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Jamon Iberico...coming to a website near you

Jamon Iberico...coming to a website near you
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  • Post #61 - January 14th, 2008, 2:14 pm
    Post #61 - January 14th, 2008, 2:14 pm Post #61 - January 14th, 2008, 2:14 pm
    I was at Fox & Obel on Saturday and they had a bit of the pata negra remaining. When I got home to eat it, though, there was a definite soapy taste to the ham. They used a slicer, but it didn't look like it had just been washed. Is the pata negra's flavour so delicate that residual soap can affect it? Regardless, I'll look for pata negra at some of these other locations.

    Speaking of cured pork, they had some guanciale available, too. I think this is the first time I've seen guanciale in a store. Unfortunately, it was not very good -- I made some carbonara and it just tasted like bacon. The guanciale was more fat than it was meat, which was not my experience in Italy. I've had better luck using pancetta, and will continue to do so.
  • Post #62 - January 14th, 2008, 2:23 pm
    Post #62 - January 14th, 2008, 2:23 pm Post #62 - January 14th, 2008, 2:23 pm
    danimalarkey wrote:When I got home to eat it, though, there was a definite soapy taste to the ham. They used a slicer, but it didn't look like it had just been washed.


    I suspect that the soapy taste is a combination of F&O's plastic wrap and a bit too much heat applied to seal it. I've had 'soapy taste' experiences that ruined multiple cheeses (not at F&O) - but was easily solved when I realized what had happened.
  • Post #63 - January 15th, 2008, 6:17 pm
    Post #63 - January 15th, 2008, 6:17 pm Post #63 - January 15th, 2008, 6:17 pm
    Santander wrote:I have to have a nemesis, Gary. Don't deny me a nemesis!

    Far be it from me to get between a man and his nemesis. ;)

    By the way, did you catch Steve Dolinsky on a recent Iron Chef, he was a judge. Very cool. Though not sure when, Louisa Chu is a judge on an upcoming Iron Chef as well, very cool times two.

    Enjoy,
    Gary
    Hold my beer . . .

    Low & Slow
  • Post #64 - January 15th, 2008, 6:20 pm
    Post #64 - January 15th, 2008, 6:20 pm Post #64 - January 15th, 2008, 6:20 pm
    G Wiv wrote:
    Santander wrote:I have to have a nemesis, Gary. Don't deny me a nemesis!

    Far be it from me to get between a man and his nemesis. ;)

    By the way, did you catch Steve Dolinsky on a recent Iron Chef, he was a judge. Very cool. Though not sure when, Louisa Chu is a judge on an upcoming Iron Chef as well, very cool times two.

    Enjoy,
    Gary


    Louisa Chu has agreed to speak on her behind the scenes experiences with Iron Chef, her touring France with Bourdain and her participation on the Gourmet series on PBS. Pencil in March 1st, 10 AM at Kendall College.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #65 - January 15th, 2008, 6:51 pm
    Post #65 - January 15th, 2008, 6:51 pm Post #65 - January 15th, 2008, 6:51 pm
    G Wiv wrote:
    Santander wrote:I have to have a nemesis, Gary. Don't deny me a nemesis!

    Far be it from me to get between a man and his nemesis. ;)

    By the way, did you catch Steve Dolinsky on a recent Iron Chef, he was a judge. Very cool.


    And the only headsucker* of the three. Instant credibility, there.

    * - Edit: When presented with a shrimp head and invited to suck out the contents, it appeared that Dolinsky was the only one of the three judges to do so, thereby making him the only one to partake of the best part of the shrimp, IMHO.
    Dominic Armato
    Dining Critic
    The Arizona Republic and azcentral.com
  • Post #66 - January 18th, 2008, 10:31 am
    Post #66 - January 18th, 2008, 10:31 am Post #66 - January 18th, 2008, 10:31 am
    I stopped in at Pastoral last night, hoping to find some pata negra. And they had it! It was the shoulder cut, too, which they said tasted better. I can't really compare since the other pata negra I bought was from Fox & Obel and tasted vaguely of soap (thanks, sazerac, for the explanation).
  • Post #67 - January 20th, 2008, 4:36 pm
    Post #67 - January 20th, 2008, 4:36 pm Post #67 - January 20th, 2008, 4:36 pm
    Picked up a little Jamon Iberico de Bellota at Marion Street Cheese Market and was driving home with it in a bag, wrapped in paper, in the back seat. I swear, five minutes into the ride, I could smell ham in the car, and this was a cold-ish car, of course, and like I said, the meat was in the back seat. I feel some serious porcine pleasure is in my future.
    "Don't you ever underestimate the power of a female." Bootsy Collins
  • Post #68 - January 22nd, 2008, 5:28 pm
    Post #68 - January 22nd, 2008, 5:28 pm Post #68 - January 22nd, 2008, 5:28 pm
    FYI-

    Current wholesale prices from a local company:

    Pata Negra Iberica Jamon, bone in $32.75 lb.
    Pata Negra Iberico Jamon, boneless $52.95 lb.
    Pata Negra Iberico Paleta (shoulder) $34.50 lb.

    :twisted:
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #69 - February 9th, 2008, 2:31 pm
    Post #69 - February 9th, 2008, 2:31 pm Post #69 - February 9th, 2008, 2:31 pm
    Binny's in Lakeview just started carrying it, $90/lb. I had my first-ever taste today. Yum!
  • Post #70 - February 9th, 2008, 5:14 pm
    Post #70 - February 9th, 2008, 5:14 pm Post #70 - February 9th, 2008, 5:14 pm
    i just picked up a 1/4 lb of pata negra today from fox and obel, we're going to taste it in a bit, but we're tempering it right now.
  • Post #71 - December 14th, 2008, 4:17 pm
    Post #71 - December 14th, 2008, 4:17 pm Post #71 - December 14th, 2008, 4:17 pm
    Iberico de Bellota; Costco on Damen; 4oz for (IIRC) $29 bucks, nicely sliced; from Jose Andres, who of course spearheaded the legalization of Iberico here. Well-packaged, and you can see the slices and tell where in the ham its from, marbling, etc. Though I love the idea of sliced to order pata negra ham, I've had some bum servings due to limited cutting skill, poorly kept ham, and mostly the resto's or deli's desire to use every morsel, even the stuff that should go into the pot with the fabada, not on a plate for $40, etc. But then I'm happy with the prosciutto de Parma sliced at the source and vac sealed on the offing at Costco too. It's an easy option if you are looking.
  • Post #72 - December 14th, 2008, 4:26 pm
    Post #72 - December 14th, 2008, 4:26 pm Post #72 - December 14th, 2008, 4:26 pm
    Machine sliced, right? It seems like it would have to be..
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #73 - December 15th, 2008, 11:30 am
    Post #73 - December 15th, 2008, 11:30 am Post #73 - December 15th, 2008, 11:30 am
    Yes, machine-sliced. Well, I assume. Doesn't say, but it looks to be so. As I suggested above, unless there's a real pro doing the slicing by hand (something I've yet to encounter in the US), machine sliced is good by me. Had some last night. Very good. Be careful, some of the packages contain ham that looks oxidized (packaging defect(?)). Pretty easy to tell just looking at it.
  • Post #74 - December 15th, 2008, 6:15 pm
    Post #74 - December 15th, 2008, 6:15 pm Post #74 - December 15th, 2008, 6:15 pm
    Nice. I might pick some up to bring to New Years Eve. That said, we'll be coming back from Windsor on the 28th, so we'll be able to swing by Zingerman's and pick some up there at the always reasonable zingerman's price of $80,000/lb or whatever it is. But hey, if you get the right person working the counter, they actually do know how to properly hand slice it, and it's magical.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #75 - December 21st, 2008, 2:28 pm
    Post #75 - December 21st, 2008, 2:28 pm Post #75 - December 21st, 2008, 2:28 pm
    Still there today at the Costco on Damen. NOTE! It is NOT in the same case as the Prosciutto and Serrano. It's with the Corned Beef. They seem to have a lot left.
    Leek

    SAVING ONE DOG may not change the world,
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  • Post #76 - December 22nd, 2008, 12:34 pm
    Post #76 - December 22nd, 2008, 12:34 pm Post #76 - December 22nd, 2008, 12:34 pm
    leek wrote:Still there today at the Costco on Damen. NOTE! It is NOT in the same case as the Prosciutto and Serrano. It's with the Corned Beef. They seem to have a lot left.
    Question - - wouldn't it pretty much always be better to buy freshly-sliced jamon? We're lucky enough in Chicago to have several delis offering jamon iberico by the pound.

    Does Costco offer a superior product? Do folks in town not know how to slice?

    I'm thinking about getting a bit for a dinner party next week, and considering going to Fox & Obel or Paulina (I think both carry it, but could be wrong).

    Ronna
  • Post #77 - December 22nd, 2008, 7:49 pm
    Post #77 - December 22nd, 2008, 7:49 pm Post #77 - December 22nd, 2008, 7:49 pm
    Jamon Iberico is everywhere these days. My point was merely that Costco has good quality, pre-sliced, vacuum sealed Iberico on hand at a popular (but still steep) price. The Iberico, like the Parma, is sliced by the producer. They do a good job, the ham is pristine, and it does not have any slices that you wouldn't want to buy for 90 bucks a pound (eg, pure fat, leathery bark too near the surface, etc). But I surely wouldn't say Costco has a "superior" product, just that it has the authentic product. And yes, many don't know how to slice. That said, if the ham looks good and the slicer appears to know what she's doing, I'd always go with sliced-to-order from a local business.
  • Post #78 - December 22nd, 2008, 8:12 pm
    Post #78 - December 22nd, 2008, 8:12 pm Post #78 - December 22nd, 2008, 8:12 pm
    JeffB wrote:And yes, many don't know how to slice.

    At Evanston's late, unlamented Omaggio last year, the hapless deli guy used a meat slicer to prepare for me what can only be described as a prosciutto di Parma smoothie. I didn't have the heart to refuse it, since the poor bastard devoted an enormous amount of time and muscle to the task, and the look of pride and relief on his face as the finished product finally seeped into a plastic bag was probably worth whatever few bucks I was wasting.
  • Post #79 - February 17th, 2009, 2:06 pm
    Post #79 - February 17th, 2009, 2:06 pm Post #79 - February 17th, 2009, 2:06 pm
    So I was looking through an email from La Tienda (Spanish foods importer) and I come discover that our beloved Jamon Iberico will now have to have the "pata negra", black foot removed before import AND beginning in March it will be slammed with a 100% import duty. So double the price and the only means of authentication removed. What the hell was the USDA thinking?

    http://www.tienda.com/press/patanegrasinpata.html?DCMP=EMC-UPD0209

    http://www.slashfood.com/2009/02/11/usda-declares-that-jamon-iberico-is-off-the-hoof/
    Moses supposes his toeses are roses, but Moses supposes erroneously. Moses, he knowses his toeses aren't roses, as Moses supposes his toeses to be.
  • Post #80 - May 13th, 2021, 2:16 am
    Post #80 - May 13th, 2021, 2:16 am Post #80 - May 13th, 2021, 2:16 am
    Bumping this thread to ask if anyone has current local sources for Jamon Iberico, sliced, not a whole leg. I can order from La Tienda or Iberico Club if necessary, but especially in the current climate, I'd prefer to shop local if possible. Thank you!

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