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IBERIAN Ham in (or coming to) Toronto?

Hi all - I heard a rumour that a distributor is set to bring Iberian Ham to Canada, which was previously unavailable. Can anyone confirm? If so, does anyone know where/when in Toronto it will be sold?

Thanks.

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      1. Is it possible to get fresh Iberian pork in TORONTO?

        1 Reply
        1. re: Westfalen

          I've been asking Odysseus at Scheffler's for weeks when it's coming in. Last weekend, he told me he'll have it in this weekend, but that's what I've heard from him 15 times already.

        2. Plain vanilla serrano and Italian prosciutto have been available for some time through the same importer mentioned in the G&M art. Bill cited. Suspect those are considered too pedestrian now with the artisanal stuff "flooding" the market. Looks like a money-spinner for restos on par with Kobe/Wagyu beef. Too bad the timing didn't synch with the bull market. I'd check with the importer if you have to have it.

          22 Replies
          1. re: Kagemusha

            I've been buying "plain vanilla" serrano for a while now and it's perfect, so I'm not sure how much better the Iberico can be. But I've read so many amazing things about it that I have to try it. I think Odysseus mentioned that it will between $20.00 to $30.00 for 100g!!! I can guarantee that it won't become a staple in my house at those prices.

            1. re: acd123

              This is Scheffler's on Front and Jarvis we are talking about? Odysseus is the proprietor?

              1. re: acd123

                The everyday Spanish stuff suits me, too, and is widely available. It's just pure fun to watch the herd of independent minds thunder off in search of things like this. Do a blind test and see which one wins?

                1. re: Kagemusha

                  I have done blind testing myself. Serrano is NOT the same, not even close. If you can see the color, the hue of Iberico is so much deeper. If you taste it, the meaty nutty flavor is obviously much stronger and better.

                  I understand why people may think it is an urban myth and that it is all hype and overpriced. I told myself in the past before I had tried the real deal that serrano or prosciutto de parma got to be the best ham in the world. Well, but then when you tasted it, you know it's different.

                  I should make a note that even for jamon iberico de bellota, there are great ones and not so great ones. (You know those really salty prosciutto that have no depth in flavor? Even though they are from Italian there are still bad quality ones) So make sure you can a retailer that has good reputation and will get the good ones.

                  Think of it as Japanese wagyu beef from Japan vs those so-called kobe beef from the States. You probably will think that those US kobe beef have so much marbling that they got to be the best beef I have tried. Then until you try the real deal, you know it's not the same.

                  1. re: kobetobiko

                    I agree regarding the wagyu beef comparison. :)

                    i'm only asking for novelty reasons. Toronto can be a boring place you know.

                    1. re: Westfalen

                      Hi Westfalen,

                      My response wasn't directed to you but to Kagemusha and acd123. As Kagemusha mentioned:

                      "It's just pure fun to watch the herd of independent minds thunder off in search of things like this. Do a blind test and see . which one wins"

                      So I just want to say that blind test or not, you will TASTE the difference. It is pure fun for me to have the best ham while others have doubts about it. More jamon iberico for me!

                      1. re: kobetobiko

                        no worries. i totally agree with u!

                        for most food items like this i've tried, i've generally tasted the difference - tho whether it's worth the price difference is another question.

                        1. re: Westfalen

                          I completely agree with you, Westfalen. Sometime you wonder the if price difference can justify the incremental (sometimes really marginal) satisfaction in your taste buds. But then again, if you have never tried, you can never tell and you will always wonder. So my philosophy is that I will try it and give myself a verdict based on my own judgement and preference. Sometimes there are a certain thing that is very important to other people (like fresh white truffle from Alba) that they are willing to pay gastronomical price and fly to Italy just to have the best. Then I am less enthusiastic about truffle and I am happy to pay a little extra (well, actually a lot extra) in a restaurant once or twice a year.

                          As for jamon iberico goes, I certainly love it, and I will save it as a special treat with loves ones. For my everyday sandwich or just antipasti with melon, I am perfectly happy with my prosciutto di parma. If you have iberico everyday, it will no longer be memorable!

                          1. re: kobetobiko

                            That was my point, Kobetobiko ("As for jamon iberico goes, I certainly love it, and I will save it as a special treat with loves ones").

                            I've been waiting to try Iberico for the past 18 months, and I'm really looking forward to it. I too like the finding the "best" of a certain category, and I'm sure that the Iberico is it. If I could afford to have it all the time, I would. But on a day-to-day basis, plain ol' serrano will have to do.

                          2. re: Westfalen

                            Last year I had the privilege of tasting Bellota hams in Paris, in one of the best food supermarkets I've ever seen in the basement of Galleries Lafayette.

                            Attached is a picture of what 35euros got me. I can still remember the pork fat melting in my mouth.

                            Having tasted good serrano ham (at Cava) and quality prosciutto in Parma, I have to say that this Bellota stuff lives up to its hype.

                            I think the Bellota counter at Galleries Lafayette has been there for a while, I think that's the best place to taste various grades of ham. There were about 4 or 5 more different spanish hams on display, and the dude behind the counter gave us a sample of each.

                            Ya, I was in heaven. It was especially good with a flute of spanish sparkling wine.

                             
                            1. re: doctorandchef

                              Hi doctorandchef,

                              You know when I first tasted bellota, I refused to drink water for an hour because I wanted to keep that intense pork flavor in my mouth / stomach :P

                              But spanish sparkling wine sounded like a great drink to go with it.

                              1. re: kobetobiko

                                I agree that Bellota is the finest of the Spanish hams.
                                Not available here unfortunately.
                                I have had some of the Iberico ham in T.O., and I wouldn't waste my money on it.
                                Just get a decent Parma at a fraction of the price, and you are further ahead.
                                I recently bought some from Costco, and, to my surprise, it had a lovely creamy texture, and just the right amount of salt...
                                While drooling over the Bellotta, I would also like to see the Jambon de Bayonne from the Pyrenees brought into the country.At its' best it melts in the mouth.

                                1. re: erly

                                  so no one can tell me where i can get this stuff for tonight? i don't have a costco membership...

                                  1. re: Westfalen

                                    The prosciutto from one of the cheese shops at SLM is pretty decent. It's the one on ground floor on the east side of the building, one with all the antipasti tubs. They use a hand cranked slicer.

                                    For tonight? Best bet is to go to Cava or Coca.... ask for the fattiest slices of serano ham they have. Let the fat slowly melt in your mouth, and then keep chewing it like gum.... haha. Wash it down with some Cava and repeat.

                                    Couldn't resist posting another photo of some glorious Ballotta on display. There are definitely various grades from different regions, each exhibiting the "terroir" much like wine does. (the 3 plates I had were vastly different in taste) Don't know what grades they'll be importing, but I guess we don't have a choice!

                                     
                                    1. re: Westfalen

                                      Did it ever occur to you how often OK parma will be trotted out as this nut-stuffed Spanish stuff? The scope for fraud is deliciously wide in selling a rare food item to well-heeled foodies with no reference point other than bloggy anecdotal raves. Over-refreshed aesthetes dining in the dark best beware.

                                      1. re: Kagemusha

                                        Well, like buying anything, you should go to a reputable store that you have confidence in. If you have doubts about authenticity of what the stores have to offer, then you shouldn't be buying from them anyways.

                                        There are also signs and certifications about true jamon iberico. They are also stamped on the leg. Could it be fake? Of course. that's why you don't buy those pre-packaged stuff. Most of the jamon iberico are sold as a whole bone-in / boneless leg, and the ham should definitely be sliced fresh in front of you.

                                        Most importantly, any reputable butcher will allow your taste the ham before purchase. Your tongue and taste bud can't lie. If it tastes like the normal serrano ham to you, then it could be that it is indeed fake. If you don't have the confidence that you can tell the difference, or if you simply don't have the taste bud to tell the difference, then you definitely should save your money elsewhere.

                                        By the way, Kagemusha, have you even tried iberico? I just can't understand why you are so skeptical about the ham and people trying / buying it.

                                        1. re: kobetobiko

                                          I'm talking restos. I assume you have a fighting chance at a meat shop if you're literate and sighted. Getting rooked in a resto, though, has little to do with confidence or an educated palate. If you're thoroughly down with what's what, great, but many who go for this item to impress or look smart just might not get the real deal. Pardon the Naderite approach but the cachet amounts to a chum slick capable of attracting shoals of suckers.

                                          1. re: Kagemusha

                                            It seems to me that Kagemusha is more skeptical about the people who may decide to try it, rather than the actual ham itself. Strange comments to make on a board dedicated to foodies.

                                            1. re: millygirl

                                              Hardly. Curiosity and a certain willingness to suspend disbelief are key foodie traits. Let's say they enable enjoyment, OK? I'm concerned, though, that the buzz around this ham can create the culinary equivalent of a Canal Street knock-off handbag sold as the real deal. Pardon my candor, millygirl.

                                              1. re: Kagemusha

                                                "Pardon the Naderite approach but the cachet amounts to a chum slick capable of attracting shoals of suckers."

                                                Well written.

                    2. re: acd123

                      Taste the Iberico and Serrano side-by-side. You'll definitely notice the difference.
                      Pricewise the Iberico is generally about double Serrano (although different qualities are available for both).
                      My purported 'supplier' recently told me he won't be bringing in the Iberico - too expensive and wouldn't be able to sell it wholesale.

                  2. And here I have been asking for Siberian Ham.

                    I also learned why people laughed when I said I don't want any chocolate in my dinner.