IBERIAN HAM-JAMÓN IBÉRICO

Reply

May 20th, 2006, 11:47 AM
  #21
 
Join Date: May 2005
Posts: 21,580
Thanks! I will be in Spain again in October (Basque region) so will do some tasting. If you have any recommended shops in San Sebastian, please let us know. The place I last looked was Gabriel Mostazo in Caceres but I am not sure if they would have let me taste; I did not realize this was permissable in some shops.
ekscrunchy is offline  
Reply With Quote
May 20th, 2006, 03:46 PM
  #22
 
Join Date: Jan 2003
Posts: 4,453
We also looked at the pricey bellota at Mostazo, my favorite gourmet shop in Cáceres. I remember their giving us a sample of something, but I don't recall of what! We had just had lunch at Atrio, and my senses were on overload!

In Sanse, please go to our favorite delicatessen on Kalea Bermingham in the Gros section, past the Kursaal center, both to sample the unparelled, designer pintxos at Aloña Beri (#24) and Bergara Bar (Arteche 8, corner of Bermingham) and also to shop for gourmet items at Solbes (#25). They also have a branch in the Parte Vieja on Aldamar 4 and in across from the tourist office in Hondarribia. Can't remember which are the best charcutererías in the Mercado de la Brecha, but that's an obvious great place to look as well!
que aproveche...
Maribel is offline  
Reply With Quote
May 20th, 2006, 04:31 PM
  #23
 
Join Date: Jan 2003
Posts: 4,453
Forgot to mention-I'm with cova (as always ) on this one. It's Joselito, el mejor jamón del mundo.
www.joselito.com
Maribel is offline  
Reply With Quote
May 20th, 2006, 11:16 PM
  #24
Original Poster
 
Join Date: Nov 2004
Posts: 1,343
I tried once Joselito JJJJJ, reserva...Iīm still watering my mouth...

In any case, there is a lot of disinformation about this ham. Serrano is often offered as ibérico and most visitors donīt know the difference between one kind of ham and the other (and restaurant owners donīt do much to help, they often sell one thing for the other). Given the already astronomic prices of the real thing, I reckon itīs better if we stay this way (from a very selfish point of view)...
mikelg is online now  
Reply With Quote
May 21st, 2006, 03:00 AM
  #25
 
Join Date: May 2005
Posts: 21,580
Maribel, thanks yet again. I will definitely visit the places you mentioned. I only wish I could take you with me!

There is an article by Gully Wells in the Collected Traveller series book on Northern Spain in which she describes the "best meal in the world" as being composed of a bottle of Vega Sicilia Unico and raciones of Joselito jamon. It is a terrific article but I have yet to find it online to post it.

Have you all read this article, which mentions Joselito jamon?
http://www.departures.com/ep/ep_0105_ham.html

ekscrunchy is offline  
Reply With Quote
May 21st, 2006, 09:52 AM
  #26
 
Join Date: Jan 2003
Posts: 4,453
Hi eskrunchy,
Thanks for the Departures link. I hadn't seen it. I love the Collected Traveller Northern Spain book too. We took that Gully Wells article from C.N.Traveler with us on our exploration of Extremadura.

Speaking of Spanish products available stateside....
Yes, the prices at www.tienda.com They're much (for some items like ceramics, much, much) higher than at the source, so I only buy when I'm desperate and can't get to the source for a long while.

We do purchase Spanish wines and foods in the US at The Spanish Table (stores in Berkeley, Seattle, Santa Fe and Mill Valley).
Owner Steve Winston has amassed the largest collection of Spanish/Portuguese wines in the US. He's a former US customs official, and there seems to be virtually nothing that he can't import, with the exception of jamón de bellota,(for now..) of course!

Also I've been wanting to get to the new downtown NY branch of Despaña Brand Foods that Anya von Bremzen, author of "The New Spanish Table" mentioned on egullet.

There's also a Norwalk, Ct. store that I've never visited, "From Spain" that she recommends in her cookbook.
www.fromspain.com

Here's an interesting thread on the difficulty of authentically replicating Spanish recipes in the US without the genuine raw ingredients:
http://forums.egullet.org/index.php?showtopic=86244



Maribel is offline  
Reply With Quote
May 21st, 2006, 11:06 AM
  #27
 
Join Date: May 2005
Posts: 21,580
Dear Maribel, Thanks for posting that egullet link. It is funny that you mention Despana in connection with Anya VonBremzen's book because I happen to have the book out from the library now,renewed three times. What a wonderful resource! (Although my attempts at making the Tortilla with Potatoes, Artichokes, and Peppers (page 143 of paperback edition) have not been completely successful due in part to both my rather poor flipping technique and the absolutely awful jarred artichoke hearts I purchased at Trader Joe's.)

But seriously, "The New Spanish Table" is a great book because it is packed with so much information and so many color photos detailing the food of Spain and the whole culture of eating there, along with the recipes. The other book I love is "Discovering Spain" by Penelope Casas; that book, and your guides, were my main source of information for my most recent trip. One of the main focuses of the week, by the way, was the absolutely wonderful, absolutely amazing, absolutely unforgettable lechazo!!!

I have not been to the new Despana but have it on my list so will drop by there soon. Thanks again for all of your help and comments! More soon.
ekscrunchy is offline  
Reply With Quote
May 21st, 2006, 01:01 PM
  #28
 
Join Date: Jun 2004
Posts: 12,491
ekscrunchy.. try paper-toweling the artichokes and sauté them in a little oil before using them in tortilla. it might help.
(haven't read your recipe, so sorry if this is duplicating recommendation there!).

do not cook tortilla on high flame...very drying and gooey center.

good luck.!
lincasanova is offline  
Reply With Quote
May 22nd, 2006, 04:11 AM
  #29
 
Join Date: May 2005
Posts: 21,580
Thanks Lincas! The major problem was in the two flips required, as opposed to one when I make frittatta. The tortilla in the recipe cooks only on the top of the stove, instead of partially on the stove top and then in the oven the way I am used to. So much was left in the (non-stick) pan instead of on my plate! Regardless, the book is great for anyone interested in Spanish food and I am about to tackle another recipe along with continuing to work on my tortillas!
ekscrunchy is offline  
Reply With Quote
May 22nd, 2006, 06:25 AM
  #30
 
Join Date: May 2005
Posts: 3,227
Welcome to the wonderful world of tortillas, ekscrunchy They always want to stick to the pan , hahaha. But tortilla in the oven is a nonononono !!
As lin said, if you don't have a high flame you can control the sticky thing a bit more..but anyways, they always stick..I think the pans also want to be fed
kenderina is offline  
Reply With Quote
May 22nd, 2006, 06:40 AM
  #31
 
Join Date: Feb 2006
Posts: 1,850
ekscrunchy- My host mom taught me the intricacies of tortilla and this is our system.

1) use the same pan to fry the potatoes and onions as you do to make the tortilla.
2) once you dump the potatoes and onions, leave a little oil in the pan.
3) mix the eggs, potatoes and onions and let them sit for half an hour.
4) heat the pan up again before adding the egg mixture. Let it get hot without scorching the oil.
5) pour in the egg mixture, then cover it up with a loose-fitting top.
6) if you are strong enough, flip the tortilla like a pancake, without actually touching it. If you can't do that, then take a large, flat plate, transfer the tortilla onto it, then return it to the pan raw side down.

MMMMMMMMMMMMM!!!
laclaire is offline  
Reply With Quote
May 22nd, 2006, 10:33 AM
  #32
 
Join Date: Oct 2003
Posts: 90
I'll be in Bilbao for 2 wks next month, where is the best place to test the different jamons? I was in Bilbao about 5 years ago and just wandered the streets of old town eating and sipping everywhere. I've got Maribel guides (always a help)but where would you recommend?
larrya is offline  
Reply With Quote
May 22nd, 2006, 10:51 AM
  #33
 
Join Date: Jan 2003
Posts: 4,453
I hope mikelg and cova will give us their favorite ham places to add to our list. We really enjoy La Viña del Ensanche on pedestrian Diputación, where the owners claim to serve the best of the best, but I'd love to learn about other places.
Maribel is offline  
Reply With Quote
May 22nd, 2006, 12:51 PM
  #34
 
Join Date: May 2005
Posts: 21,580
Thanks Kenderina and Claire for the Tortilla tips! I will give it a try yet again being sure to use these little tricks. Glad to know there are a few of us in the Booster Club for Spanish foods.
ekscrunchy is offline  
Reply With Quote
May 23rd, 2006, 09:39 PM
  #35
Original Poster
 
Join Date: Nov 2004
Posts: 1,343
Larrya, La Viña in Diputación St is a very good option. I tend to buy my jamón ibérico at a warehouse in the outskirts of Bilbao (Arrigorriaga). They sell full pieces in plastic vacuumed envelopes (ŋ? this is not English, is it?), at a price that is about a 20-30% cheaper than high street ones. Itīs not Joselito, but itīs equally very good. Each box may weigh around 3 to 4 kilos. They also sell vacuumed (ŋ?) chorizo, lomo, salchichón,..., all ibérico. Good option when you want to share either the cost or the jamón with your friends or relatives.

If not, the Colmado Ibérico, at www.colmadoiberico.com, in the very centre of Bilbao, is snother good option (itīs also a bar and restaurant with excellent pintxos). My mom buys it traditionally at Jamones Claudio, in the old town, La Esperanza street (people queue for jamón at this traditional store in Xmas season). And also at the Mercado de La Ribera, in the old town (canīt miss it).
mikelg is online now  
Reply With Quote
May 23rd, 2006, 11:58 PM
  #36
 
Join Date: Jan 2003
Posts: 1,041
Hi Mikel

I like more the ham at the Colmado Ibérico. Jamones Claudio is a classic, but we had a couple of hit-and-miss experiences with them, and mum doesnīt buy there anymore. I heard of the place in Arrigorriaga, but have never tried. One shouldnīt also forget the old faithful Corte Inglés, and if you are in the mood for german products, the Charcuteria Alemana in Astarloa has been preparing amazing sausages and salads since the 20s (I still havenīt found bratwurst like theirs in Madrid ...).

If you go to Colmado Iberico, they will vacuum-pack your buys for you. You can tell them to prepare small bags, something like 100 gr, and it will be easier to get your daily dose. The only real problem I see is that I donīt know how you could get it through customs to the states. I have a friend who managed to get 200 gr of iberic ham into LA a couple of years ago, and she says I donīt want to know how she did it.

But, anyway, as Mikel said, Colmado Ibérico is also a bar. You can order a dish of ham, and it will be cut by knife, a big plus and a whole art in itself. It increases the flavour of the ham, and it is the best way to try it. If you have a whole leg at home, and a proper knife, it can become addictive ...

Rgds, Cova
cova is offline  
Reply With Quote
May 24th, 2006, 01:07 AM
  #37
Original Poster
 
Join Date: Nov 2004
Posts: 1,343
Youīre right Cova, I forgot to mention that despite my momīs insistence, I donīt think Claudio offers the best ham in town, as many say. El Corte Inglés is pricey, but the quality is always excellent.

It really depends on oneīs budget, at Carrefour they offer from time to time a complete serrano leg for 100 euros...and you get a BTT (bike) for free!!! (or they sell the BTT for 100 euros and get the ham for free, Iīm not quite sure...)
mikelg is online now  
Reply With Quote
May 24th, 2006, 04:52 AM
  #38
 
Join Date: May 2005
Posts: 21,580
I just want to let you all know how much I am enjoying this discussion. Cannot wait to get back to Spain in October! Does the Joselito jamon taste so superior that even a novice like myself could tell the difference between that and another bellota jamon?
ekscrunchy is offline  
Reply With Quote
May 24th, 2006, 04:57 AM
  #39
 
Join Date: May 2005
Posts: 21,580
Perhaps some of you will be interested in this article from Ny Times Travel section which discusses Jamon Iberico.

http://travel2.nytimes.com/2005/11/0...a4aa83&ei=5070
ekscrunchy is offline  
Reply With Quote
May 24th, 2006, 05:28 AM
  #40
 
Join Date: Jun 2004
Posts: 12,491
today at the corte ingles gourmet shop the jabugo ham, cut to order, is 125 euros/kilo.
lincasanova is offline  
Reply With Quote
 



Thread Tools
Search this Thread
Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On


FODOR'S VIDEO

All times are GMT -8. The time now is 10:34 PM.