• I'm happy to introduce the Styleforum Happy Hour, our brand new podcast featuring lively discussion about menswear and the fashion industry. In the inaugural edition, a discussion of what's going on in retail today. Please check it out on the Journal. All episodes will be also be available soon on your favorite podcast platform.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

WholePaycheck chain won't be carrying Jamón Serrano

Christofuh

Distinguished Member
Joined
Jun 6, 2006
Messages
2,929
Reaction score
1
Potassium nitrate and sodium nitrate on aisle 5
From what was relayed to me, their buyers couldn't find a single supplier in all of Spain whose product would lack preservatives. Thought I'd throw it out there.
 

KJT

Distinguished Member
Joined
Feb 6, 2008
Messages
1,302
Reaction score
12
I'm pretty sure potassium nitrate (saltpeter) has been used in cured meats since the middle ages. Sodium nitrate is used more frequently now because it's a more reliable anitbacterial agent.

Yes, they're preservatives, but that's the point of curing meat. It's also why the meat takes on the pinkish color and accounts for some of the flavor. Wholefoods needs to get its head out of its ass.
 

HORNS

Stylish Dinosaur
Joined
Apr 24, 2008
Messages
15,879
Reaction score
3,779
I wonder if Smithfield Hams have those ingredients.
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
Originally Posted by Christofuh
Potassium nitrate and sodium nitrate on aisle 5

From what was relayed to me, their buyers couldn't find a single supplier in all of Spain whose product would lack preservatives.
Thought I'd throw it out there.


i'd be really surprised if they didn't have jamon serrano ... that's really pretty common. i can readily understand, however, why they may not have jamon iberico or jamon iberico de bellota, which are harder to come by and, delicious as they are, ridiculously expensive.
 

itsstillmatt

The Liberator
Dubiously Honored
Joined
Mar 11, 2006
Messages
14,384
Reaction score
2,072
Originally Posted by foodguy
i'd be really surprised if they didn't have jamon serrano ... that's really pretty common. i can readily understand, however, why they may not have jamon iberico or jamon iberico de bellota, which are harder to come by and, delicious as they are, ridiculously expensive.
For awhile they stopped carrying proscuitto for the same reason and only had that awful La Quercia stuff. I don't know if that has changed. Unfortunately, they seem to rigidly apply a certain corporate code to ingredients that should be judged on an individual basis.
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
Originally Posted by iammatt
For awhile they stopped carrying proscuitto for the same reason and only had that awful La Quercia stuff. I don't know if that has changed. Unfortunately, they seem to rigidly apply a certain corporate code to ingredients that should be judged on an individual basis.

you think la quercia is awful? huh?
 

itsstillmatt

The Liberator
Dubiously Honored
Joined
Mar 11, 2006
Messages
14,384
Reaction score
2,072
Originally Posted by foodguy
you think la quercia is awful? huh?
I like the related pork (Becker Lane?) a ton, but I think the proscuitto has absolutely zero character. Do you like it?
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
yeah, i'm afraid i do. it's got really great texture and i think it has good flavor. pretty easily the best american-made prosciutto i've had.
 

itsstillmatt

The Liberator
Dubiously Honored
Joined
Mar 11, 2006
Messages
14,384
Reaction score
2,072
Originally Posted by foodguy
yeah, i'm afraid i do. it's got really great texture and i think it has good flavor. pretty easily the best american-made prosciutto i've had.
I'll try it again. I have been known to change my mind. I found the texture to be good, but thought that it lacked any of the developed nutty tastes that great country hams have. Basically salt and pork, but none of the wonderful side effects of the marriage of salt and pork.
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
it does have a fairly delicate flavor, but that's not a bad thing in my book. it almost reminds me of a pio tosini prosciutto from Parma, which is the best I've found imported to the US.
 

mordecai

Immoderator
Joined
Jul 9, 2008
Messages
11,479
Reaction score
779
Originally Posted by foodguy
it does have a fairly delicate flavor, but that's not a bad thing in my book. it almost reminds me of a pio tosini prosciutto from Parma, which is the best I've found imported to the US.
have you gone to mccall's yet? i think i'm going to try the prosciutto they carry (la quercia) for that stuffed tomato recipe this weekend.
 

M. Bardamu

Distinguished Member
Joined
Apr 30, 2009
Messages
1,480
Reaction score
153
I got iberico for serrano prices when the butcher guy at the snooty food boutique mislabelled it...hahaha! $80 worth of ham (and you don't get much, believe me) for less than half that.

There is a guy in Niagara Falls, Canada (I believe) making surprisingly good proscuitto and guanciale by the name of Pingue Prosciutto
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
Originally Posted by mharwitt
have you gone to mccall's yet? i think i'm going to try the prosciutto they carry (la quercia) for that stuffed tomato recipe this weekend.
haven't been to mccall's yet, but that's the prosciutto mattie and i were discussing. please don't use it for cooking. the american stuff you get from trader joe's will be 99% as good for so much less money. and more important, really good prosciutto is something to be appreciated for itself ... it would be like putting rubber soles on a lobb (i really have only the faintest idea of what that means, but someone on the board was getting quite worked up about it the other day).
 

mordecai

Immoderator
Joined
Jul 9, 2008
Messages
11,479
Reaction score
779
Originally Posted by foodguy
haven't been to mccall's yet, but that's the prosciutto mattie and i were discussing. please don't use it for cooking. the american stuff you get from trader joe's will be 99% as good for so much less money. and more important, really good prosciutto is something to be appreciated for itself ... it would be like putting rubber soles on a lobb (i really have only the faintest idea of what that means, but someone on the board was getting quite worked up about it the other day).
good looking out. thanks again. i'll buy the cheap stuff for cooking.
 

Featured Sponsor

How many pairs of shoes do you own?

  • 1 - 4

    Votes: 9 3.5%
  • 5 - 10

    Votes: 39 15.4%
  • 11 - 20

    Votes: 78 30.7%
  • 21 - 30

    Votes: 50 19.7%
  • 31 - 40

    Votes: 17 6.7%
  • 41 - 50

    Votes: 17 6.7%
  • 51 - 60

    Votes: 10 3.9%
  • 61 - 70

    Votes: 5 2.0%
  • 71 - 80

    Votes: 11 4.3%
  • 81 - 90

    Votes: 2 0.8%
  • 91 - 100

    Votes: 2 0.8%
  • 100+

    Votes: 14 5.5%

Related Threads

Forum statistics

Threads
427,324
Messages
9,197,154
Members
193,158
Latest member
hardmod

Styleforum is proudly sponsored by

Top