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Check out my ham

blorman May 11, 2012 10:13 AM

Hello, first post here for me.

I bought this at a Paris street market, labelled "jambon noir" according to my fuzzy memory. Can somebody tell me what it is exactly? It's quite dry in texture, tastes cured and not smoked. What is that casing? Is it the original skin or some added casing? It kind of looks saucisson on the outside with ham on the inside. Does anybody have tips on cutting off the skin? I'm worried I will lose a finger.

Thanks in advance

  1. Parigi May 11, 2012 11:04 AM

    I think it is a Basque or Bayonne style ham like Pata Negra, often from pig with black feet, hence the name Pata Negra.
    I don't think there is casing, just the ham fat around the outside.
    Excuse me, your thread title sounds shockingly suggestive.

    5 Replies
    1. re: Parigi
      shekamoo May 11, 2012 12:46 PM

      "your thread title sounds shockingly suggestive."

      So I am not the only one....

      1. re: Parigi
        blorman May 11, 2012 02:19 PM

        Thanks for the response. It does look a bit like Pata Negra. Except there's no bone, I guess they can pull it out of the middle. Judging by a picture I found (http://www.spanishham.net/wp-content/...), they do peel or cut back the skin when slicing it. I just have trouble doing it because it's all dry and has folds, so it's not easy to get the skin off.

        I have this problem also with saucisson sec. My french friends tell me they don't bother peeling it, but I find it chewy and stringy with the casing on.

        1. re: blorman
          Ptipois May 11, 2012 04:10 PM

          Jambon noir = jambon de porc noir.

          Could be from Bigorre (jambon de porc noir de Bigorre is the complete name) or from nearby pays Basque (jambon de porc basque, porc pie-noir basque, etc.)
          The "casing" is only the skin. As the hams are cured for a long time in an airy room, the skin gets very hard. It should be cut off with a sharp knife, unless you cook a piece of that ham in a soup for a long time, in which case the skin should be cooked with it.
          Never throw away the fat from a black pig ham, it is delicious: cook it in soups, lightly sauté it with green vegetables, etc.

          The peel around saucisson sec should normally not be eaten and tastes terrible for most people, but some like it.

        2. re: Parigi
          saticoy May 11, 2012 06:20 PM

          At least it wasn't "check out my saucisson...!"

          1. re: saticoy
            Parigi May 12, 2012 12:28 AM


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