72 replies to this topic

[porkwah]

Got some lomo from despedana (in queens) last week. Not cheap. Had to buy several pounds more than I could eat in a reasonable time. But mmmmm. I'll try to describe it later.

[Melonious Thunk]

I had some at Jaleo in DC a few weeks ago. It was an appetizer plate with slices of ham and sausage. Delicious!

[nuxvomica]

the chorizo and lomo have Jose Andres' name on it.

and like porkwah says, it was not cheap and a larger size than i would have preferred. they did say it would keep long but once you open it, mmmmm.... hard to stop. just had some last night

[Daisy]

But wait a minute--you have to buy a whole chorizo, but not a whole lomo. I got a half pound of the lomo which cost quite enough, thank you, and it was inhaled by a group of ten.

[porkwah]

At the shop in Queens, you had to buy a whole log. That was like $130. Maybe they were selling smaller / partial ones in Manha'n.

[Daisy]

I asked for a half pound sliced and itwas sliced off a larger lomo. Do you remember how much a pound it was? In the Manhattan shop it was about $28 a quarter pound I think.

[nuxvomica]

got the smallest chorizo they had

the lomo is seriously pricey - good thing i indulged at the event introducing it

wasn't the queens location primarily a wholesale outlet?

[Steven Dilley]

Ouch. The couple of times I've picked up lomo Iberico from the Soho location, they've happily sliced $10-$15 worth.

[helena]

i wonder how does despana stuff compare to tienda.com offerings?
i have both chorizo iberico and bellota iberico salchichon in the fridge and honestly i'm underwhelmed especially by the former.

[porkwah]

got the smallest chorizo they had

the lomo is seriously pricey - good thing i indulged at the event introducing it

wasn't the queens location primarily a wholesale outlet?

Yup, the queens location was primarily a wholesale outlet.
It's a big party on Saturdays though. Lots of middle-aged spaniards hanging around chatting and drinking wine.

Also, I had no idea it was going to be that expensive, I just said "I want the smallest one." I'm not complaining either as I have uses for it.

[Miguel Gierbolini]

After I tasted the Jamón Ibérico on my recent trip in Spain, as I left the small carnicería behind where two attendants sliced 250 grams of the stuff with care usually reserved for the handling of a newborn baby, absent minded and walking with my eyes closed in the middle of a small street in the beautiful coastal town of Ribadesella in Asturías, I was finally certain that there had to be a God or something quite impressive dealing with matters like these in the Universe. Soft, moist, near melt-in-your-mouth texture with a shiny appearance. Really incredible.

[Melonious Thunk]

But wait a minute--you have to buy a whole chorizo, but not a whole lomo. I got a half pound of the lomo which cost quite enough, thank you, and it was inhaled by a group of ten.

You can get a lomobotomy if you qualify. Ibérico-Chorizoectomies are a dime a dozen.

[mitchells]

The lomo really loses it shortly after being sliced. As there is already such a lack of moisture in the product, it dries out that much more quickly when sliced thin. I wouldn't want to eat it more than a day after being sliced.

[Daisy]

It was eaten within a few hours of being sliced, and it was luscious. But I can see where it would not keep well once sliced.

[flyfish]

FYI admins, we now have three threads on this:

http://mouthfulsfood...showtopic=10678

http://mouthfulsfood...?showtopic=9888

http://mouthfulsfood...?showtopic=6560

Fly