73 replies to this topic

[Saborosa]

A good place for DO information is the Ministry of Agriculture website http://www.mapa.es/e...on/consulta.asp Search by "consulta por tipo de producto/jamones".

Here it lists Dehesa de Extremadura, Huelva, Teruel and Guijuelo as DOP - Denominación de Origen Protegida(?) and Jamon de Trevelez and Jamon de Pedroches as denominacion especifica. I think the latter means produced in very specific geographical areas?! Can anyone else explain the difference more exactly?

[butterfly]

Thank you so much Pedro and Saborosa. That's a very useful search engine on the Ministry's site. They give very specific information on the requirements and criteria for the D.O.

From what I can tell, the geographical areas designated in the D.O.P. seem to be more extended, while those with Denominación Específica seem more localized. But they all seem to have equally stringent dietary, genetic, and processing guidelines. I'd be interested in learning more about how the D.O.s are granted and regulated.

[Rogelio]

Here are the regulations for foods and veberages DOs in Spain.

[vserna]

Teruel ham is not ibérico - it comes from regular, white European pigs (mostly Duroc). It's the only non-ibérico appellation for hams.

[butterfly]

Victor--Thanks for the reminder about the Teruel D.O.

[butterfly]

A few other questions:
Which shops/food stalls have the best selection of iberico in Madrid (or other towns)? The spots that I go to generally have two or three options. Is there a place that offers a wider selection (something comparable to Jamonísmo in Barcelona).

Also, are there any producers that offer tastings or tours that are worth noting?

Thanks!

[Saborosa]

Teruel ham is not ibérico - it comes from regular, white European pigs (mostly Duroc). It's the only non-ibérico appellation for hams.

Yes, good point. That seems to be true for Trevelez ham too - from Landrace, Large- White y Duroc- Jersey cross pigs according to the Ministerio site.

[vserna]

Which shops/food stalls have the best selection of iberico in Madrid (or other towns)?

I like Hermanos Peña in the Chamartín covered market - they have Joselito and Sánchez Romero Carvajal, and basically that's all I'm interested in! I think they also have other brands:

http://mercadodechamartin.com/

[rooberu]

I recently read the article "Boss Hog"; in Rolling Stone (Issue 1015; December 14, 2006. not available online as far as I can tell).

The article was an expose, focusing on Smithfield foods and the way in which they raise their pigs and deal with the "by-products" of hog farming. Needless to say, it didn't inspire me to go out and buy a smithfield-raised pork butt.

Alright, the reason I am posting this here: The article got me to thinking about the care with which the prized pigs of Iberia are raised...and how damned good the ham is. I haven't even had the good stuff, just Iberico that you can get in the USA (Redondo Iglesias) I'm wondering about the rest of the hog though. For instance, is the lomo from a pata negra pig wonderful as well? Is the rest of the hog prized in spain and do you pay a similar premium because of the animal?

It's been along time since I lived in Spain, and I was a poor 19-21 year old so I have no idea about this kind of thing.

[Rogelio]

For instance, is the lomo from a pata negra pig wonderful as well? 

Indeed, a good lomo is as good or even better than a good ham.

Is the rest of the hog prized in spain and do you pay a similar premium because of the animal?

Yes, ibérico sausages, chorizo, salchichón... are pricier and better than normal ones. I have just finished a whole chorizo from Joselito that almost left me crying.

And the iberico meat cuts like sirloin, loin, secreto, presa, pluma... Are a notch over any white pig cuts.

You'd better come back to taste and prove it.

[rooberu]

You'd better come back to taste and prove it.

From your keypad to God's ears Rogelio!

An extended cultural and culinary adventure in Spain is at the very top of my "list of things to do before I die". To think of all the times I ate Burger King in Elche and McDonald's in Alicante....I would like to travel back in time and kick my own ass.

[butterfly]

Oh, yes--ibérico meat is wonderful and so easy to cook with, because you don't need to do much of anything to it. It has a great flavor and texture with the simplest preparation.

After a yearly check-up, my doctor suggested that I switch to all ibérico products (I truly love this country). So we tried ibérico bacon--it's an absolute revelation. I'll never, ever eat any other kind of bacon.

Aye Burrikín.... rooveru, you are breaking my heart.

[Pelayin]

After a yearly check-up, my doctor suggested that I switch to all ibérico products (I truly love this country).

Now, tell us that (s)he also extended a prescription for it and then it would really be a great country

P.

[butterfly]

Now, tell us that (s)he also extended a prescription for it and then it would really be a great country 

P.

Slightly high cholesterol despite a low number of vices... Bad genes...

[muichoi]

While Iberico hams , shoulders and Lomos are quite justifiably expensive, the Salchichons and chorizos are simply astoundingly cheap for what they deliver-though this only applies when bought direct in the piece here.

[docsconz]

  I haven't even had the good stuff, just Iberico that you can get in the USA (Redondo Iglesias)

I may be mistaken, but so far as I know Embutidos Fermin is the only Iberico producer currently available in the US. The Redondo Iglesias that you had is most likely jamon serrano and not iberico.

[vserna]

Embutidos Fermin is the only Iberico producer currently available in the US. The Redondo Iglesias that you had is most likely jamon serrano and not iberico.

Actually, not even Fermín - as yet. From their press release last spring:

"Fermin USA announced today that they will be the exclusive US importers of a gourmet Iberian ham that won USDA approval last July. The newly formed partnership which includes the “jamón Ibérico’s” Spanish producer, Embutidos Fermin, along with American-based importer/distributor Rogers International and internationally acclaimed Spanish chef Jose Ramon Andres, have already begun determining distribution partners in key markets. The first shipments of Ibérico Lomo, Chorizo and Salchichon will be available by April and should be in full distribution by later this spring. Cured Ibérico legs and shoulders, which take longer to cure, will be available in summer of 2007."

Edited by vserna, 18 December 2006 - 11:18 AM.

[docsconz]

Embutidos Fermin is the only Iberico producer currently available in the US. The Redondo Iglesias that you had is most likely jamon serrano and not iberico.

Actually, not even Fermín - as yet. From their press release last spring:

"Fermin USA announced today that they will be the exclusive US importers of a gourmet Iberian ham that won USDA approval last July. The newly formed partnership which includes the “jamón Ibérico’s” Spanish producer, Embutidos Fermin, along with American-based importer/distributor Rogers International and internationally acclaimed Spanish chef Jose Ramon Andres, have already begun determining distribution partners in key markets. The first shipments of Ibérico Lomo, Chorizo and Salchichon will be available by April and should be in full distribution by later this spring. Cured Ibérico legs and shoulders, which take longer to cure, will be available in summer of 2007."

The Iberico chorizo, salchichon and lomo are all currently available in the US. I have procured and eaten some of the chorizo and slachichon myself - delicious. I don't believe the jamon is available yet though.

[vserna]

That's what I said - no jamón ibérico until next summer, as the company itself has announced.

[docsconz]

That's what I said - no jamón ibérico until next summer, as the company itself has announced.

Victor, we are not really disagreeing. I said above that if he had Redondo Iglesias jamon it wasn't Iberico, but likely Serrano. As for Embutidos Fermin, I said

I may be mistaken, but so far as I know Embutidos Fermin is the only Iberico producer currently available in the US.

I can understand how that was taken to mean Jamon Iberico. That is clearly my fault for not being more explicit. Their other Iberico products are currently available here and according to Tienda.com the jamon iberico from Embutidos Fermin are supposed to arrive for delivery this winter with the bellotas coming next winter.

[ewindels]

Questions about bringing jamon (serrano, iberico, whatever) back to the U.S.:

- Do locals in either Barcelona or Madrid have specific locations / vendors that they feel sell THE best, in either city? I've personally sampled a variety of quality here in Barcelona, and been given a deluge of recommendations, and my suitcase will only hold so much, so I need really strong recommendations.
- Now that cryovacced packages are generally and easily available, does anyone have advice or warnings about going through customs in the States?

Thanks.

[therese]

Questions about bringing jamon (serrano, iberico, whatever) back to the U.S.:

- Do locals in either Barcelona or Madrid have specific locations / vendors that they feel sell THE best, in either city?  I've personally sampled a variety of quality here in Barcelona, and been given a deluge of recommendations, and my suitcase will only hold so much, so I need really strong recommendations.
- Now that cryovacced packages are generally and easily available, does anyone have advice or warnings about going through customs in the States?

Thanks.

Just returned from Lisbon via Madrid (where there are many, many shops at the airport selling cryovac'd jamon and just about anything else you'd want) into Atlanta and I doubt you'd have any trouble whatsoever with the ham. If you declare it you'll have to show it to the Customs/Agriculture officials, if you don't you'll just cruise on through.

Note (huge, important warning here) that upon your return to the U.S. if you've got duty free wine, perfume, or anything else that's liquid or liquid-y you'll need to add those items to your checked luggage before continuing through security again to either exit the airport (which is the case in Atlanta, though not everywhere) or to continue on to a connecting flight. This is because you've got access to your checked luggage during the Customs/Agriculture, and could theoretically retrieve something dangerous from your checked bag and move it to your carry-on. I actually did forget and forgot to move a couple of small bottles of perfume, but either they didn't notice or decided to ignore the small volume. I did see a security guard walk away with a confiscated bagged and labeled bottle of wine, so don't risk it.

[BryanZ]

I brought back some chorizo Iberico with no problems. Just a small vac package, didn't declare it, no problems. It's delicious. I'm not sure how a large hunk or leg would travel, however. It might make for a good, though somewhat risky, story.

[Rogelio]

Go to any Club del Gourmet at El Corte Inglés and ask them to hand slice the ham thet you choose and they'll cryovac it for you.

[Silly Disciple]

Jamonisimo in Barcelona cryovacs if you ask them. Also I've seen several stallks in the Boqueria market with vacuum machines, so that's another (cheaper) option.

[piazzola]

So long as it is in good condition and no little and tiny worms or mosquitas appear .
I have known of few cases where other people had resturned the jamon to corte ingles for refund. So better check thoroughly for such critters before packing

Edited by piazzola, 25 March 2007 - 04:49 AM.

[butterfly]

I've never seen any sort of bugs or critters in jamón... I don't think this is a very common problem.

But I think the OP needs to know what to ask for. If you are looking for the very best, then you want jamón ibérico, not jamón serrano. I'd stick to the "jamón ibérico de bellota" or "jamón ibérico de recebo."

The El Corte Inglés at Preciados has a good selection (though I find they sometimes don't cut it as well as the people at the market)--they definitely have Joselito Gran Reserva.

La Leonesa on Santa Isabel in Antón Martíin (on the outside of the market) has Sánchez Romero 5J and I am almost certain they cryovac. Pretty much any decent market has at least one stall with the really good stuff, but I don't know how many cryovac.

Customs will seize it if you declare it. But I have to say that the last few times that I've gone through the US, my bags WERE sniffed by the dogs and on one recent occasion we had to empty one out and they inspected everything carefully. So it's not a sure thing.

[Txacoli]

I just returned with a whole jamon iberico in my suitcase.....cryovac-ed. I paid a premium for boneless iberico......just because. Who needs to smuggle bones? I did not declare it, nor did I mention the trip to the cheese farm, or the sheep cheese nestled next to the ham. Of course the vendors assured me that it is perfectly legal, and I can buy seriously expensive jamon serrano at jamon iberico prices anywhere in California so it must be legal....right?

In restaurants we say: "It is better to ask forgiveness later than permission now." My theory is this: if I declare it, I get a low-level Customs guy who will confiscate it because he is dumb and doesn't want to take chances. If I get caught, I will get a supervisor with more info and more discretion.....and then I can play dumb. Regardless, be prepared to punt off your purchase. I would love to go to the Customs Christmas party!

Customs tends not to check couples, so your chances are good if you have a date.....knock on wood!

[elastic22]

i brought back 2lbs of jamón ibérico de bellota, cryo-vac, in my suitcase and had no problems.

i hit up the museo del jamon near plaza del Sol- a little pricey but totally worth it.

[MMerrill]

You are not allowed to bring meat products into the US - "Meat and Animal Products and Byproducts
Fresh, dried, or canned meats and meat byproducts are prohibited entry into the United States from most foreign countries because of the continuing threat of foot-and-mouth disease (FMD), bovine spongiform encephalopathy (BSE, or mad cow disease), and other animal diseases." This is from the US Customs web site.

Some years ago we purchased sealed packages of ham and salami in the Rome airport and declared it upon entry only to have it immediately confiscated. If you do not declare and are discovered you could be given a hefty fine. On the other hand, we always bring cheeses home from Italy and Portugal, always declare them, and bring them in with no problem.

Be wary.