Pata negra/ Jamon iberica

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Texas Star

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1911 Girl showed a shop scene in Malaga or nearby, where a particular Spanish ham was sold, and mentioned that it is quite expensive.

I just called Central Market in Dallas and they do have it, but it is $179 a lb.! :eek:

I asked what the big deal is, and it seems the pigs are raised under sheltered conditions, with a diet of special acorns.

If you saw this in Sarah's terrific posts here of her photos in Spain, this will let you know if you might want to pursue that ham.

If anyone tries it or has, what do you think of it? Is it materially better than other ham?
 
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It's like proscuitto, which is quite expensive as well, but not $179.00 a pound. Kobe beef, which we partake in about three times a year will definitely mess with your sphincter tone where just the ground chuck will run you about $15.00 per pound.
 
Texas Star said:
1911 Girl showed a shop scene in Malaga or nearby, where a particular Spanish ham was sold, and mentioned that it is quite expensive.

I just called Central Market in Dallas and they do have it, but it is $179 a lb.! :eek:

I asked what the big deal is, and it seems the pigs are raised under sheltered conditions, with a diet of special acorns.

If you saw this in Sarah's terrific posts here of her photos in Spain, this will let you kmow if you might want to pursue that ham.

If anyone tries it or has, what do you think of it? Is it materially better than other ham?
Click to expand...

I assume you're talking about jamon de bellota. It's good but not that good. About $40.00/lb last I had it in Sitges. It is supposed to be very healthy.
 
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Don't see how it could be any better than the local smoked ham I picked up in the Atlanta airport one time when I was passing through. That was a lot of years ago and I still remember it.

You know what they say. If you die south of the Mason Dixon line it doesn't matter where you're goin', you still need to go through Atlanta. ;)
 
It´s pata negra which is a black pig which is from this region in Spain. I´ve been to many places and tried many types of pork but the pata negra (we have one just now, a gift from friends) is simply the best as is "secreto Ibérico" which is a fillet of pork from the exact same pig. It´s to die for literally.

Black Iberian pig

Pata Negra

My favs have to be the Iberian pig, Angus beef (Its Scottish) and venison (love to bow hunt deer)
 
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1911Girl said:
It´s pata negra which is a black pig which is from this region in Spain. I´ve been to many places and tried many types of pork but the pata negra (we have one just now, a gift from friends) is simply the best as is "secreto Ibérico" which is a fillet of pork from the exact same pig. It´s to die for literally.

Black Iberian pig

Pata Negra

My favs have to be the Iberian pig, Angus beef (Its Scottish) and venison (love to bow hunt deer)
Click to expand...


Sarah-

Thanks for the links. I may try fitting a pound of that into the budget. It won't become a staple for me, but I want to try it.

Do you see much difference in the meat of, say, fallow deer and red deer, which is similar to a smaller version of our elk/wapiti? Do you hunt roe deer?

What sort of bow and other archery tackle do you use? Draw weight? Is it difficult to get a rifle permit in the UK and in Spain? Which rifle calibers are most used? I'm guessing that the 7X57mm/ .275 Rigby and the .308 are biggies.

Are there many German style drillings, with two shot barrels above a rifle barrel? I imagine that bolt actions are the norm. Can you get CZ arms in Spain? (Czech origin)? American ones, like Winchester?

BTW, I found the story of the hams fascinating, inc. the explanation of the fat issue. I wonder if we have areas here where free ranging hogs eat primarily acorns.

The DOC for true Iberican pork seems the same as for some wines, where the genuine product legally must be produced within a certain area. As an aside, the famous Spanish wines that I tried seemed thin and less pleasing than the ones from other famous wine regions, like Bordeaux. Marques de Riscal is a good example. I haven't tried other Spanish wines, and gather that some are very good.

I very much appreciate your revelations about Spain, and about archery, photography, etc. Thanks for joining and posting here. Your photos are wonderful.
 
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woodsltc said:
Heck...the venison in my freezer would easily cost as much as that ham.....after I factor in gas, ammo, lease cost, etc, etc...... :D

Don
Click to expand...

The only hunting I do is for a parking spot at Stater Bros. The meat is cheaper and I don't have to get out of bed in the dark. :D
 
From reading this thread I have found out I ain't had no raising and ain't got no class. I always thought pork was pork and beef was beef and grandpa made the best wine I ever drunk. I need to get to town more often.:D Larry
 
tops said:
From reading this thread I have found out I ain't had no raising and ain't got no class. I always thought pork was pork and beef was beef and grandpa made the best wine I ever drunk. I need to get to town more often.:D Larry
Click to expand...



I'm glad that the board has been of benefit to you. :) :D

One of the perceptions that many intellectuals have of gun owners is that we fit the description that you gave of yourself. Some Discovery TV programs further that image, as do some pictures of certain members who've posted their photos.

Gun owners aren't all rednecks uninterested in various other issues, including food and drink. And we even have music topics that include songs not played on a country fiddle or a rock guitar. I love Sarah's Spanish travel pics and discussing such issues as ham and tea. I'm not so insecure in my masculinity that I need to read and post only in chest-thumping terms. Nor do I demean other members' threads by ridiculing or trivialziing them. I hope that others here will refrain from that, too.

I have a feeling that some members think that topics like this one are meant to make them feel unpolished. Dudes, this isn't about you! It's about a subject that interests others. You can either learn from it, or avoid it. But please don't ruin it for those who are interested.
 
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shouldazagged said:
Don't think I'll even try to answer that. I thought some guys were having a little fun with no harm intended.
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Boy, I hope so. But some posts in similar topics have just been mean-spirited. At least his had a a Smilie face.

Now, can we get back to discussing the ham?
 
Texas Star said:
Sarah-

The DOC for true Iberican pork seems the same as for some wines, where the genuine product legally must be produced within a certain area. As an aside, the famous Spanish wines that I tried seemed thin and less pleasing than the ones from other famous wine regions, like Bordeaux. Marques de Riscal is a good example. I haven't tried other Spanish wines, and gather that some are very good.
Click to expand...

Now you've done it! The wife, a Basque wench just uttered the longest stream of Castilian profanity I've ever heard, in reference to your critiuqe of Spanish wine. Begining with hijo de mil putasand heading south from there.

I have been instructed to inform you that Catalan wine is meant to be imbibed via the "porro" to truly be appreciated. Unlike the "gabacha" (a not so nice Spanish word for French) fermentations which may be served in a tennis shoe without effecting the quality.

A 'porro' is a glass container similar to a tea pot. The wine is poured into your mouth, and down the front of your shirt in my case without touching the vessel with the lips.

Infantry Weapons Officer.
 
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