Comment from gary
Time: October 19, 2008, 9:09 pm

I took Michael my son to BCN and whilst we were out I bought a platter with a selection of ibericos. They were lined up in the usual way in lines fown the platter. I let him pick and I ate whatever he ate. At the end only the good quality, dark, marbled jamón was left. He made no attempt to pick it up. I asked what was the matter with it. He said that it looked dark and a bit iffy and it had streaks of fat in it.
I told him about the prduction of high quality jamón and he tried a sliver. He was immediately hooked… its obviously going to cost me dear when we visit MAD next week!!

Comment from Edith
Time: October 19, 2008, 11:49 pm

This isn’t pork - this is jamón ibérico!

Comment from raytibbitts
Time: October 20, 2008, 1:35 am

I will acknowledge that high quality Spanish pork products are world renowned for their wonderful deliciousness and delectability. And I will refrain from any complaining, and recommend anyone try these products, as there is a high probability that they will really come to appreciate an important part of Spanish gastronomy.
I just happen be an outlier in the statistical spread of taste. I do not find these foods to taste good, and unfortunately for me, many of them actually taste quite bad to me.
Pity me.

Comment from Stuart
Time: October 20, 2008, 3:54 pm

The title of this post really should have been “Jamon Jeaven”

Comment from Pete
Time: October 20, 2008, 5:14 pm

Mmm my mouth was watering just watching that!
Having recently taken up residence in Spain, and living in limbo at the moment (job/flat searching), I am looking forward to the day when we buy our first pata negra to celebrate our arrival…although until i learn to cut it properly i might have to practice with the cheaper stuff.

Comment from Joe Cohen
Time: October 20, 2008, 5:44 pm

I just got back from a few days in Madrid, and my hotel (the Room Mate Alicia — wonderful!) was right on the Plaza de Santa Ana, where there was a food festival going on. At a stand featuring jamón, I purchased a bocadillo, which came with a little glass of wine, and listened to the customers evaluating, describing and arguing about the qualities of jamón with the guy behind the counter. Yikes! It was like the cliché about Eskimos having a thousand words for snow. I never thought I’d hear a ham described as “guapo,” but I guess that applies!

Comment from vicente
Time: October 21, 2008, 9:43 am

fantastic ben, i so envy, i would like in this moment internet videos were like a transporter and i could come to your house to robe this plate, jumy jumy

Comment from ValenciaSon
Time: October 21, 2008, 12:57 pm

At 75 Euros/Kg on the one hand that’s a pricey treat but on the other that’s quite a bargain when you compare what it costs in the US: 227 euros/kg.

Comment from John in SF
Time: October 22, 2008, 6:12 am

I hope you let your friends know that you allowed the whole world to drool over their plate of jamon before you served it to them!

Comment from Amy
Time: October 22, 2008, 7:19 am

Ben, I literally started salivating halfway through this. I miss jabon iberica!

Comment from Amy
Time: October 22, 2008, 7:20 am

Er, rather — jaMon iberico. Although I imagine Iberian soap is also quite lovely…

Comment from Edith
Time: October 22, 2008, 7:18 pm

@ Any,

Talking about soap: do you know Maja? This is a classical Spanish soap, and I remember we used it at home in Holland because my mother bought it every now and then (back in the 1960s and 1970s). I’m not sure how popular it is in Spain these days, though.

Comment from David Allen
Time: October 27, 2008, 3:15 pm

I tell you what - It can be very difficult being a vegetarian in Spain. I have found a number of good vegetarian restaurants in Girona now because in a veggie restaurant you get choice of food as well as top quality nosh.

In the ordinary restaurant the chefs haven’t got a clue, although I did find an Indian yesterday that had a choice.
As for the legs of meat they hang in the shops etc - I find it totally disgusting. The smell is horrible too…

Comment from Margot
Time: October 27, 2008, 6:52 pm

sorry Ben to go off topic….
@ David Allen. : ….”It can be very difficult being a vegetarian in Spain”

- Just in case you missed it….Marina did a terrific (”advanced” level ) podcast with 2 girlfriends on this subject.

Comment from ValenciaSon
Time: October 28, 2008, 12:02 pm

My mom likes Maja. My wife finds it too strong, scent-wise. Didn’t even see it last time in Spain. What I did see and found amusing was all these Nivea anti-aging skin products for men.

Comment from Christian Menniss
Time: November 14, 2008, 4:26 pm

Out of interest what is the difference between Jamon Iberico and Jamon Serrano?

Comment from Lola
Time: November 20, 2008, 5:05 pm

Yes, David, it must be very difficult being a vegan in Spain. There´s good food everywhere. If you happen to eat top quality meat ( “cerdo ibérico”, cow, lamb…) you would think about vegetarianism again, haha.

Anyway, the “jabón ibérico” smell ( not horrible, my friend ) and flavour can´t be appreciated by anyone….fortunately. “No está hecha la miel para la boca del asno”, that´s what they say.

Comment from Lola
Time: November 20, 2008, 5:16 pm

To Christian: if you can speak Spanish, here´s two good pages for your interest in the difference between “jamón ibérico” and “jamón serrano”

http://www.lopezortega.es/files/sabias_clasificacion.php

http://www.ibergour.com/es/jamon/preguntas_frecuentes_jamon.html

To sum up, we´d say that these types differs in the “race” of the pork, the food they receive, where they are and the time of “curación”. Obviously, the best and most exquisite is the “jamón ibérico de bellota”. You´ll have to pay a lot, but it´s worth!

Also, be careful with this! Not all legs with black nails are top quality. The best information you can get, and 100% trustful, comes in the label of the leg.

Comment from Edith
Time: November 20, 2008, 9:23 pm

@ Lola,

A vegetarian is not necessarily a vegan - unlike vegans, many vegetarians do consume dairy products and eggs.

I’m a part-time vegetarian myself, which means I eat vegetarian dinners about 3 times a week. But I also love el jamón ibérico! Talking about free-range pigs…

Comment from Richardksa
Time: November 21, 2008, 1:46 am

I have only recently discovered that the bellotas eaten by the pigs are not the acorns of the normal oak, or “roble” in Spanish, but of the Holm Oak, which is “Encina”. I didn’t know there were two type of oak. You learn something every day!!

Comment from John
Time: December 15, 2008, 5:01 am

The “ibérico” literally melts in your mouth it is so tender! My first experience with “jamón” was 40+ years ago, and I thought it was so gross (uncooked ham, ugh!). It wasn’t very good quality, and I have since learned the gradations. One fact I didn’t know: the “ibérico” has “good” fat. Supposedly, the bellotas that make the meat of these pigs are high in omega 3 fatty acids, the “good stuff”, similar to the effect produced by eating beef that is raised only on grass. So, here’s to the good stuff! Keep eating it without guilt!!