Jump to content


Photo

Jamon Iberico


  • Please log in to reply
72 replies to this topic

#61 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 14,352 posts

Posted 03 June 2010 - 12:14 PM

I learn on other fora that there is a new Iberico producer approved to ship to the US - Sanchez Romero Carvajal. Sounds like a good thing. The poster seems to think its a big step up from Fermin so that's exciting.

"This is a battle of who blinks first, and we've cut off our eyelids"


#62 Orik

Orik

    Advanced Member

  • Technocrat
  • PipPipPip
  • 22,205 posts

Posted 03 June 2010 - 12:52 PM

A step in the right direction. Expect articles on the different producers, grades, etc. in the next few weeks:

http://mouthfulsfood...p...st&p=902964
sandwiches that are large and filling and do not contain tuna or prawns

#63 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 14,352 posts

Posted 03 June 2010 - 01:22 PM

QUOTE(Orik @ Jun 3 2010, 08:52 AM) View Post
A step in the right direction. Expect articles on the different producers, grades, etc. in the next few weeks:

http://mouthfulsfood...p...st&p=902964

one of my most face in palm moments was when I had the opportunity to do a tasting of different producers, regions, and muscles from the ham at Jamonissimo in Barcelona. Especially the differences between muscles + regions. Producers I figured would be different.

"This is a battle of who blinks first, and we've cut off our eyelids"


#64 Orik

Orik

    Advanced Member

  • Technocrat
  • PipPipPip
  • 22,205 posts

Posted 03 June 2010 - 01:25 PM

You can do a depressing version by trying the pata negra and the serrano at pata negra, and then heading over to ssam bar for benton's, or an optimistic version by doing it the other way around.
sandwiches that are large and filling and do not contain tuna or prawns

#65 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 14,352 posts

Posted 03 June 2010 - 01:28 PM

QUOTE(Orik @ Jun 3 2010, 09:25 AM) View Post
You can do a depressing version by trying the pata negra and the serrano at pata negra, and then heading over to ssam bar for benton's, or an optimistic version by doing it the other way around.

not really fair to class benton's in with it though no?

"This is a battle of who blinks first, and we've cut off our eyelids"


#66 Steven Dilley

Steven Dilley

    Advanced Member

  • Members
  • PipPipPip
  • 3,021 posts

Posted 03 June 2010 - 07:03 PM

Where does Pata Negra get their hams? Sounds like I need to swing by.

I recently had some Joselito Iberico de Bellota Gran Reserva that wowed me. Cinta Senese salami wasn't bad either.
Say what you will about the ten commandments, you must always come back to the pleasant fact that there are only ten of them.

--H.L.Mencken


.............................
Sissies and wastoids

#67 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 14,352 posts

Posted 03 June 2010 - 07:10 PM

QUOTE(Steven Dilley @ Jun 3 2010, 03:03 PM) View Post
Where does Pata Negra get their hams? Sounds like I need to swing by.

I recently had some Joselito Iberico de Bellota Gran Reserva that wowed me. Cinta Senese salami wasn't bad either.

well assuming its legal its Fermin no? Given they always have the Pata Negra I doubt its snuck in

"This is a battle of who blinks first, and we've cut off our eyelids"


#68 Steven Dilley

Steven Dilley

    Advanced Member

  • Members
  • PipPipPip
  • 3,021 posts

Posted 03 June 2010 - 07:27 PM

Good point.

Benton's is fine, but, yeah, no comparison.
Say what you will about the ten commandments, you must always come back to the pleasant fact that there are only ten of them.

--H.L.Mencken


.............................
Sissies and wastoids

#69 Anthony Bonner

Anthony Bonner

    Advanced Member

  • Members
  • PipPipPip
  • 14,352 posts

Posted 03 June 2010 - 07:31 PM

QUOTE(Steven Dilley @ Jun 3 2010, 03:27 PM) View Post
Good point.

Benton's is fine, but, yeah, no comparison.

what meat speakeasy did you have the Joselito in? (Imagines USDA Elliot Ness type)

"This is a battle of who blinks first, and we've cut off our eyelids"


#70 Wilfrid

Wilfrid

    Advanced Member

  • Admin
  • PipPipPip
  • 86,849 posts

Posted 03 June 2010 - 07:45 PM

QUOTE(Steven Dilley @ Jun 3 2010, 07:03 PM) View Post
Where does Pata Negra get their hams? Sounds like I need to swing by.


Fermin.

#71 Steven Dilley

Steven Dilley

    Advanced Member

  • Members
  • PipPipPip
  • 3,021 posts

Posted 03 June 2010 - 08:00 PM

QUOTE(Anthony Bonner @ Jun 3 2010, 02:31 PM) View Post
QUOTE(Steven Dilley @ Jun 3 2010, 03:27 PM) View Post
Good point.

Benton's is fine, but, yeah, no comparison.

what meat speakeasy did you have the Joselito in? (Imagines USDA Elliot Ness type)


There's an idea I could get behind.

If memory serves, and it likely doesn't, Robuchon served up some illicit ham upon opening in NY.

Unfortunately for us, the Joselito was in Italy.
Say what you will about the ten commandments, you must always come back to the pleasant fact that there are only ten of them.

--H.L.Mencken


.............................
Sissies and wastoids

#72 Slapsie Maxie

Slapsie Maxie

    Advanced Member

  • Members
  • PipPipPip
  • 1,663 posts

Posted 03 June 2010 - 08:17 PM

I am not sure if it is different in the US but in Spain Joselito does not use the name "de bellota" only "reserva" and "gran reserva". They removed themselves from the DO for political reasons even though their product far outstrips the strict regulations. This was last year so it may have changed

the issue is not just so much with the supply. Fermin is a very good product, but hampered by poor care taken in restaurants, bad carving and low turnover.

Slapsie

#73 Sneakeater

Sneakeater

    Advanced Member

  • Members
  • PipPipPip
  • 64,842 posts

Posted 03 June 2010 - 09:51 PM

I thought Pata Negra got its ham from some basement in Greenpoint.
Bar Loser

MF Old