Absinthe and Jamon Iberico...both now available in the US!!!
Dec 7th, 2007, 09:43 PM
#21
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I'm sorry, but that should be Txori bar in Seattle. Too many excellent pintxos...
http://www.txoribar.com/
http://www.txoribar.com/
Dec 12th, 2007, 06:02 PM
#22
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For jamón lovers in NYC,
"Dining In" of today's NY Times says that jamón ibérico is available at the following stores:
Blue Apron Foods at $95 a pound
Despaña Foods, at $90
Grace's Marketplace, at $90
Dean & DeLuca, at $87
Agata & Valentina, at $71.96
When the real McCoy jamón ibérico de bellota (acorn fed) becomes available in July '08, La Tienda will be selling it boneless for a whopping $139 a lb.
¡que aproveche!
http://tinyurl.com/2go3gg
"Dining In" of today's NY Times says that jamón ibérico is available at the following stores:
Blue Apron Foods at $95 a pound
Despaña Foods, at $90
Grace's Marketplace, at $90
Dean & DeLuca, at $87
Agata & Valentina, at $71.96
When the real McCoy jamón ibérico de bellota (acorn fed) becomes available in July '08, La Tienda will be selling it boneless for a whopping $139 a lb.
¡que aproveche!
http://tinyurl.com/2go3gg
Dec 13th, 2007, 03:06 AM
#23
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Maribel, can you give us an idea of the prices in Spain for non-bellota jamon Iberico??
Muchas gracias. So glad you are back here...you have no idea how much your contributions are valued.
Muchas gracias. So glad you are back here...you have no idea how much your contributions are valued.
Dec 13th, 2007, 12:39 PM
#24
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Hi eks,
Thanks so much.
We always splurge for a little jamón de bellota, so I don't usually compare the price for jamón de recebo (pigs fed first on acorns then supplemented with grains to reach the proper weight) or jamón de cebo (primarily grain fed).
But at Hipercor (online) a 100 gram package of sliced jamón de cebo (primarily grain fed) costs 6,19 versus 100 grams of jamón de bellota (acorn fed) costing 8,98,
or 61.90 a kilo for jamón de cebo compared to 89,90 a kilo for jamón de bellota.
The Spaniards who regularly buy both should way in on this please.
For those who read Spanish, here's a little explanation of the difference:
http://tinyurl.com/24mh6q
Thanks so much.
We always splurge for a little jamón de bellota, so I don't usually compare the price for jamón de recebo (pigs fed first on acorns then supplemented with grains to reach the proper weight) or jamón de cebo (primarily grain fed).
But at Hipercor (online) a 100 gram package of sliced jamón de cebo (primarily grain fed) costs 6,19 versus 100 grams of jamón de bellota (acorn fed) costing 8,98,
or 61.90 a kilo for jamón de cebo compared to 89,90 a kilo for jamón de bellota.
The Spaniards who regularly buy both should way in on this please.
For those who read Spanish, here's a little explanation of the difference:
http://tinyurl.com/24mh6q
Dec 13th, 2007, 01:39 PM
#25
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eks,
Found an English explanation of the difference among the hams-cebo, recebo & bellota:
http://tinyurl.com/2bpkqp
Found an English explanation of the difference among the hams-cebo, recebo & bellota:
http://tinyurl.com/2bpkqp
Dec 13th, 2007, 01:51 PM
#26
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Ekscrunchy and Maribel, at La Garriga near my place in Madrid they are charging around 140 eur/kilo for a realy good bellota ham from Salamanca.
Prices fluctuate a lot also depending if we are talking "jamon" or "paletilla" (front or rear leg). Paletilla is cheaper.
Bye, Cova
Ps. Maribel, welcome back !
Prices fluctuate a lot also depending if we are talking "jamon" or "paletilla" (front or rear leg). Paletilla is cheaper.
Bye, Cova
Ps. Maribel, welcome back !
Dec 13th, 2007, 02:12 PM
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Hi cova,
Missed you guys¡
That's what I thought, price wise.
For a really good quality, bone-in jamón de bellota, like Joselito from Guijuelo, Salamanca (served at Mugaritz and Arzak) or a Jabugo 5 Jotas (which Joel Robuchon serves at his Atelier in Paris) the price is extremely high!
At "Bellota-Bellota" in the 7th in Paris they serve an amazing ham plate, starting with the delicious (Los Pedroches, Córdoba) and ending with the sublime (Joselito), accompanied by equally amazing bread and a delicious thick gazpacho (for eks, next time she's in that neighborhood!)
The ham being imported now by José Andrés and company is jamón de cebo from a slaughterhouse in La Alberca, Salamanca.
Missed you guys¡
That's what I thought, price wise.
For a really good quality, bone-in jamón de bellota, like Joselito from Guijuelo, Salamanca (served at Mugaritz and Arzak) or a Jabugo 5 Jotas (which Joel Robuchon serves at his Atelier in Paris) the price is extremely high!
At "Bellota-Bellota" in the 7th in Paris they serve an amazing ham plate, starting with the delicious (Los Pedroches, Córdoba) and ending with the sublime (Joselito), accompanied by equally amazing bread and a delicious thick gazpacho (for eks, next time she's in that neighborhood!)
The ham being imported now by José Andrés and company is jamón de cebo from a slaughterhouse in La Alberca, Salamanca.
Dec 29th, 2007, 12:16 PM
#29
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A good (and expensive) alternative to imported serrano ham and prosciutto is La Quercia products.
http://www.laquercia.us/iowa.php?id=6
particularly La Quercia Rossa--Heirloom Breed Culaccia for an alternative to serrano.
http://www.laquercia.us/iowa.php?id=6
particularly La Quercia Rossa--Heirloom Breed Culaccia for an alternative to serrano.
Dec 29th, 2007, 12:48 PM
#30
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eks et all,
I was with my Donostia native chef friend last week when his first shipment of the jamón ibérico arrived, straight from Embutidos Fermín, La Alberca, Salamanca. When he opened the box he grimaced in dismay: "this HUGE expense, and they send me paletilla!!!".
I think we should continue to enjoy the best in Spain, as the very pricey stuff that has come to the US isn't the supreme delicacy, the finest in jamón, we hoped it would be.
I was with my Donostia native chef friend last week when his first shipment of the jamón ibérico arrived, straight from Embutidos Fermín, La Alberca, Salamanca. When he opened the box he grimaced in dismay: "this HUGE expense, and they send me paletilla!!!".
I think we should continue to enjoy the best in Spain, as the very pricey stuff that has come to the US isn't the supreme delicacy, the finest in jamón, we hoped it would be.
Dec 29th, 2007, 01:16 PM
#31
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Ouch, Maribel...that hurts! I agree about enjoying the jamones in their original home. And it gives us more impetus to plan future trips (as if we needed any).
On a somewhat related note, I was SHOCKED to see Torta del Casar for sale in Manhattan's Fairway supermarket last week! Now THAT is a temtping buy!
On a somewhat related note, I was SHOCKED to see Torta del Casar for sale in Manhattan's Fairway supermarket last week! Now THAT is a temtping buy!
Dec 29th, 2007, 01:38 PM
#32
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Hi eks,
We always seem to be on the same wave length! Speaking of tortas, not only can I find our beloved torta del casar but I also just purchased a fantastic (yes, and pricey) torta cañarejal (the runny kind, just like the torta del casar and serena) from Castilla-León. It's from the village of Pollos, southwest of Valladolid. I'll bet they have it at Fairway or DeEspaña.
Yummy, yummy, yummy! And worth every penny!
Have you visited the all Spanish wine shop, Tinto Vino yet? Same owners as Tía Pol and El Quinto Pino. 85 First Avenue (East Village, I think).
We always seem to be on the same wave length! Speaking of tortas, not only can I find our beloved torta del casar but I also just purchased a fantastic (yes, and pricey) torta cañarejal (the runny kind, just like the torta del casar and serena) from Castilla-León. It's from the village of Pollos, southwest of Valladolid. I'll bet they have it at Fairway or DeEspaña.
Yummy, yummy, yummy! And worth every penny!
Have you visited the all Spanish wine shop, Tinto Vino yet? Same owners as Tía Pol and El Quinto Pino. 85 First Avenue (East Village, I think).
