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Are you sarging up in here, bhowie?
UNIFORM LA CHILLICOTHE WORK JACKET Drop, going on right now.
Uniform LA's Chillicothe Work Jacket is an elevated take on the classic Detroit Work Jacket. Made of ultra-premium 14-ounce Japanese canvas, it has been meticulously washed and hand distressed to replicate vintage workwear that’s been worn for years, and available in three colors.
This just dropped today. If you missed out on the preorder, there are some sizes left, but they won't be around for long. Check out the remaining stock here
Good luck!.
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Jamón ibérico de belotta is also known as jamón de pata negra.
Iberico is the breed. They have black feet. Acorn fed is de bellotta.
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.
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.