73 replies to this topic

[Reignking]

I'm stunned that you could get an entire leg back here.

In 2003, I "smuggled" a kilo of sliced jamon back, cryovacced at a grocery store in Madrid. The butcher did not include the aluminum backing, either, as I told him that I was going to the US, and he knew better -- knew that I didn't want it examined. As I was walking through customs, almost through the doors to freedom, a dog came up and sniffed my extra-large luggage. Luckily, he was only trained to sniff for drugs, because I couldn't imagine returning to the US without jamon. At least it is easier to find here, now...

[LPShanet]

I'm stunned that you could get an entire leg back here.

In 2003, I "smuggled" a kilo of sliced jamon back, cryovacced at a grocery store in Madrid.  The butcher did not include the aluminum backing, either, as I told him that I was going to the US, and he knew better -- knew that I didn't want it examined.  As I was walking through customs, almost through the doors to freedom, a dog came up and sniffed my extra-large luggage.  Luckily, he was only trained to sniff for drugs, because I couldn't imagine returning to the US without jamon.  At least it is easier to find here, now...

Anyone know how long the cryovaced ham will last if not opened? Also, if it's not opened, does it matter if it's refrigerated or not? (many of the stores selling it this way don't refrigerate it)

[bobsdf]

La Paz Market in Madrid has a vedor located in the middle aisle who sells high quality iberico and will vacum seal for you. I bought 2 joselito legs, 4 lomo, and 2 chorizo from him (it was about 20 kg total.) He deboned the hams and double vacum sealed everything for me. I was a little nervous going through customs but all went well. Good luck!

[JasonZ]

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.

I have a friend who just came back successfully with several whole hams and cheeses inside her checked luggage. She brought an empty suitcase over and then split the load between 2 cases, so one oversize bag (and overweight bag) was a non-issue. Hams were cryovacced and purchased at Museo de Jambon (will upload pictures as soon as I can get ImageGullet working -- my first time).

All the warnings about not declaring on the customs form are correct -- unlike wine, you cannot simply pay duty on any excess and bring it in -- meat is strictly forbidden and will be confiscated if declared or found.

Customs dogs are trained to focus on drugs, so unless you find one that is very hungry (or who has a fondness for jambon), you should be safe from them.

Good luck!

Jason

[ermintrude]

[quote name='JasonZ' date='Jul 5 2007, 10:34 PM']
[quote name='elastic22' date='Apr 12 2007, 03:06 PM']

Customs dogs are trained to focus on drugs, so unless you find one that is very hungry (or who has a fondness for jambon), you should be safe from them.

Good luck!

Jason

[/quote]

Not true, coming back from the UK while waiting for passport control a dog sat down next to a hippy character, oh a drugs bust I thought, this will be interesting. But it turned out to be cheese and fruit!

That said I guess there are more drug dogs sniffing checked luggage than food dogs.

[elizabt]

We are currently traveling through Andalusia and will end our trip in Madrid. Unfortunately, we will not be stopping in Huelva. I have checked several posts looking for recommendations for places to purchase top quality Iberico ham. Recommendations, please. Thank you, all.

[Rogelio]

El Club del Gourmet at El Corte Inglés general stores.

[elizabt]

El Club del Gourmet at El Corte Inglés general stores.

Thanks, Rogelio. Do you know anything about Jabugo Sol in Madrid? I'm interested in purchasing top grade jamon and lomo.

[Rogelio]

Jabugo Sol seems to be a tourist focused restaurant.

For top grade Jamón and lomo stay close to the top brands Joselito, Sanchez Romero Carvajal (5 Jotas) and Carrasco. You can't go wrong with any of these brands.

[butterfly]

In Madrid you can also get Sanchez Romero, Joselito Gran Reserva etc. from most regular El Corte Inglés supermarkets (as opposed to having to go to the Club de Gourmet, which not all El Corte Inglés supermarkets have). La Leonesa near the Anton Martín metro stop at c/Santa Isabel 1 also sells Sanchez Romero 5J.

[elizabt]

Thanks you again Rogelio and thank you, Butterfly. I have Joselito and Sanchez Romero noted. All my friends in the U.S. thank you as well.

[elizabt]

Thank you all for your advice. When in Sevilla, I had asked the concierge at our hotel her recommendations for finding Iberico Jamon. She recommended Baco. Baco has three locations in Sevilla. It had the Sanchez Romero Cinco Jotas for 72 euros per kilo. They hand sliced and vacuum packed the order.

During our travels through Andalusia, I was unable to find any other vendor with the the Cinco Jotas until I landed in Madrid and had the time to stop at Cortes Ingles. The same jamon was being sold for approximately twice that at Baco.

I had no problems shipping to the US, although I did not declare it in the customs paperwork.

The jamon is delicious!!!

[kerriar]

Just received today a whole (leg of) jamón Ibérico as a birthday present - without weighing it I would guess there is at least five kilos here.

This is very definitely a first in this household and we've been scrambling around to find what to do next. We're leaving for a week in Helsinki early tomorrow morning so some arrangements have to be made.

On the basis of what advice is on this and other websites, the following is what I propose to do.

There is a thin layer of white mold across part of the exterior. I understand it to be harmless and it will simply be wiped off with a damp cloth.

The leg will then be hung in the garage - normally cool and dry - by the little attached rope until we get back.

(Then we probably need to have another party.)

Is there anything more to done to ensure its welfare?

Once we start to slice, I understand the cut face should be covered with a damp cloth or some cling film - any other advice?

The labels say that it comes from Rubado on the Calle Jesus Aprendiz in Madrid and should be consumed before the end of November. Brussels, where we live, has a generally temperate moist climate so I fear that the leg may not keep as long as it might in Spain - again any advice would be welcome.

[pedro]

When you cut it, better than with a cloth, use its own fat. You should get a nice layer in the first cut. Then it's up to you whether to cover it with a cloth or not.

Regarding slicing, you may want to take a look at:
How to cut a ham

I've seen a few videos come up at YouTube, don't know if they're reliable or not.


If the ham it's any good, don't worry, you'll eat it well before November.