22 thoughts on “Jamon Heaven

  1. gary

    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!!

  2. raytibbitts

    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.

  3. Pete

    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.

  4. Joe Cohen

    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!

  5. vicente

    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

  6. ValenciaSon

    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.

  7. John in SF

    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!

  8. Edith

    @ 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.

  9. David Allen

    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…

  10. Margot

    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.

  11. ValenciaSon

    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.

  12. Lola

    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.

  13. Lola

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



    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.

  14. Edith

    @ 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…

  15. Richardksa

    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!!

  16. John

    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!!

  17. Victor

    When seeing your video, holding the “jamón” with your hands, I’ve remembered about a funny fact:

    The “jamón”, at least the high class like this one, it’s not supposed to be hold with the hands, since the fats/substances/whatever which are on your skin will change it’s flavor. I heard it in a radio program, in an interview to a “jamón” expert.

    Anyway I didn’t pay to much attention to it, i love to eat it using the hands!

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