Iberico jamon
Feb 9th, 2008 | 10:08 PM
#21
Joined: Dec 2006
Posts: 3,343
Likes: 0
Hi Maribel,
Last I heard La Espanola did not have Iberico. I did call and the son in law Alex told me he did not believe anyone was really selling the true Iberico in the USA at that time when EKS reported it. I have not been there lately so maybe an excuse to go on a Saturday and have their paella which I have not yet tried (It has to be reserved in advance)
DH & I agreed out next stop in Segovia area would definately be the Gonzalez butcher shop in Sacremenia that we read about in your guides. I have looked and looked for a web site. I did find it somewhere and even some photos of the 4 guestrooms with prices, but somehow lost it again. I wanted to see about staying there sometime.
Of course I loved Yantar. But we
did not get to try La Olma nor Tinin. I would like to try them both. Thanks for the tip about Lerma. We will be sure to check that out.
Our biggest problem was, although we have big appetites, there is NO way we could eat that much in a few days, though we did a pretty good job of it.
Perhaps nextime we will go for the candles concert in Pedraza in July is it?
Poor Auduchamp I did not mean to hijack (again) Back to the Iberico, where in Sevilla did you say to get it?
Last I heard La Espanola did not have Iberico. I did call and the son in law Alex told me he did not believe anyone was really selling the true Iberico in the USA at that time when EKS reported it. I have not been there lately so maybe an excuse to go on a Saturday and have their paella which I have not yet tried (It has to be reserved in advance)
DH & I agreed out next stop in Segovia area would definately be the Gonzalez butcher shop in Sacremenia that we read about in your guides. I have looked and looked for a web site. I did find it somewhere and even some photos of the 4 guestrooms with prices, but somehow lost it again. I wanted to see about staying there sometime.
Of course I loved Yantar. But we
did not get to try La Olma nor Tinin. I would like to try them both. Thanks for the tip about Lerma. We will be sure to check that out.
Our biggest problem was, although we have big appetites, there is NO way we could eat that much in a few days, though we did a pretty good job of it.
Perhaps nextime we will go for the candles concert in Pedraza in July is it?
Poor Auduchamp I did not mean to hijack (again) Back to the Iberico, where in Sevilla did you say to get it?
Feb 23rd, 2008 | 04:04 PM
#23
Joined: Jul 2005
Posts: 1,087
Likes: 0
Just to get back to the gyst of the thread's OP, I just bought some Pata Negra jamon at $20 per 1/4 lb at my neighborhood Ideal Cheese Shop in NYC.
These were very nice with Balthazar's baguette (also from Ideal) and some medium-aged manchego during lunch today.
These were very nice with Balthazar's baguette (also from Ideal) and some medium-aged manchego during lunch today.
Feb 23rd, 2008 | 04:24 PM
#25
Joined: Jan 2003
Posts: 8,662
Likes: 0
Update on jamón ibérico at La Española meats.
They are selling it-the same stuff from Embutidos Fermín in La Alberca, Salamanca, that everybody else is getting (ibérico, yes, but the cut is paletilla and it's not "bellota", entirely acorn fed).
I saw it here in Seattle at The Spanish Table. They're selling it in 4 oz. packages for $30, already sliced-cause they're getting it from La Española.
They are selling it-the same stuff from Embutidos Fermín in La Alberca, Salamanca, that everybody else is getting (ibérico, yes, but the cut is paletilla and it's not "bellota", entirely acorn fed).
I saw it here in Seattle at The Spanish Table. They're selling it in 4 oz. packages for $30, already sliced-cause they're getting it from La Española.
