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Speaking of Pork

t
tdaaa Sep 6, 2007 11:27 AM

Is there anywhere local that I can get real spanish Jamon, preferable Iberico. I don't want to buy a whole ham, as I am the only one in my family who will eat it.

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  1. maillard RE: tdaaa Sep 6, 2007 11:39 AM

    I am pretty sure that Russo's in Watertown has this, but not 100%.

    1. Allstonian RE: tdaaa Sep 6, 2007 12:10 PM

      Formaggio Kitchen has Serrano, according to their website.

      1 Reply
      1. re: Allstonian
        b
        bear RE: Allstonian Sep 6, 2007 12:13 PM

        That's right, Formaggio does have a wide selection of imported cold-cuts.

        Idylwilde Farms in Acton usually has jamon serrano, as well, but if you venture out there I would give them a call first.

      2. almansa RE: tdaaa Sep 6, 2007 12:43 PM

        You should be able to find serrano, like a Redondo Iglesias, at most specialty shops - probably even WFM; however Iberico (from Iberian pata negra hogs) is not readily available. In about a year both Iberico and Iberico de Bellota (the same hogs fed on acorns) will be more common, although the latter is set to wholesale for $48/lb. It will be imported by Rogers International in Portland, ME under the Fermin lable. I would venture a guess that when the new hams are in the US, Formaggio Kitchen will probably test selling them, although you might expect prices as high as $120/lb sliced, so I can't imagine they will sell them for long. Just a hunch.

        2 Replies
        1. re: almansa
          MichaelB RE: almansa Sep 6, 2007 03:22 PM

          Formaggio briefly had the lomo (cured loin - shorter curing time than the ham) from Iberico pigs several months back. I believe the price was north of $100/lb. I didn't have the guts to ask for a sample. They said they would carry the hams when they were available; I imagine the price will be similar.

          The serrano ham that Formaggio (and Russo's et al) carry is wonderful but I don't think it's an entirely spanish product - either it's raised in Spain and cured in Denmark or the reverse, I think. It's still pretty great (the Danes know their pork too) but I don't know how it compares to the real thing in Spain.

          1. re: almansa
            t
            tdaaa RE: almansa Sep 7, 2007 07:59 AM

            Thanks. I guess I will have to pass - or buy a whole ham.

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