I tried some at Cafe Sevilla in San Diego, and the flavor wants to blossom in your mouth with just one thin piece of it. The nutty flavor expands like some liquid flavor, it happens rather immediately compared to other meats like chorizo that I tried with it. Eating it piece by piece, that is where you can experience it the best. Expensive, yet very worth it.
My Family is from Spain and I grew up eating all Pig products,, Chorizo, Lomo Jamon Serrano Etc,,, But it is always something special when we break out the Jamon Iberico Pata Negra de Bellota is absolutely the best ham in the World!! The Italian nor the French can't even come close!!!
I am Spanish, my grandparents always gave us a leg of extremely good Jamón Ibérico for Christmas that would just sit on the kitchen counter and last until April or May (yep, foreign visitors did get slightly weirded out by having a pig's leg just standing there). I went abroad for university, so I now keep one in my shared apartment (thank God for the EU, which allows me to just carry around charcuterie across borders like it's nothing) and all my roomates are terminally forbidden from touching it. They can eat as much as they want if they ask me to cut it, but I absolutely refuse to let someone butcher the thing and insult all my ancestors by either not cutting it correctly or eating it with canned sardines (this is a true story unfortunately).
@@jmiquelmb Oh my God. Just oh my God. I could cry about it. I’m studying in Germany, maybe I need to install security cameras on my jamón. It’s not like you can’t fry or cook jamón (like the taquitos you get from the center), but you do that with the bits that are way too tough to eat otherwise.
Being English I love Spanish food better than any cuisine I’ve tried. My nan n grandad chose to live in a rural area of Alicante away from English tourist hotspots so I’m very lucky to be able to experience the food Spain has to offer. I visit my grandparents for 6 weeks every year, and every time I go the first thing we’d do is go into the local town and go to a bar called Rio Bravo, the owner Miguel was always friendly and he’d slice me up the finest Jamón he had, then later on would bring us out a meal and we’d eat it with his family. He sold that bar before the pandemic but I still see him at another bar in Redován every time I go and we’d order some tapas and sit outside drinking and eating until 2am. My grandparents neighbours would also sometimes invite us round for dinner and would cook us an amazing meal, then I discovered Mona through them and I couldn’t get enough. Safe to say I’ve had sone great experience with Spanish food and Jamón is a luxury I wish I could have every day. I bought a leg from Aldi for £80 recently and it was terrible compared to something you’d get in Spain. I count down the days till I’m in Spain again so I can enjoy some Jamón with my grandad.
I was a vegetarian until I went to Spain and my parents bought one when I was young. Said I gotta try as I’ll never be able to experience it again. So I tried it and my lord. Been eating meat since then and no restaurant or home cooked meals can compare to this. It’s that good. Wish we could get it in Canada :/
I'm not usually one for luxury products, but Jamón Ibérico is actually an exception. The taste is great and sure, it technically is a lot more expensive than other styles of ham, but you can get more flavour from a lot less ham, too. Like, the average package of sliced Jamón Ibérico is around 80g and slightly more expensive than an average 200g package for other kinds of ham. But if you use one of those super thin slices, that's plenty for your sandwich.
if you buy really expensive ham (20 euro for 100 grams) , you should´nt put it between bread. Eat it with bread sticks but the ham alone. Otherwise go for a mid-price ham (between 10 euros for 100 grams)
Im from spain eat a looot of jamon iberico from the best black and read to the green and white tiket and i can tell you that the good ham comes in full leg. Packeage iberican ham is not the real deal for sure because it gets worst whit the packeage i can tell you that from experience. The best you can do is get a green tiket leg for like 150 or 200 dolars if you now were you can get good stuff for that price here in spain it will be anyway the best ham if you havent try a blak or red tiket but thats up to 500 dolars pice that weights like 7 kg
This isn't the kind of stuff you make a ham sandwich with 🤦🏻 Jamón Ibérico, Prosciutto crudo. Pršut, etc. are all fine meats for a charcuterie board, not a sandwich to pack in your lunch. They also have some applications in cooking, but that application is not being slapped between two slices of sandwich bread with tomato and lettuce.
I am Spanish and the man is right, be careful with fakes, there are a lot of scammers out there and it is very easy to deceive people who have never tried ham. I hope yours is good!! Greetings!
Five years ago, my wife decided to become a vegetarian for environmental reaons. However, she made one fundamental exception; occasionally she eats jamon serrano.
I am from the USA. Vale! Iberic ham is the best. I really try couple in here around the USA and world. Nothing compares. Hear me, I am most of the time vegetarian. I truly tell you, it is delicious.
I went to Spain a week agó for 15 days. My cousin from Malaga had an Iberico leg ham waiting for us, her husband was the only one with knowledges to slice it.
The hardest part for this guy is putti bc the slices on he plate 😂 like damn i cant imagine having difficulty with something so simple blows my mind seeing people like this
it's amazing that ham cutter is a job in itself. obviously, the best ham in the world.. If you have some sliced iberico bellota that stayed around a bit too much here is a recipe: - gently cook the pieces of ham on a frying pan. add the equivalent of crude eggs and make an omelette. it's delicious. don't add salt !
jamon iberico and the various blue cheeses of northern spain (valdeon, cabrales etc) are the two produce items which spain do miles better than any other nation, imo. italians will say its fake but they know deep down
It's cured. Eaten as is. It's sometimes cooked into certain dishes to add flavor, but it's usually not fried as frying it is pointless and it's not grilled because grilling it would cause it to lose the fat that's in the meat which gives its specific flavor. You just carve it and eat it. Usually with wine and cheese. Sometimes it is put into sandwiches, typically just a baguette cut in half, with slices of tomato, a drizzle of olive oil and the ham.
He was saying that having that much space to freely walk, run, explore and being able to eat acorns makes them live so happily. I don't get the use of " ".
I was lucky to have surrounded by Jamôn Bêrico while living in Bilbao,Basque country of Spain. One best place to hunt for this hams. The Catalan are proud of their hams and don't ever jaw-drop whenever you see lots of pig legs hanging all over their pintox restaurant. It's a sign of wealth. Delicious like hell👏👍👌🙏
I'm Spanish and I never thought it was weird to have an entire pig's leg just sitting in its special stand on the kitchen counter until foreign visitors kept looking slightly pale and having nightmares about it.
And this is the best of the best, you could have something really good for half the money, thats what most of people do, because not much people can afford 300€ ham. Ours this year was 70€ and i couldnt be more happy with it
1.11 and 3.45 the ham man was standing inside a ham forest. Each year around November, Costco will bring out this seasonal ham, which comes with it's own wood/hooks, knife, I think it was around $299 for 1 leg of ham.
It's not seasonal though. They probably sell it around this time because it's near Christmas, and people are more prone to spend several hundred on luxury food. In Spain it's sold all over the year, but demand rises during holidays
So that they then say that the life of the animal does not matter, if those animals are going to be sacrificed to make ham. But at least the life they have is one of freedom and happiness, roaming at ease in the countryside eating acorns, without being in a farm packed into tight rooms. Furthermore, when it comes to slaughtering them, they don't make them suffer either, since that strains the body muscles and then the quality of the ham is worse.
Hace unas décadas,nos tocó un jamón en una tómbola del pueblo. Lo dejamos colgando en la terraza,y por las noches,bajaba sin hacer ruido, común cuchillo a rebanar el jamón 🗡️😋😋😋😋😋
I think it was 400 years of Spanish colonization in the Philippines. It's far away from mainland Spain, hence I think not evey tradition transplanted over there. But also the weather didn't help. Are there acorn trees in Philippines?
SIMPLY the BEST in the WORLD !!! and all OTHER'S just come BEHIND !!! ... SIMPLEMENTE de los MEJORES del MUNDO !!! y todos los OTROS solo vienen DETRÁS !!!
this stuff is good but the way these dudes take it way too seriously is overdone. they acting like its the most delicate and delicious process known to man. its good but its ham.
I came one step from buying a whole ham to covet and have in my own home. Then I realized in the end it's not the best heath choice and I'd feel bad after consuming the entire thing in a week.
I, personally, think you made the wrong decision. Ham is delicious. Also, you can share with friends. At least one or two, considering CoViD and all that.
Most people in Spain don't get an entire ham either. It was traditional back then, when families were larger, and people often ate way too much pork, tbh. My father told me that when he was a kid, it was usual on the family to kill two pigs every year for self consumption. Pork and wine were consumed in very high amounts. Nowadays it's common to sell portions that are often already cut. It's more expensive per weight, but far more practical to pick a 100 gram air tight package. I'd recommend you to try them if you want to enjoy jamón and be health conscious.
@@jmiquelmb Two pigs a year is probably less than a lot of people in the US consume, these people have quite a big obesity problem. Two porks will give you about 180kg of meat, and I'm pretty sure that's rather on the large side (Iberian pigs are bigger than the average pig, but I'm pretty sure I still overcalculated), which divided between a family of, say, 4 (again, the average family would have been bigger than that), you get 45kg per person, which is about 20kg more than the average American eats of pork in a year, but the average American also eats about 50kg of chicken and 25kg of beef, and I'm pretty sure Spaniards in the 30s (so before the civil war) would probably not have eaten that much meat that is not pork. Most traditional Spanish recipes (cocido, etc) contain some meat, but are mostly plant-based. But also, if you buy the entire leg, it lasts for months, and you can also use the meat that's closest to the bone and you can't really cut properly for cooking, and also saw the bone into pieces and use it to flavour cocido, so you do get quite a bit of value out of everything. It's not really that hard to finish an entire one if you have a family of four or so, and it's pretty hard in Spain not to have visitors or family coming around every so often to help you with it. Pre-cut Jamón Ibérico is pretty convenient, but also I guess I'm too Spanish in that it really hurts to pay so much more for something.
I must say that I do enjoy a good funeral, for the food afterwards as they always have ham butties. The line where the farmer says that the pigs live just like Kings is true. In England many of our previous Kings were fattened up throughout their lives and then killed, although I don't believe that we used to cut off their legs and buttocks, dry cure them and then eat them on special occasions, although I could be wrong on this (there is an awful lot of inbreeding in our royal family which does rather lead to all sorts of bad habits).
jamon Ibérico is not only from Spain as it is produced sinds the middle ages in Central and the South of Portugal.Actually the most black pigs live in Portugal and we have larger oak forests(acorns) than Spain.I have a video of a Portuguese producer that has won an award of the Best Ibérico Ham in the World protected by EU Laws.DW must do it's research a bit better I'm afraid.Spaniards tend to take Portuguese inventions for theirs throughout history,like with "churros" invention from the 15th Century in Portugal.People have been eating them in Portugal for 500 years and everybody thinks it's Spanish,they are called Farturas in Portugal for Centuries.
El jamón ibérico de 'Casa Lucas' se ha convertido en el mejor sabor del mundo 2023, según una cata a ciegas realizada por más de 200 chefs internacionales y superando a 951 alimentos y bebidas Premium de todo el planeta.
"Imagine if it was cut badly, wgat a disappointment it'd be" preceeds to cut into really small badly cut peices. I mean who wants to eat it like that seriously
Very interesting. Like everyone, I love iberico ham. But I do think its a shame this piece didnt include the slaughter process. I had hoped that perhaps in case of these iberico pigs, the same care went into the slaughter and was worthy to share.
Thanks for watching our video. There are several reasons why we didn't include the slaugter process. One of them was that the pigs simply weren't slaughtered during the time we produced the report.
There's always a debate about the morality of meat consumption. But considering what I know from high grade Iberico, I suspect those are some of the most "humanely" (so to speak) raised pigs around. Sadly, nowadays most animals don't have the possibility to eat natural foods and walk around. If it's acorn-fed, which is limited to the expensive one, it's pretty much assured that the pig had better living conditions than most farm animals. Still, I understand any moral qualms about meat consumption
It´s easy. Buy in the internet. You can try in this website www.ibericosvazquez.es, for example. Available for all UE countries. Regards from Spain and bon apetit.
@@just-nala not sure either. Both pork, both heavily smoked, but beyond that.... spicing are probably different but I was using color and look and made a guess.
Having tasted both, it comes not even close to Iberico... don't get me wrong, I find it is good, but Iberico is on its own league here. You should try it for yourself when in Spain, not the cheap Serrano Ham you can find in German supermarkets. And as others pointed out, it is not smoked, but dry-aged and salted.
@@DWFood : thank you for your kind reply. The correction was related to the written introduction of the story when you mention ( and I quote) “ It’s said that one leg alone of the Spanish delicacy has seven different flavours”. Obrigada
Have you ever tried Jamón Ibérico? Let us know what you think about it! 👇
tasty
Yes, far superior than other Spanish hams.
many times
its just *nomnomnomnomnom*
I tried some at Cafe Sevilla in San Diego, and the flavor wants to blossom in your mouth with just one thin piece of it. The nutty flavor expands like some liquid flavor, it happens rather immediately compared to other meats like chorizo that I tried with it. Eating it piece by piece, that is where you can experience it the best. Expensive, yet very worth it.
My Family is from Spain and I grew up eating all Pig products,, Chorizo, Lomo Jamon Serrano Etc,,, But it is always something special when we break out the Jamon Iberico Pata Negra de Bellota is absolutely the best ham in the World!! The Italian nor the French can't even come close!!!
I can't think of another food that is so universally considered the best by experts and regular people. It's simply that good
We buy one every year. It is the best part of winter and is unmatched!
I am Spanish, my grandparents always gave us a leg of extremely good Jamón Ibérico for Christmas that would just sit on the kitchen counter and last until April or May (yep, foreign visitors did get slightly weirded out by having a pig's leg just standing there). I went abroad for university, so I now keep one in my shared apartment (thank God for the EU, which allows me to just carry around charcuterie across borders like it's nothing) and all my roomates are terminally forbidden from touching it. They can eat as much as they want if they ask me to cut it, but I absolutely refuse to let someone butcher the thing and insult all my ancestors by either not cutting it correctly or eating it with canned sardines (this is a true story unfortunately).
It could be worse. I remember one of my college teachers from Extremadura told me some Germans didn't know it was eaten raw, and they fried it.
@@jmiquelmb Oh my God. Just oh my God. I could cry about it.
I’m studying in Germany, maybe I need to install security cameras on my jamón.
It’s not like you can’t fry or cook jamón (like the taquitos you get from the center), but you do that with the bits that are way too tough to eat otherwise.
Thanks for sharing this😁
Being English I love Spanish food better than any cuisine I’ve tried. My nan n grandad chose to live in a rural area of Alicante away from English tourist hotspots so I’m very lucky to be able to experience the food Spain has to offer. I visit my grandparents for 6 weeks every year, and every time I go the first thing we’d do is go into the local town and go to a bar called Rio Bravo, the owner Miguel was always friendly and he’d slice me up the finest Jamón he had, then later on would bring us out a meal and we’d eat it with his family. He sold that bar before the pandemic but I still see him at another bar in Redován every time I go and we’d order some tapas and sit outside drinking and eating until 2am. My grandparents neighbours would also sometimes invite us round for dinner and would cook us an amazing meal, then I discovered Mona through them and I couldn’t get enough. Safe to say I’ve had sone great experience with Spanish food and Jamón is a luxury I wish I could have every day. I bought a leg from Aldi for £80 recently and it was terrible compared to something you’d get in Spain. I count down the days till I’m in Spain again so I can enjoy some Jamón with my grandad.
Same thing. Im from 🇵🇭. Our hamon stayed on our fridge before christmas and stays there for a very very long time. Older gen used to that i think.
I was a vegetarian until I went to Spain and my parents bought one when I was young. Said I gotta try as I’ll never be able to experience it again. So I tried it and my lord. Been eating meat since then and no restaurant or home cooked meals can compare to this. It’s that good. Wish we could get it in Canada :/
U can order online
Angelito’s demeanor is boss AF. He know his craft and it exudes through his pores!!!
I'm not usually one for luxury products, but Jamón Ibérico is actually an exception. The taste is great and sure, it technically is a lot more expensive than other styles of ham, but you can get more flavour from a lot less ham, too. Like, the average package of sliced Jamón Ibérico is around 80g and slightly more expensive than an average 200g package for other kinds of ham. But if you use one of those super thin slices, that's plenty for your sandwich.
if you buy really expensive ham (20 euro for 100 grams) , you should´nt put it between bread. Eat it with bread sticks but the ham alone. Otherwise go for a mid-price ham (between 10 euros for 100 grams)
Im from spain eat a looot of jamon iberico from the best black and read to the green and white tiket and i can tell you that the good ham comes in full leg. Packeage iberican ham is not the real deal for sure because it gets worst whit the packeage i can tell you that from experience. The best you can do is get a green tiket leg for like 150 or 200 dolars if you now were you can get good stuff for that price here in spain it will be anyway the best ham if you havent try a blak or red tiket but thats up to 500 dolars pice that weights like 7 kg
This isn't the kind of stuff you make a ham sandwich with 🤦🏻
Jamón Ibérico, Prosciutto crudo. Pršut, etc. are all fine meats for a charcuterie board, not a sandwich to pack in your lunch. They also have some applications in cooking, but that application is not being slapped between two slices of sandwich bread with tomato and lettuce.
@@ParadigmUnkn0wn Jokes on you, Bread, jam, green pepper and meat is called a Serranito, all over Spain. A classic too. Not a sandwich but almost
@@AdrianRodriguez-yq4upI have between 5 and 10 black and red ticket Jamon here in Boston and I can confirm the difference is WORTH THE MONEY
In high school I was told that Spanish Ham is so good that it was used to convert people during the reconquest period.
I finally found some in Brisbane, Australia, $300 a kilo but i am sooo looking forward to,trying it, I’ve been looking for it for ages.
Make sure is a genuine ham, because there are many fakes out there.
I am Spanish and the man is right, be careful with fakes, there are a lot of scammers out there and it is very easy to deceive people who have never tried ham. I hope yours is good!! Greetings!
Five years ago, my wife decided to become a vegetarian for environmental reaons. However, she made one fundamental exception; occasionally she eats jamon serrano.
Just like "Peggy" from "The Big Bang Theory", she's vegetarian but only like steaks.😂
Serrano is not the best Spanish ham. What she needs to try is Jamon Iberico which is different from Serrano, and is the one shown in this video.
@@GeorgeVenturi don’t know if you know this but jamon iberico is expensive
@@Chadius_Thundercock Yes it is expensive. But it does not mean that Jamon Serrano is an alternative based on the difference in price alone.
Lol, your wife is really selective :)
I am from the USA. Vale! Iberic ham is the best. I really try couple in here around the USA and world. Nothing compares. Hear me, I am most of the time vegetarian. I truly tell you, it is delicious.
😊
lmao 2:34 my boi looking mad fresh with that nose ring.
My god, i shouldn’t have watched this, my mouth is watering now to find where I can try some.🤔
I went to Spain a week agó for 15 days. My cousin from Malaga had an Iberico leg ham waiting for us, her husband was the only one with knowledges to slice it.
The flavor of the Iberico is unique and you can eat the fat without any remorse.
I love seeing people so proud of there simple jobs i cant imagine my self but its cool to observe
The hardest part for this guy is putti bc the slices on he plate 😂 like damn i cant imagine having difficulty with something so simple blows my mind seeing people like this
Hay unos pueblos especializados,como Trevelez, Montanchez o Jabugo. Y muchos otros en Extremadura, Andalucia etc etc
Nice! I’ve tried to cut jamón Ibérico before and I think this master would cry if he saw my attempt 😬
He probably could give you some good tips! 😉 Did you enjoy the ham anyway?
@@DWFood Si claro!
Not every professional gets upset at others or puts others down. Some encourage others.
it's amazing that ham cutter is a job in itself. obviously, the best ham in the world..
If you have some sliced iberico bellota that stayed around a bit too much here is a recipe:
- gently cook the pieces of ham on a frying pan. add the equivalent of crude eggs and make an omelette. it's delicious. don't add salt !
~~CV~~
March 1998-February 2014: Chief Ham Cutter @ Ham industry
Spanish jamon - it's the best of the best.
watching this while I eat my Jamon =)
jamon iberico and the various blue cheeses of northern spain (valdeon, cabrales etc) are the two produce items which spain do miles better than any other nation, imo. italians will say its fake but they know deep down
I'm totally not a ham guy...
I'm absolutely a jamon iberico guy though...
That's how good this stuff is...
Jamón Ibérico is served in Heaven, it is one of the most sought after rewards.
This ham carving man has the most beautiful flawless skin. literally his skin is glowing
Iberico fat. Apply daily
😅 nailed it!
@@russyJ20 I believe you 🤣
😂😂😂 @@russyJ20
It’s very good but I also like a 24 month aged Prosciutto di Parma or some Prosciutto San Daniele .
There is a ham that's a step up from Jamon Iberico, but I don't know the name of it. It has a similar flavour, but with a natural truffle taste too.
Very interesting. Thanks!
Thanks for watching 😊
is it fryable? or grillable? as well as being eaten dry age?
It's cured. Eaten as is. It's sometimes cooked into certain dishes to add flavor, but it's usually not fried as frying it is pointless and it's not grilled because grilling it would cause it to lose the fat that's in the meat which gives its specific flavor.
You just carve it and eat it. Usually with wine and cheese. Sometimes it is put into sandwiches, typically just a baguette cut in half, with slices of tomato, a drizzle of olive oil and the ham.
All the grass fed meats are more tastier and healthier than the ordinary ones
0:25 what's up with air-quotes on 'happy' in the translation? Sounds sadistic
He was saying that having that much space to freely walk, run, explore and being able to eat acorns makes them live so happily. I don't get the use of " ".
u guys deserve more subs !
I was lucky to have surrounded by Jamôn Bêrico while living in Bilbao,Basque country of Spain. One best place to hunt for this hams. The Catalan are proud of their hams and don't ever jaw-drop whenever you see lots of pig legs hanging all over their pintox restaurant. It's a sign of wealth. Delicious like hell👏👍👌🙏
I'm Spanish and I never thought it was weird to have an entire pig's leg just sitting in its special stand on the kitchen counter until foreign visitors kept looking slightly pale and having nightmares about it.
@@paris5410 Es un trofeo.
there are not catalan ham ahhah only fuets. ham is from salamanca, extremadura and andalusia
At least 10 years from idea to table. OK, the price is worth it.
And how the pigs live.
Bettwr than us xd.
And this is the best of the best, you could have something really good for half the money, thats what most of people do, because not much people can afford 300€ ham. Ours this year was 70€ and i couldnt be more happy with it
And Lando Norris thinks it's just ham😂
Amazing, rolls in with the Lando / Carlos reference. I couldn't stop thinking about that too
Where can I find this in California!?
1.11 and 3.45 the ham man was standing inside a ham forest. Each year around November, Costco will bring out this seasonal ham, which comes with it's own wood/hooks, knife, I think it was around $299 for 1 leg of ham.
Check out white Oaks farm in the US. They raise pastured iberico and ship in the US.
It's not seasonal though. They probably sell it around this time because it's near Christmas, and people are more prone to spend several hundred on luxury food. In Spain it's sold all over the year, but demand rises during holidays
Delicious ham, the best spanish jamon of the wolrd
The problem that I have with Iberian ham is when you try it you won't eat other tipe of ham again
So that they then say that the life of the animal does not matter, if those animals are going to be sacrificed to make ham. But at least the life they have is one of freedom and happiness, roaming at ease in the countryside eating acorns, without being in a farm packed into tight rooms. Furthermore, when it comes to slaughtering them, they don't make them suffer either, since that strains the body muscles and then the quality of the ham is worse.
Even the pigs are beautiful
Hace unas décadas,nos tocó un jamón en una tómbola del pueblo. Lo dejamos colgando en la terraza,y por las noches,bajaba sin hacer ruido, común cuchillo a rebanar el jamón 🗡️😋😋😋😋😋
They called him a ham carver? That's MASTER HAM CARVER to you! What a job. Why don't they tell you about that career in high school?
And why my ancestors from The Philippines didn't learn this, 300yrs of colonization
Probably the climate. It can only be produced in some regions, due to the curing process. You can't make jamón in humid or cold areas
I think it was 400 years of Spanish colonization in the Philippines. It's far away from mainland Spain, hence I think not evey tradition transplanted over there. But also the weather didn't help. Are there acorn trees in Philippines?
@@hus390 because it is a portuguese invention !! thats why!! hehehe
Never too late to learn but you don't have oaks and acrons in Philippines.
Maybe pigs can eat bananas and papaya
@@999carlosjorge No es invento portugués, dime en las colonias portuguésas tienen esto ?
400 Eur in Spain, imagine what it has to cost outside of their borders.
It's about 650€ in my butcher shop in France
@@clem2414 For a kilo right?
@@clem2414 I got 250g for roughly 100 euros in south of France.
pour le jambon entier ! après t'a payé la coupe, c'est tout un savoir faire qui se fait facturer
@@clem2414 OK cool merci!
I'm curious what happens to the rest of the pig? Is there a noticeable difference between the uncured meat vs other meat?
Here in spain we also make other cured products from the pig like chorizo, salchichon, lomo or even the front legs of the pig called paleta
You can cook callos from the inner organs, cook the liver or even the cheeks. The pig is an animal you can whole use to make food from head to tail.
We normally eat everything from the pig, literally everything 😂😂
That's a super yummy ham!
Anselmo es España, el resto tierra conquistada.
Wish had English commentary.
What do they do with the rest of the pig? I wonder what the ribs, chops or belly from a Spanish Black pig tastes like?
Ummm… Very Good too.
They make salami "salchichon Iberico de Bellota" which is also amazing. Other parts of the pig can be used as normal.
14 años?. Los venden ustedes en un museo?. Perdonen el desconocimiento pero es que me ha parecido muy poco comercial el tema.
Que dices ?
@@anacarmenvibu Digo que preguntes donde venden jamones con 14 años de curación.
"Muy poco comercial"? Qué quieres decir? xd
@@EmchupiSixvi Nadie cura un jamón durante 14 años para su venta es ANTICOMERCIAL !!,Saludos.
@@TheHugofix Bueno, depende del precio al que lo vendas xd.
I wish i could try this meat.
I like mine with green eggs.
dude y'all are saying it's the "most expensive ham" bro in portugal it costs like 40 bucks in your nearest store💀
SIMPLY the BEST in the WORLD !!! and all OTHER'S just come BEHIND !!! ... SIMPLEMENTE de los MEJORES del MUNDO !!! y todos los OTROS solo vienen DETRÁS !!!
Now I will use AI to cut ham for me, AI can make sure it cut perfectly for each slice.😂😂
Fabulous
I’m in love!
it was good before. Now you can only dream about this
Must try some pata negra
this stuff is good but the way these dudes take it way too seriously is overdone. they acting like its the most delicate and delicious process known to man. its good but its ham.
This is delicatessen…
AMAZING !!!!!!!!!!!!!!!
Why are they all named Anselmo?
Haha, pure coincidence
Why cant it be ate like cake? Cut it out in chunk and bite it. Slice it thin or big in the end it goes into the same mouth and stomach.
No!!
Which acorn is it?
Holly oaks and cork oaks.
I came one step from buying a whole ham to covet and have in my own home. Then I realized in the end it's not the best heath choice and I'd feel bad after consuming the entire thing in a week.
I think you have made a good decision. Stick to SPAM
I, personally, think you made the wrong decision. Ham is delicious. Also, you can share with friends. At least one or two, considering CoViD and all that.
Most people in Spain don't get an entire ham either. It was traditional back then, when families were larger, and people often ate way too much pork, tbh. My father told me that when he was a kid, it was usual on the family to kill two pigs every year for self consumption. Pork and wine were consumed in very high amounts. Nowadays it's common to sell portions that are often already cut. It's more expensive per weight, but far more practical to pick a 100 gram air tight package. I'd recommend you to try them if you want to enjoy jamón and be health conscious.
@@jmiquelmb Two pigs a year is probably less than a lot of people in the US consume, these people have quite a big obesity problem. Two porks will give you about 180kg of meat, and I'm pretty sure that's rather on the large side (Iberian pigs are bigger than the average pig, but I'm pretty sure I still overcalculated), which divided between a family of, say, 4 (again, the average family would have been bigger than that), you get 45kg per person, which is about 20kg more than the average American eats of pork in a year, but the average American also eats about 50kg of chicken and 25kg of beef, and I'm pretty sure Spaniards in the 30s (so before the civil war) would probably not have eaten that much meat that is not pork. Most traditional Spanish recipes (cocido, etc) contain some meat, but are mostly plant-based.
But also, if you buy the entire leg, it lasts for months, and you can also use the meat that's closest to the bone and you can't really cut properly for cooking, and also saw the bone into pieces and use it to flavour cocido, so you do get quite a bit of value out of everything. It's not really that hard to finish an entire one if you have a family of four or so, and it's pretty hard in Spain not to have visitors or family coming around every so often to help you with it. Pre-cut Jamón Ibérico is pretty convenient, but also I guess I'm too Spanish in that it really hurts to pay so much more for something.
You could make the most expensive ham and cheese sandwich.
I eat this with rice :)😁
That carver's job seems to be more difficult then that of a neurosurgeon!!
Antes se hacía la matanza y hacías jamón,lomo, chorizo, salchichón, paletilla, costillar, espinazo, se comía hasta el rabo asado en la lumbre
Santani bros let's export this to india in large scale.Will you be willing to donate for such a task which will uplift India ?
Expensive is relative With the quality.... buy one ham at 70 euro 2 month after you can drop it.
Buy one at 700 euro 4 years after it s always ok
Looks like mummified leg 😰 but I bet they taste great!
Mummified leg 😅. Yes they do!
I must say that I do enjoy a good funeral, for the food afterwards as they always have ham butties. The line where the farmer says that the pigs live just like Kings is true. In England many of our previous Kings were fattened up throughout their lives and then killed, although I don't believe that we used to cut off their legs and buttocks, dry cure them and then eat them on special occasions, although I could be wrong on this (there is an awful lot of inbreeding in our royal family which does rather lead to all sorts of bad habits).
Nunca lo e privado
5:17
I know the pata negra Is the most expensive 🤷
Mmmmm! Mummified pork.
???
SUNLIGHT JAMÓN OVERDRIVE!!!!!!!!
It takes two years to fatten them but five years to cure?
It's a very long process...
😋 yumm
01:29 cada chancho tiene 0.23 ha de terreno , me estay webiando?
Is here scarlet witch talk with dr strange?
Wonder what a Japanese chef/ carver will do with this ham.
Eat it with a big grin on his face like the rest of us
Everybody enjoys ham except people who cant stamd pork.
Must be a delicacy on a pineapple pizza 🥰
😂
Pineapple pizza is ABSOLUTELY disgusting
@@briangleason5597 and so is your mom
@@Schlomothebest to be fair, both are great after having had too much alcohol 😂
@@Schlomothebest Please observe our netiquette. Abusive language, racist and discriminatory comments are not tolerated and will be removed.
Hello
Hi there 👋
jamon Ibérico is not only from Spain as it is produced sinds the middle ages in Central and the South of Portugal.Actually the most black pigs live in Portugal and we have larger oak forests(acorns) than Spain.I have a video of a Portuguese producer that has won an award of the Best Ibérico Ham in the World protected by EU Laws.DW must do it's research a bit better I'm afraid.Spaniards tend to take Portuguese inventions for theirs throughout history,like with "churros" invention from the 15th Century in Portugal.People have been eating them in Portugal for 500 years
and everybody thinks it's Spanish,they are called Farturas in Portugal for Centuries.
To be fair. Portugal and Spain have had the "I'm better than you" contest for 1200+ years now.
El jamón ibérico de 'Casa Lucas' se ha convertido en el mejor sabor del mundo 2023, según una cata a ciegas realizada por más de 200 chefs internacionales y superando a 951 alimentos y bebidas Premium de todo el planeta.
What happens to the rest of the pig?
and people still confuses iberian ham with the cheaper serrano ham jajjaja even in "spanish restaurants" in the foreign countries is a TRAPPP
Serrano is for working classes and plebs, iberico is for aristocracy and royalty
COOL +++++++++++++++++
"Imagine if it was cut badly, wgat a disappointment it'd be" preceeds to cut into really small badly cut peices.
I mean who wants to eat it like that seriously
You sound ignorant
I hace ested im spanish
the first step is the salting!?? ...butcher, cut ..no?
Very interesting. Like everyone, I love iberico ham. But I do think its a shame this piece didnt include the slaughter process. I had hoped that perhaps in case of these iberico pigs, the same care went into the slaughter and was worthy to share.
I'd imagine it's the usual shock them, hang them and cut the throat. I'd imagine anyway.
Thanks for watching our video. There are several reasons why we didn't include the slaugter process. One of them was that the pigs simply weren't slaughtered during the time we produced the report.
@@DWFood thanks for replying and elaborating. 👍
@@Warrior_warlock Pleasure 👍
There's always a debate about the morality of meat consumption. But considering what I know from high grade Iberico, I suspect those are some of the most "humanely" (so to speak) raised pigs around. Sadly, nowadays most animals don't have the possibility to eat natural foods and walk around. If it's acorn-fed, which is limited to the expensive one, it's pretty much assured that the pig had better living conditions than most farm animals. Still, I understand any moral qualms about meat consumption
I would do anything to taste it.
It´s easy. Buy in the internet. You can try in this website www.ibericosvazquez.es, for example. Available for all UE countries. Regards from Spain and bon apetit.
Its not a secret ..
For me, it's somewhat easier to find Westphalian Schinken. Very similar if not darn near identical.
@@just-nala not sure either. Both pork, both heavily smoked, but beyond that.... spicing are probably different but I was using color and look and made a guess.
Hey Carl.... Not even close
@@carlfranz6805 Sorry but no. Jamón Serrano & Iberico isn't smoked at all, only salted and dry aged. They say that very clearly in the Video.
Having tasted both, it comes not even close to Iberico... don't get me wrong, I find it is good, but Iberico is on its own league here. You should try it for yourself when in Spain, not the cheap Serrano Ham you can find in German supermarkets. And as others pointed out, it is not smoked, but dry-aged and salted.
Sea salt? I hope they are aware of the decent amounts of micro- and nanoplastics found in almost all of sea salt.
@In Q You can, of course, use refined rock salt if you're not comfortable with sea salt.
Please correct introduction to include Portugal 🇵🇹. It’s more than just a Spanish delicacy...its also a Portuguese one !
Portugal is not a real country and should be part of Spain.
Thank you for your comment C Marq. We don't say that it was just a Spanish delicacy but focus on a Spanish example in this video.
@@kuantize Please observe our netiquette. Abusive language, racist and discriminatory comments are not tolerated and will be removed.
@@DWFood : thank you for your kind reply. The correction was related to the written introduction of the story when you mention ( and I quote) “ It’s said that one leg alone of the Spanish delicacy has seven different flavours”. Obrigada
@@cmarq817 Are they talking about the ones that you breed in portugal or the ones breeded here. thats your answer