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Authentic Jamon Iberico in SD

Anyone know a decent local retail source? I am jonesing for it after watching the Madrid episode of No Reservations tonight. I'm willing to go the mail order route if you know a reliable source, but wanted to see if I could find it locally.


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    1. Venissimo Cheese in the East Village had it last time I was there. It was very expensive, $100/lb.

      Venissimo Cheese
      754 W Washington St, San Diego, CA 92103

      4 Replies
      1. re: steveprez

        2nd Pata Negra, have bought it there many times. There is also a guy selling spanish products at the Hillcrest Farmers Market, who normally has it. I would get there early, last time I was there the place was a mess at 10am. I would like to propose "stroller hours" at the Farmers Markets, some of those things are the size of an SUV. Euro Food depot in Sorrento Valley also carries it.

        Pata Negra
        1657 Garnet Ave, San Diego, CA 92109

        1. re: stevuchan

          "There is also a guy selling spanish products at the Hillcrest Farmers Market"

          He doesn't go to the Little Italy one does he?

          I have used La Tienda for mail order for Jamon Iberico de Bellota.

          Strongly recommend it: http://tiny.cc/o4vfl

          1. re: stevewag23

            Have not seen him at Little Italy, but I have not been down that way in over a month.

          2. re: stevuchan

            3rd Pata Negra

            Pata Negra
            1657 Garnet Ave, San Diego, CA 92109

        2. There's a shop in University Heights called Savory that has a very good selection of Spanish cured meats. I believe they have Jamon Iberico. They also have a very interesting salt-cured tuna that's worth trying, and Spanish chorizo that's actually from Spain. They also sell domestically-produced chorizo, so you need to be specific that you want items from Spain (though the high prices are kind of a giveaway as to which is which).

          1. I know surfas in LA carries it.

            1. Thanks for all the suggestions - big help. Stevuchan - I agree with you about stroller hours at the FMs, it is becoming quite the obstacle course out there.

              2 Replies
              1. re: foodiechick


                I just noticed that dog sitting is now available at the La Jolla Farmer's Market. Maybe babysitting is not too far around the corner???

                1. re: bizzwriter

                  Not surprising move after the valet service. Many reasons I drive to other parts of town for farmer's markets rather than walk to LJFM.

              2. The big problem is Jamon Iberico is classified as a raw meat product by the FDA so for years they wouldn't even allow it to be imported or sold in the US. There is now exactly one company in Spain which has cut a deal with the FDA to pay FDA inspectors to inspect their facilities in Spain to make sure they meet FDA requirements but it's the only one. Thus they have a total lock on all sales of Jamon Iberico in the US. Without any competition they charge astronomical prices (over $100/lb).

                2 Replies
                1. re: oerdin

                  Yes it is always very expensive. FC I caught that No Reservations episode last night and had the same reaction. I have yet to see it sliced off whole ham as they do in Spain, but they have the leg holder at Pata Negra.

                  Pata Negra
                  1657 Garnet Ave, San Diego, CA 92109

                  1. re: stevuchan

                    You should go to the Bazaar in LA they have it there or take a trip to Vegas and go to L'atelier..

                2. If you went the mail order route, you'd probably have to spring for the whole leg (let the mortgage payments begin). However, although it's not the real deal (Jamon Iberico), Costco at Morena has whole procuitto de parma legs for $7.89 per pound, just go get one that's a steal. BTW - if you've never had Jamon, go get some, the stuff just melts in your mouth, that and a crust of bread and some red wine, nirvana!

                  1. They have it at Bristol Farms in the deli case. $125/lb if I recall correctly. Bought some slices a few months ago - totally worth it.

                    3 Replies
                    1. re: Divamac

                      That's good info. Any indication if it is jamon iberico de bellota? When places don't say, I tend to suspect that it may be grain-fed.

                      1. re: shouzen

                        At that price I'd hope it's acorn fed.

                        1. re: cstr

                          That's the thing though. I don't think I'm paranoid when I say that there're plenty of places that would be happy to pass off grain-fed as acorn-fed. Maybe not so many that would lie outright, but if you don't say, and the customer doesn't ask...

                    2. All this ham talk has me thinking about the whole "can a country ham be eaten raw" thing. I know that, for most part, they can be, but then come the practical issues. For instance, how do I slice it? What do I do with it once I've sliced it?

                      4 Replies
                      1. re: jmtreg

                        Country ham is meant to be eaten without being cooked! (it's not technically "raw", since it is already cured). You can cook it if you want to, but the delicate flavors of a well made ham won't be as present.

                        IMO the best way to eat it is to slice it as thin as possible, and eat it with no accompaniments. That's the only way I eat jamon jabugo, for instance. You can also eat it with cheese, or wrap it around a date, etc., but again, if you're paying top dollar for a ham, I'd create space to really enjoy the flavor of the ham.

                        1. re: jayporter

                          Well, there are 20 million Southerners who disagree with you (officially), but yeah, that would be my intention. Cooking country ham enhances its saltiness, for certain.

                          That said, I wasn't particularly clear on my practical questions. So, I know I should slice the ham thinly, but what tools should I use to do the job? And then, after I slice the ham, I know that it stops aging. So, how do I store the ham?

                          1. re: jmtreg

                            They make special knives for it, but I don't know where to get them (I have mine sliced at work, on a deli slicer).

                            I've only seen country ham stored at room temperature, even after it's sliced (except in the US, where we'll kill anything with refrigeration due to ignorance). You can throw a cloth over it if you're worried about bugs. You can find ham holders on line at various prices, or rig something up yourself.-