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Jamon Iberico Bellota at Costco

Richmond store, 5.3 ounces about $26. Not sure if right/left or front/back leg but still a virtual steal.

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  1. Anyone checked if it's available at the SF store?

    4 Replies
    1. re: osho

      Yes, just bought some from the SF downtown Costco

      1. re: doublehelping

        Scored ...thanks Wolfe and doublehelping !

         
          1. re: osho

            Indeed, tease us and tell us how good it is! I have never had it but I would buy that sampler package without a second thought. Reminds me I have a small package of Fermin lomo Bellota pork loin I need to break into soon.

      2. Please tell me why this is worth ~$80 per pound. I'm not saying it's not, just that I've never had it and am wondering...

        9 Replies
        1. re: Malcolm Ruthven

          Yes, it seems fairly expensive to me also.

          1. re: Tripeler

            Tripeler - what? expensive for Jamon Iberico or expensive for ham?

            for Iberico it's quite competitive, for any old lunchmeat, yes it would be insane.

            it is melt-in-your-mouth luscious. imagine the best prosciutto you ever had and how that made all other Italian cured meats taste like something out of a can. sort of like that but Spanish and different in the salt/flavor profile.

            1. re: hill food

              It seems quite expensive for any kind of cured pork product.
              I have had extremely delicious prosciutto for a whole lot less.

              1. re: Tripeler

                yeah it is pricey. try some domestic Jamon Serrano first and then multiply it by 10x (and yes the price too)

                1. re: Melanie Wong

                  oh I know, it's the Cadillac of ham. and the fully loaded model no less.

                  I would urge the reluctants to look it up, as Melanie points out it's from a specific breed of pig from a specific region fed a specific diet of acorns. the hams are cured and hung in a cave in leather bags (IIRC) for a LOOONG period of time in caves long used for this and only this. very labor intensive.

                  there were only what 3 or 4 retailers in the US (until Costco started) who carried it? (actually zero I believe until maybe 5 or 6 years ago)

                  damn I may really need to get a membership, first there was news of good smoked whitefish, now this.

                  1. re: hill food

                    after Fermin set up their USDA inspected facility and put the goods into the export pipeline, there were quite a few retailers here in the U.S. including restaurant owners, but Fermin was the sole source for all of them unless the goods were smuggled or counterfeit. the different items in the sampler pack that was photographed have a fairly wide price range when sold separately, and pre-sliced jamon will not have the same flavour as properly sliced to order meat.

                    has a competitor to Fermin been given USDA approval/inspection for their goods, or is the Costco stuff from Fermin ?

                    1. re: moto

                      Yes, Fermin was the first.

                      Cinco Jotas is available in the US now. I'm so sorry I missed this free tasting and competition last summer,
                      http://chowhound.chow.com/topics/8175...

                      ETA: For price comparison purposes, here's the page of Iberico and Iberico de Bellota products at La Española,
                      http://www.laespanolameats.com/mm5/me...

                    2. re: hill food

                      The hams are air-dried.

                      "moto" is right, there have been considerably more than 3 or 4 retailers before Costco launched this product. Good grief, there are probably many more than that in SF's 7x7. I can buy precut Bellota products by Fermin in the supermarket or cheese shops.

            2. dies front/back/left/right make a difference?

              3 Replies
              1. re: macsak

                I'd prefer a ham to a shoulder. Left or right wouldn't matter, unless they are Nascar pigs and only run counter-clockwise..:)

                1. re: macsak

                  I did see a price difference at one on-line site for front or back. I must say that veggo has a point but I would worry more about gyascutus type pigs

                  1. re: wolfe

                    What a delicious new word for my vocabulary! Thanks, wolfe! I'll be sure to work it into my love letters, sonnets, and poems!

                2. Can you clarify the price? Is it $26 for the package, which includes various meats and 5.3 oz of jamon?

                  1 Reply
                  1. I think the OP was referring to this package and not the one posted by osho...

                     
                    6 Replies
                        1. re: osho

                          Any updates on the flavor??
                          These did not show up in Merced Costco for obvious reasons.
                          That appears to be a variety pack.
                          Jamon Iberico 'de bellota', is from pigs fed acorns.
                          The Jamon would warrant a higher price per weight, but not sure about the other cuts that are included.
                          I agree that some flavor would probably be lost since it is pre-sliced.
                          The Jamon Iberico de bellota I had in Granada was out of this world.

                          The ham is so rich it is hard to eat more than 2-3 thin slices on bread.

                          1. re: Agrippa

                            I thought flavor was fine, but it didn't do that 'melt in your mouth' thing like the servings I have had at restaurants...

                            Perhaps the presliced packaged version(s) at Costco are not as shaved/sliced as thinly to cause that effect?

                            1. re: slew

                              my biggest suspicion re. the sliced packaged stuff would be, machine - sliced vs. hand sliced. improper (or too-rapid) hand slicing alters the flavour. the last time we bought any, we had several different hams to taste and choose from. it's not really a bad thing, eating smaller amounts of a premium foodstuff because of cost -- that pig had to die for our gluttony after all.

                              1. re: moto

                                It says "hand carved" right on the package.

                      1. Nutty, super rich and full of sweetish earthy flavor. This is absolutely worth $26 to me. I will not hesitate to buy the single package again (and again).

                        Saves me a trip to Barcelona !!

                        Funny anecdote: The employees at SF Costco had no idea what I was on about. Me: "Do you know where the Jamon Iberico is?" Reply: "Jamon who?"

                        7 Replies
                        1. re: osho

                          Found it today at the Santa Cruz store. Looking forward to trying it...

                          1. re: osho

                            Did you pronouce it ha-mon or ja-mon. I finally figured out why I could never find the gelatina at a Mexican Bakery. They didn't understand my mispronuciation.

                            1. re: wolfe

                              Ha-mon. And in Mexico where I have lived off and on for a long time, my name is pronounced Beggo. No 'V' phonetic there, amusing.

                              1. re: Veggo

                                I was wondering if osho ran into a language problem at Costco asking for hamon when the employee knew it as jamon or vice versa thereby causing the "jamon who?"
                                Beggo as in "Baseball has been berry, berry good to me,"
                                Chico Escuela

                                  1. re: wolfe

                                    “Thank you, Chico. You’ve been an inspiration to all of us.”

                                1. re: wolfe

                                  Jamon - the proper Spanish way ;-)

                              2. I bought a package and tried it. I'd rather eat Italian prosciutto for 1/4 the price.

                                3 Replies
                                1. re: Paul H

                                  That was pretty much my impression as well.

                                    1. re: Paul H

                                      Although I wasn't expecting much I broke down and picked up a package to see what the fuss was about. I'm certainly no aficionado, but it was exponentially better than any prosciutto I have tried to date. Rich, buttery, intense flavor without the saltiness.

                                    2. By coincidence I just had a delectable sample tonight of the Bellota, red and intense, cut from a whole one, among several other very interesting small plates, at a new restaurant that those of you in the S. Bay and Peninsula will likely be hearing more about, including certainly a separate CH thread: Cijjo ("sy-jo"), 246 Castro Street in downtown Mountain View's Restaurant Row. A "Happy-Hour" portion (with baguette and assorted pickles) was $6 at the bar. This restaurant (with a capable experienced chef from New York) seems to specialize in international charcuterie: there's also bersola, which I haven't tried, and duck "prosciutto," which was interesting. But definitely the Jamon Iberica Bellota for flavor. (The roasted marrow bones with soubise and wild mushrooms, and other plates, I'll save for a separate thread on the restaurant.)

                                      They also had ANOTHER whole one displayed on a cart the other day, and I heard someone saying it cost a small fortune. But shaved thin, it probably makes 1000 servings ...

                                      1 Reply
                                      1. re: eatzalot

                                        Thanks eatzalot: I hadn't heard about Cijjo, but will definitely have to check it out, soon I hope!

                                        http://www.cijjomv.com/restaurant.html

                                      2. I picked up a package at the San Leandro store.

                                        Excellent flavor though drier and leaner than any other Iberico or Iberico de Bellota I've had. Despite the claim on the label, it's cut so thin and evenly I can't believe it's not mechanically sliced.

                                        I think it's the best price per pound I've encountered short of buying a whole ham, but I'd rather spend a few bucks more and get two orders of regular Iberico at Barlata.

                                        4 Replies
                                        1. re: Robert Lauriston

                                          I have seen an elaborate prosciutto slicer that is hand-operated. No doubt it could do the job.

                                          1. re: Civil Bear

                                            I think Fatted Calf in SF has one of those slicers. A beautiful thing. I may have been dreaming though. I am not sure.

                                        2. This post on the Spain/Portugal board reports on the new labeling laws,
                                          http://chowhound.chow.com/topics/930846