your ham here in San Fran? Have you talked to Roger at Say Cheeses or Charles at 24th Street Cheese? They both should give you good advice. The non bellota jamon iberico at 24 Street Cheese is the best ham I ever have had, but it's not like I'm some expert by any stretch of the imagination.
     
  19. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

    Messages:
    14,384
    Joined:
    Mar 11, 2006
    Location:
    The wild and the pure.
    

    I ended up getting, well ordering and waiting for, a non-bellota Iberico from the Spanish Table in Berkeley. I am also taking Douglas' advice and getting a slightly sturdier ham holder. Hopefully all works out well. If it does, I might be able to send all of my pants back for the 5 cm shuffle.
     
  20. HORNS

    HORNS Senior member

    Messages:
    15,141
    Joined:
    Apr 24, 2008
    Location:
    Waiting for Saturday to Come
    

    Never heard of that place. Enjoy your jamon!
     

Share This Page

Styleforum is proudly sponsored by