Michigan. | Hogboy1 - 8/12/2016 00:31
Good stuff
At $200 a pound, getting a bad iberico ham is sheer bad luck
Not really.
The quality varies in Spain itself, depending on the producer/factory.
The standards are marketing suggestions, and are enforced like our "Organic" labels. Infrequently, and dependent upon politics and payola.
There is a single producer approved for import right now AFAIK, so it's actually less variable here.
They package in .5oz packs, 4oz IIRC, as well as whole hocks.
The texture out of the packs is weird because it can't breathe and the flavors all get muddied, it gets an odd funk, and does not represent Iberico at all.
Shaved by a chef that knows his craft, from a Hock that has been stored properly, is something else, and approaches the better imported Culatelo, just stronger and deeper in flavor when the fat melts on the tongue.
Good luck finding one outside of NYC or Chitcago though.
Good Proscuitto and Culatello are another matter.
For all their foibles, the Italians get downright medival, when it comes to enforcing cultural and regional protected standards.
Bodies have been found in the Po for lesser cultural violations.
It's a different end product to be sure...Hogs fattened on the whey of Parmagianna reggiana vs. free range, mixed breeds vs single breeds etc.
but unless you are in Spain, you will not find good Iberico, and good Proscuitto and Culatello can be had here easily, and adapted to the diet for a LOT less.
(Posting pics here, is akin to a Dark ages root canal)
http://i622.photobucket.com/albums/tt306/Dingeryote/Last%20March%20...
Edited by Dingeryote 8/12/2016 01:53
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Fine Spanish hams
