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OfflinegeokillsA
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Re: Jamón Ibérico / Jamón Serrano [Re: Sell Your Soul]
    #8085535 - 02/29/08 10:21 AM (15 years, 10 months ago)

Nothing wrong with bacon, but any specific style of bacon in particular?
Something off the beaten path, not the mass produced pork bellies we see in every supermarket?

I want something especially unique, nurtured by a culture over tens if not hundreds or even thousands of years!
Perhaps to be considered less of a simple food item, leaning more towards the realm of a coveted work of art.





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InvisibleSell Your Soul
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8085543 - 02/29/08 10:24 AM (15 years, 10 months ago)

While we're on the subject, what exactly is Canadian bacon?
Last time I tried it, it closely resembled ham.


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OfflinegeokillsA
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Re: Jamón Ibérico / Jamón Serrano [Re: Sell Your Soul]
    #8246924 - 04/06/08 02:41 PM (15 years, 9 months ago)

The definition of Canadian Bacon varies depending on where in the world you are. Unlike what
us yanks consider bacon, true Canadian Bacon from Canada is not smoked or precooked.
Since the meat is lean, it won't crisp up in its own fat while it is being cooked and therefore
should be served in thicker slices than Yankee bacon, and only heated to a soft and juicy stage
of cooking rather than crisped. In its flavor, appearance, and texture, Canadian Bacon is
closer to ham than it is to bacon.

Around the start of the 19th century, US style "Canadian" bacon was made with yellow peas
that were ground up into a meal that the back bacon was rolled in to ensure improved curing
and shelf life. Canadian Bacon that is cut from lean pork loins, pickle-cured, and rolled in the
yellow pea meal, is often called Peameal Bacon. Many US style "Canadian" bacons are cured
with salt, sugar to add sweetness, and are smoked. This is the type often found on pizza.




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InvisibleSell Your Soul
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8246988 - 04/06/08 03:05 PM (15 years, 9 months ago)

Ahh OK - that clears it up.
Still tasty, though.


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Invisibledanknugz81
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Re: Jamón Ibérico / Jamón Serrano [Re: Sell Your Soul]
    #8247142 - 04/06/08 03:51 PM (15 years, 9 months ago)

applewood smoked bacon. mmmmm

serrano/iberico is great shit. the fat just melts in your mouth. i love proscuitto san danielle/de parma the most, the spanish relative is a close second.


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OfflineNibin
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8251999 - 04/07/08 06:39 PM (15 years, 9 months ago)

Spanish cured meats that one should try:

Jamón Serrano/Iberico. Melón con Jamón is a summertime favourite

Chorizo/Salchichón: Similar principle. Both are sausage shaped and have different ratios of fat/lean meat and of spices. Salchichón is similar to salami. Can also be made with wild boar or venison (very very good)

Cecina. It is a leg of beef treated in the same way you would treat jamón. I prefer it over jamón .

Lomo Embuchado: Pork fillet treated as jamón.

Mojama: Cured tuna fillet.

There are countless others, like sobrasada, fuet, longaniza...

The good thing I have is that as I live in Spain I can get it all at local supermarkets.

Ever try Jamón Iberico de Bellota geokills? It's a special ham that comes from Iberic pigs fed exclusively on acorns. It is expensive, starting at around 60 euros a kilo but is out of this world.


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Invisibledanknugz81
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Re: Jamón Ibérico / Jamón Serrano [Re: Nibin]
    #8252023 - 04/07/08 06:45 PM (15 years, 9 months ago)

chorizo and eggs is the unofficial south texas breakfast. that and carne guisada tacos. i grew up eating that shit. no wonder i was so fat when i was a kid.


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OfflineLiquidSmoke
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Re: Jamón Ibérico / Jamón Serrano [Re: danknugz81]
    #8252142 - 04/07/08 07:07 PM (15 years, 9 months ago)

Quote:

danknugz81 said:
chorizo and eggs is the unofficial south texas breakfast. that and carne guisada tacos. i grew up eating that shit. no wonder i was so fat when i was a kid.






i enjoy sauteeing chorizo and eggs as well, sometimes i'll make an omelet with some selected peppers,

after trying alot of varieties of salchich/lomo/iberico, etc etc, i've realized i still love the spiciness of a fresh raw chorizo the best.


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InvisibleSell Your Soul
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Re: Jamón Ibérico / Jamón Serrano [Re: LiquidSmoke]
    #8252154 - 04/07/08 07:10 PM (15 years, 9 months ago)

Scrambles eggs with ham and sausage kicks ass. :congrats:


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OfflineNibin
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Re: Jamón Ibérico / Jamón Serrano [Re: Sell Your Soul]
    #8252292 - 04/07/08 07:33 PM (15 years, 9 months ago)

Chorizo and eggs is a typical after party meal in the centre/north of Spain also.


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OfflinegeokillsA
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Re: Jamón Ibérico / Jamón Serrano [Re: Nibin]
    #8252425 - 04/07/08 07:52 PM (15 years, 9 months ago)

Nibin, I have tried a 5-acorn rated Jamón Iberico de Bellota many years ago on the Costa del Sol (Málaga to be precise). 
That experience gave birth to my slightly unhealthy obsession with this totally awesome cured pork product!  :wink:

I would love to try some Mojama and Cecina.  I don't recall having tasted either.
A salt cured beef would be a welcome contrast to all this pork I've been eating! :tongue2:


On that note, for anyone interested, Tienda has an overstock special on the 1.5 lb
end pieces of Jamón Serrano that was sent out to their email list just this morning. 

...I have two end pieces and a log of chorizo on the way! :smile2:


$20 + $11 shipping to California.  If you pick up a second one, the shipping is only about $1 - 2 more. 

LiquidSmoke's brother recently returned from a trip to Spain and brought a sampling from the Museo de Jamón chain. 
Needless to say, these didn't last long...


A lone slice o' lomo:





Here you'll find (in the foreground from left to right), the Museo's Salchichón, Chorizo, Lomo, & Serrano.
In the background, you can scarcely see my link of chorizo, lomo, and Serrano end piece (Tienda imports):



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InvisibleSell Your Soul
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8252477 - 04/07/08 07:59 PM (15 years, 9 months ago)

I want the content of that last picture on my table along with this one:



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Offlinechamp
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8252625 - 04/07/08 08:19 PM (15 years, 9 months ago)

I just tried Lomo recently...so good! I had it plain, on bread with tallegio and then with some lemon olive oil drizzled on it. I love jamon serrano but the Iberico is really expensive these days, like $100 a pound!

Have you tried Speck? It's an Italian smoked prosciutto. Very special and salty tasting.


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OfflinegeokillsA
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Re: Jamón Ibérico / Jamón Serrano [Re: champ]
    #8254887 - 04/08/08 10:23 AM (15 years, 9 months ago)

I could definitely go for a Speck of deliciousness! :yesnod:
Never tried it before though... :nonono:
Will keep an eye out!




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OfflineLiquidSmoke
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #8259918 - 04/09/08 01:32 PM (15 years, 9 months ago)






ho man


theres a place in the city that cuts it all super thin


i was getting high last night and just eating thing slivers of cured meat. it was awsome.


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Invisibledanknugz81
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Re: Jamón Ibérico / Jamón Serrano [Re: LiquidSmoke]
    #8269539 - 04/11/08 01:53 PM (15 years, 9 months ago)

Quote:

LiquidSmoke said:





ho man


theres a place in the city that cuts it all super thin


i was getting high last night and just eating thing slivers of cured meat. it was awsome.




lol you too? this thread got me craving some proscuitto so i went to my local upscale market and picked up some proscuitto san danielle (1/2#.) they just recently got the jamon iberico in and since they let everyone sample, i tried a piece of their's.. very tasty, salty, with a buttery fat content. too bad its $50/lb

this stuff i tasted probably isnt as high quality as the stuff in spain though. i only had iberico one other time when i was working in fine dining, and i remembered that iberico tasting a little better to me. i think they paid a bit more than $50/# for theirs though.

my dinner last night was a couple of bowl hits and a half pound of proscuitto san danielle. oh, the gluttony.


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OfflinegeokillsA
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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #13006892 - 08/05/10 11:44 AM (13 years, 5 months ago)

Well m'lady and I recently had the pleasure to happen upon a nifty restaurant supply store called Surfas in Culver City, California.  Totally by accident, as we were on our way to the beach for some exercise but got stuck in traffic and she was craving coffee, so we ditched the 10 West and headed southwest on Washington Blvd since I knew Culver City has a lot of upscale eateries and shops where we'd be likely to find some good coffee.  Low and behold we happen upon Surfas and do a little digging.

Turns out they have a charcuterie counter where I immediately scoped out a whole leg of cured ham.  Upon closer inspection, it was the mother meat that I explained in the original post of this thread, Jamón Ibérico!  Upon first learning of the price (a whopping $135.25/lb!), I walked away and continued to browse the rest of the store... but ultimately, I gave into my desire to taste this buttery pleasure and bought two slices, totaling over $16!


       


Let me tell you, as someone who hardly thinks twice about paying $10+ for a decent brew at an entertainment event or a bottle of wine for home... the $16 I laid out for these two slices of ham was well worth it!  Granted, I couldn't afford to do this all the time, but damn - my mouth is watering just thinking about what a wonderful experience it was to eat this ham on top of a buttered crusty lightly toasted baguette smeared with a freshly picked garden vine ripened heirloom tomato!

Just get a load of its glistening fat.  Nearly translucent, this ham literally has a tendency to melt in your mouth! :drooling:


           


Paired especially well with these Zebra Green tomatoes sliced some 3 - 4mm thick:

             



                      :thumbup: :awesome: :thumbup:


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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #13007025 - 08/05/10 12:10 PM (13 years, 5 months ago)

I've been somewhat of a vegetarian for a little over a year now.

But I don't think I would be able to pass up Jamon Serrano were it offered to me. I've had some in the past, especially when I went to Spain. And god damn its so good. It's like a buttery, slippery, savory, 100 times better than bacon ham.

So delicious. I thank the pigs for it.


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Re: Jamón Ibérico / Jamón Serrano [Re: geokills]
    #13011005 - 08/06/10 06:53 AM (13 years, 5 months ago)

Nice to see someone else who apprciates this delicacy to the point of obsession such as myself. I for one don't even mess around with serrano as I find it pedestrian (sorry) even the best serrano cannot compare to Cinco Jotas Iberico Bellota (which will be exported to the US starting next year!!!)

Iberico Bellota ham (there is just regular iberico) is nothing like prosciutto or any other dry cured ham in terms of flavor. Bellota hams must age for a minimum of 2 years with higher end hams going upwards of 5!

You can buy Fermin Iberico Bellota at Wegmans, and everytime I do the clerk behind the counter always, always asks: "The $120 a pound ham?


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Re: Jamón Ibérico / Jamón Serrano [Re: soochi]
    #13028227 - 08/09/10 06:21 PM (13 years, 5 months ago)

indeed, jomón is an amazing thing.

i think i should start buying some... it´s redicules that i don´t although i get to eat the good stuff when out with my girlfriends parents.

her mom gets it in small cubes, and i can´t stop eating it until it´s finished.
you can spend two three minuets enjoying each piece, chewing and savoring the experience :drooling:


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