Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Dryden

Jamon Iberico

Recommended Posts

Despana now has iberico bellota paletilla (shoulder); apparently the curing process is the same as for the bellota jamon, only shorter. It's phenomenal. I actually don't think it has quite the intensity of flavor of the Fermin iberico jamon; there isn't such an intense cheesy funk. But the texture and appearance are spot-on for bellota jamon. It glistens to a far greater extent than the regular jamon, the fat melts much more readily at room temp, and it's more tender. $120/lb.

Iberico is spreading. I spotted the Fermin today at Essex Market (at Formaggio Essex).

Share this post


Link to post
Share on other sites

And moving west. It's already in Chicago and coming to the likes of Seattle very soon.

Share this post


Link to post
Share on other sites

Got some more iberico bellota paleta from Despana yesterday. It's really shocking how much better this is than the Fermin iberico jamon. It has that amazing sheen that only the bellota products have, and the fat liquifies almost immediately on human contact.

In my experience, though, it does degrade pretty quickly after being sliced. We consumed a fair amount of it in the car while illegally parked in front of Despana, and by the end of a drive to Philly it wasn't quite the same.

Share this post


Link to post
Share on other sites

da- has the bellota made it to dibruno's in philly yet?

Share this post


Link to post
Share on other sites

Ideal Cheese has it and it was on sale today ($20/ 1/4 lbs). Not bad, not as good as the Jamon I had in Madrid, but still quite nice and good. We're having it for dinner with a salad and some cheeses.

Man, I miss Europe... :sad:

Share this post


Link to post
Share on other sites

Can anyone comment on the shelf life of sliced product? Ideal Cheese sells minimum 1/2 lb., but I sure as heck can't each that much. Would the flavor degrade significantly if I put it in the fridge for a day or two?

Share this post


Link to post
Share on other sites
Can anyone comment on the shelf life of sliced product?  Ideal Cheese sells minimum 1/2 lb., but I sure as heck can't each that much.  Would the flavor degrade significantly if I put it in the fridge for a day or two?

If well-packed, it should be no problem. But you'd be surprised how fast 2 people can go through a 1/2 lbs... :wacko:

Share this post


Link to post
Share on other sites

Ideal Cheese also has the Belotta for $100 a pound 1/2lb minimum. But I would be a little concerned about how the product was packaged and whether it would degrade during shipping. Silly question, but can you just walk into the store and buy a quarter pound?

Share this post


Link to post
Share on other sites
Silly question, but can you just walk into the store and buy a quarter pound?

It is a retail storefront. If you are interested in going halfsies on whatever quantity, I'd be game!

Share this post


Link to post
Share on other sites

Mario Batali's new restaurant in the Palazzo, CarneVino, in Las Vegas (attached to the Venetian) has bellota on the menu. I didn't have a chance to stop by to see if it were in; L'Atelier might have had it. I did not see it at L'Atelier...


Edited by Reignking (log)

Share this post


Link to post
Share on other sites

Just to clarify (it's a little confusing when we say that some place has "the bellota"):

bellota jamon still not available in the US. Won't be available until around July 2008.

But other iberico bellota products are available. The iberico bellota paleta (shoulder) just recently became available, and iberico bellota salchichon, chorizo, and lomo have been available for some time.

Share this post


Link to post
Share on other sites
Just to clarify (it's a little confusing when we say that some place has "the bellota"):

bellota jamon still not available in the US. Won't be available until around July 2008.

But other iberico bellota products are available. The iberico bellota paleta (shoulder) just recently became available, and iberico bellota salchichon, chorizo, and lomo have been available for some time.

The jamon de bellota paleta is available now because it is a smaller ham which takes less curing time. The "mack daddy" jamon bellota will not be available until the summer. Tienda.com has 4 oz. packages of bellota paleta for $34 mailorder. I happen to know quite a bit about these jamones so feel free to ask any questions....

Lvg

Share this post


Link to post
Share on other sites
Just to clarify (it's a little confusing when we say that some place has "the bellota"):

I happen to know quite a bit about these jamones so feel free to ask any questions....

Lvg

Thanks for the information offer, Lvg. If I were in Manhattan later this week and wanted to get a taste of good Iberico to familiarize myself with it, where should I go? Is there a reliable place where I can buy a quarter pound or so?

Share this post


Link to post
Share on other sites

If Ideal Cheese had a 1/2 lb minimum on bellota before, they don't now -- we picked up a 1/4 lb of iberico bellota paleta for $25 this weekend. They also had the non-paleta jamon (the "mack daddy" referred to earlier?), but the fat vs. meat ratio looked the same and the price was $45 instead of $25, so... shoulder was plenty tasty enough.

We discussed whether there might be such a thing as iberico bellota lardo. The guess was that it would be possible, but if it cut into the supply of existing/known cuts (such as the jamon), they wouldn't bother.

Share this post


Link to post
Share on other sites
We discussed whether there might be such a thing as iberico bellota lardo.

To paraphrase Top Chef, I think I just got a culinary boner.

Share this post


Link to post
Share on other sites

There is a restaurant that I ate at recently here in Paris called Bellota Bellota. they specialize in this incredible ham. definitely not cheap but there are 3 different types of bellota ham to try, they also have nice pork plates like a really good braised pork cheeks and plates featuring spanish items like great olive oil and white asparagus.

The best is what they call a 'Vulcan' which is a vulcano of bellota ham, with a candle in the middle. the candle heats the surface that the ham is resting and slowly heats and slightly melts the fat so you have the warm melty fat when you eat the ham. Even if you've had a lot of this bellota ham, still leaves me speechless everytime.

236792733_56f49a2e45_o.jpg

Share this post


Link to post
Share on other sites
There is a restaurant that I ate at recently here in Paris called Bellota Bellota. they specialize in this incredible ham. definitely not cheap but there are 3 different types of bellota ham to try, they also have nice pork plates like a really good braised pork cheeks and plates featuring spanish items like great olive oil and white asparagus.

The best is what they call a 'Vulcan' which is a vulcano of bellota ham, with a candle in the middle. the candle heats the surface that the ham is resting and slowly heats and slightly melts the fat so you have the warm melty fat when you eat the ham. Even if you've had a lot of this bellota ham, still leaves me speechless everytime.

236792733_56f49a2e45_o.jpg

LOL! I was just at Galleries Lafayette yesterday and grabbed a Jamon Iberico sandwhich for 7 Euros (God, it was good), but I saw some people eating the volcano and wondered what it was. Next time I'm in Paris I will have to stop in and try this, it sounds horribly delicious.

Share this post


Link to post
Share on other sites

For all you Upstate people, I just picked up some iberico bellota jamon at putnam market here in Saratoga Springs. I've been looking forward to try this for some time. At $99 a pound, I only purchased a nice "sample".

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
  • Recently Browsing   0 members

    No registered users viewing this page.

×