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

Piobaire

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Noice!
 

cheessus

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this is the most baller picture ive ever seen on sf.
 

lee_44106

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Iberico or Iberico Bellata?

Does the flavor gets muddied with thicker cuts?
 

holymadness

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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.
 

itsstillmatt

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Originally Posted by holymadness
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?
 

holymadness

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Originally Posted by iammatt
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.

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.
 

SField

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Originally Posted by holymadness
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.
 

kwilkinson

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When you are finished, please send me the bone. I will gnaw on that thing for weeks, like a fucking dog.
 

HORNS

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Originally Posted by holymadness
I think it's a sixteen-pounder.

Someone likes you a LOT.
 

Tokyo Slim

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You have happy little flower tiles in your kitchen.
 

holymadness

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Originally Posted by mharwitt
that's the least appetizing turkey i've ever seen
I laughed hard.

Originally Posted by kwilkinson
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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