Discuss chow in general, including nationally available products, internet & mail-order, national cuisines and tips for chowhounding.
Start New ThreadPicked up some Jamon Iberico at my local cheese shop this weekend and I can now say I've been ruined for all other cured meats. Culatello, Schiacciata, Prosciutto, Speck - nothing can compare to the sheer pleasure of eating this ham. It's silky, a little funky, fatty, smooth, and completely awesome. Too bad it's also $24.50/1/4lb. I've gone through 5 slices and already need more.
By gini
on Jan 2, 2008 06:02 AM
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I hear you! I had a sample at my local cheese shop a few weeks ago and it totally knocked me out--really unusual and delicious. I thought it would be a richer version of prosciutto or serrano but it's completely unique. I'd already bought a bunch of pork products at that time so I didn't purchase any, but it may be time to take the splurge. It's worth it, and I think a little goes a long way.
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I did not need to know this! I do not need a new $100 per pound addiction.
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Amen Brother! That's what I thought when I read this - Oh great! Another tasty treat I can't afford!
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I'm sure this is great stuff, but I'd rather save my big bucks temptations for a bit of good dark chocolate, and some fine cheese, like Stilton or an aged Gouda.
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Ah! Good cheese! That's my real downfall. I have said it before and I will say it again - I would never spend $20 per lb. on meat, but I will on cheese!
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We saw it at a market in New York but didn't have the guts to try it.
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But, a little bit of cheese goes a long way!
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Me Too!!!! I've been trying to resist this insidious temptation, but I fear this week-end all will be lost when I throw all caution to the wind and give in. Pray for me.
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Give in. Just do it. Here's where I bought mine: http://www.formaggiokitchen.com/shop/...
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Thanks gini. Formagio is one of my favorite places in the world!
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I am so jealous! It is still not legal in Canada! Still, U.S.A. is closer than Spain, so i am hopeful I can pick some up the next time I am in the States. I would agree that it is the best in its class.
When the summer tomatoes are back in full swing, try it as they eat it in Barcelona. Buy a really good loaf of bread, a real baguette (not the fake stuff they sell in supermarkets) or perhaps a nice ciabatta, or french artisanal loaf. Toast bread if you want as in bruschetta. I would lean towards a white bread loaf, not a multigrain loaf. Cut a clove of garlic in half, rub the open side on the bread. Cut a ripe tomato in half. Rub the open side on the bread to squish the tomato juices and pulp onto the bread. Sprinkle with a touch of sea salt. Pile on Jamon. Then eat, and think, "how can it get better than this?"
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I'm afraid I couldn't even get the stuff on a plate. Just stood over the packaging eating it with my hands and smearing it all over my face. Ok, not quite, but you get the idea.
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ooohhh... i can totally see that image...thank goodness for vicarious living....i can just see that glistening layer of melted fat on your face - and it is a beautiful thing.
Gio. Throw all caution to the wind. Life is too short not to so so.
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Re: pan amb tomaquet: one of my favorite snacks in the world! They did it without jamon when I was there, but it's a great addition...
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anyone know where to get this in NYC??
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They had it at one of the cheese shops at the Essex Street Market.
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Since Formaggio is importing it in Cambridge, I'm sure you could get some at Formaggio Essex.
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thanks CHers, i will look for it there
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gini thanks for the temptation which was satisfied today with a trip to the Shawmut Ave Formaggio...1/4 pound purchased and I am restraining myself as we speak so there is a respectable amount left for Husband when he gets home from office ( or like u r what u eat...I am the pig) Anyhow several years ago when we visited Spain MANY of the moderate as well as finer restaurants offered a brimming PLATE of this as an amuse as you sat down to dine...as an amuse!!!!!! and it was plentiful and a grand gift...For those who buy , be sure to allow it to come to room temperature before indulging Brings out the full flavor ( not chilled )
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see- i had a very different reaction - i'd been dying to try this stuff for a while, and was so excited that it was finally coming to the US. I bought some at agata & valantina here in new york.. and found i was a bit disappointed. While i thought the texture was really nice, i wasn't blown away by the taste.. not that it was bad, but i found it a little insipid. So far, id have to say the good ol' jamon serrano is still my favorite pork product in this style.
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I love the stuff. It makes a fantastic sandwich with a good quality Manchego cheese on a crusty baguette. It is a very expensive addiction. If feed mine in the interim with quality serrano. can't go wrong with cured pork products.
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i plan on giving it another try..as i said i adored the texture and mouth feel, but prefer the flavor of the serrano overall... I just WANTED to love this stuff... hell, before i heard it was going to be allowed here i was thinking of a spanish vacation, with the iberico as the big payoff....
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