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Mar 7, 2008 09:07 AM

Jamon Iberico

Can you get the famed Spanish ham in the BA?

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    1. The Spanish Table on San Pablo had some about a week ago. Call.

      Spanish Table
      1814 San Pablo Ave, Berkeley, CA 94702

      1. greeting Whimzerd, you're probably aware of this, perhaps not, but 'jamon iberico' used unmodified is usually the most generic of the three types and the pigs are fed grain in a enclosure. The next grade higher is fed a mixture of grain and acorns, and the lowest production, highest cost variation are made from the foraging, acorn eating pigs. Very little of the latter, Jamon Iberico de Bellota, gets exported. Serrano ("mountain") ham has been available all along and is made from a more common white pig. salud!

        5 Replies
        1. re: moto

          As of 30 minutes ago the price on the "ordinary" was $30/4oz and the Bellota was $36.

          1. re: wolfe

            Village Imports has the whole legs (bone less) at ~$16/lb....

            1. re: Pollo

              If it is authentic that is a bargain, as in Mexico a bone-in leg of Pata Negra sells for USD $450... about $31 a pound. Hell, when I had just a few ounces of it at a Tapas Bar in Condesa... it set me back USD $20

                1. re: wolfe

                  The stuff Village Imports has is authentic but it is Jamon Serrano...not Pata Negra...still at these prices it's a deal....

          2. In a similar vein, does anyone know of a place in the Bay Area or on-line that imports the Portuguese homologue of the Spanish Jamon Iberico, Presunto Alantejo? It's smoked!

            1 Reply
            1. re: Ericruo

              Considering the hoops the importation of the Iberico had to go through I suspect the Portuguese homologue has the same problem. Perhaps Iberico's success will make it easier.

            2. Here is an interesting article in a recent Los Angeles Times. This appeared in the Friday food section.