some random shots

[Wiley]

What else can I say but "WOW!"?

[Dr.G]

» and completely apropos of nothing, this is iberian ham from the barcelona

What animal is that made from? Doesn't look like the leg of a pig. Is it deer?

Cheers,

George

[tandblov]

I have never heard of Iberian Ham. Any thoughts or info you can provide Ken?

[Ken Gargett]

» I have never heard of Iberian Ham. Any thoughts or info you can provide

» Ken?

they refer to it as black pig - they eat black acorns and it is considered the greatest ham on the planet - which gets everybody terribly parochial until they try it and then there is a whole unch of converts.

this from wikpedia but there would be heaps more on the internet if you wanted.

Jamón ibérico is a type of jamón, a cured ham produced only in Spain (when produced in Portugal it is known as presunto). It is at least 75% Black Iberian Pig, also called the cerdo ***** or black pig, the only breed of pig that naturally seeks and eats mainly acorns: according to Spain's Denominación de Origen rules on food products jamón ibérico may be made from cross-bred pigs as long as they are at least 75% ibérico.

The Black Iberian Pig lives primarily in the south and southwest parts of Spain, including the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz, Seville, Córdoba and Huelva. Immediately after weaning the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point the diet may be strictly limited to acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities. This is described in more detail below.

The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the southern border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera.[citation needed] The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months

The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.

The third type of jamón ibérico is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.

The term pata negra is also used to refer to jamón ibérico in general and may refer to any one of the above three types.

Bellota jamones are prized both for their smooth texture and rich savory taste. A good ibérico ham has regular flecks of intramuscular fat. Because of the pig's diet of acorns, much of the jamón's fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol.

Until recently, jamón ibérico was not available in the U.S. (a fact referenced in the movie Perdita Durango, where the ham of Jabugo is praised as "illegal, but delicious"). In 2005 the first producer in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to export ibérico ham products to the U.S. The first jamóns ibéricos were released for sale in the United States in December, 2007, with the bellota hams due to follow in July 2008. These are the priciest hams in the world: The basic jamón ibérico is $52 a pound, and the bellota is priced at $96 a pound (both initially sold only by the 15-pound leg by the importer, La Tienda).

Jamón ibérico on display on a market in Barcelona, Spain.

[edit] Curing

The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least nine months, although some producers cure their jamones ibéricos for over two years.

The ibérico hams from the town of Jabugo in the Huelva province are renowned for their consistently high quality. Practically the entire town is devoted to the production of Jamón Ibérico, where the biggest producer is 5J Sánchez Romero Carvajal; the main square is even called La plaza del Jamón (Ham Square).

Jamones Ibéricos common way of storageJamón ibérico, which only accounts for about 5% of Spain's cured-ham production, is very expensive and not widely available abroad.

it only recently became available in australia - try a speciality food store.

[Ken Gargett]

could not resist, while in posting mode. this is the 1863 ferriera, followed by the bottle. next to it is the fabulous 1917.

and completely apropos of nothing, this is iberian ham from the barcelona market on las ramblas, a fabulous place to visit. a mere 163 euros a kilo. but it is sooooo good. we convinced the guys there to try a slice (must be getting better, last visit, hey charged me 10 euros for a slice).

[Claudius]

» this is iberian ham from the barcelona market on las ramblas, a fabulous place to visit. a mere 163 euros a kilo.

» but it is sooooo good. we convinced the guys there to try a slice (must be

» getting better, last visit, hey charged me 10 euros for a slice).

»

Which producer and how many months of maturation?

[crossbow]

» could not resist, while in posting mode. this is the 1863 ferriera,

» followed by the bottle. next to it is the fabulous 1917.

»

»

»

So how was the 1863 Port? Can it be compared to the 1917?

[Ken Gargett]

» » could not resist, while in posting mode. this is the 1863 ferriera,

» » followed by the bottle. next to it is the fabulous 1917.

» »

» »

»

» »

»

» So how was the 1863 Port? Can it be compared to the 1917?

we looked at 94, 78 (strange to me as they reckon it is drinking better than their 77), 66 (very good and again they reckon this drinking better than 63), 47 (spectacular out of magnums), 17 (the pick of the lot), and the 1863, still looking good but a little tired. fascinating.

as for the producers of the hams, no idea but the market has heaps of different stalls - you could no doubt find a lot of them.