Comments on: The Jamon challenge at $475 a kilo http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/ The insiders' guide to food and drink in Melbourne. Since 2005. Tue, 07 Feb 2012 07:40:44 +0000 hourly 1 By: jean http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29575 jean Thu, 21 Feb 2008 23:17:14 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29575 I tried some delectable serrano from jonathan's on smith st - as i recall around $20 for four thin slices. It was delicious and the fat was meltingly soft compared to your standard prosciutto, but I don't think I'll be spending so much again . . . The Australian jamon at Casa Iberica is only $50/kg and is delectable. I tried some delectable serrano from jonathan’s on smith st – as i recall around $20 for four thin slices. It was delicious and the fat was meltingly soft compared to your standard prosciutto, but I don’t think I’ll be spending so much again . . . The Australian jamon at Casa Iberica is only $50/kg and is delectable.

]]> By: Ed http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29435 Ed Thu, 14 Feb 2008 04:42:25 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29435 Neil, I've just returned from the Cheese shop at Prahran with some Parma at $79.95 and some much cheapr Aussie product for comparison. I think my jamon was from the end of the cut. 90 per cent was good but the tough bits were annoying. Neil, I’ve just returned from the Cheese shop at Prahran with some Parma at $79.95 and some much cheapr Aussie product for comparison. I think my jamon was from the end of the cut. 90 per cent was good but the tough bits were annoying.

]]> By: neil http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29425 neil Wed, 13 Feb 2008 20:46:48 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29425 Just to add, last night we had some San Nicola proscuitto de parma at $90kg, sliced to order from Balaclava Fresh Centre, 316 Carlisle Street, St Kilda. It was soft and tender right through and terrific flavour. They are worth checking out for their range of salamis alone and they also stock some pretty good cheeses. Just to add, last night we had some San Nicola proscuitto de parma at $90kg, sliced to order from Balaclava Fresh Centre, 316 Carlisle Street, St Kilda. It was soft and tender right through and terrific flavour. They are worth checking out for their range of salamis alone and they also stock some pretty good cheeses.

]]> By: neil http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29403 neil Tue, 12 Feb 2008 21:25:47 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29403 We had some Joselito Iberico ham last year and it was the best ham I've ever eaten. We later tried some lesser ham from Delicatess, which was also very good, but not as fine as the Joselito. I remember at the time of the Delicatess ham thinking how good it was, as unlike some proscuitto, it was tender right through to the fat, no hard bits at all. It was sliced to order. We had some Joselito Iberico ham last year and it was the best ham I’ve ever eaten. We later tried some lesser ham from Delicatess, which was also very good, but not as fine as the Joselito. I remember at the time of the Delicatess ham thinking how good it was, as unlike some proscuitto, it was tender right through to the fat, no hard bits at all. It was sliced to order.

]]> By: Christie http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29393 Christie Tue, 12 Feb 2008 15:23:17 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29393 I've always wanted to do this - compare really expensive smoked jamon. Good on you! It was a joy to read. I’ve always wanted to do this – compare really expensive smoked jamon. Good on you! It was a joy to read.

]]> By: Dave http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29382 Dave Tue, 12 Feb 2008 11:05:59 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29382 Ed: Yep, same supplier as Delicatess according to the signs, who only do de bellota. Its not the organic stuff tho. I do buy in volume, so maybe I get a discount. From memory, its a similar price at Jonathan's. It is annoying tho, I've had some not so good stuff around town as well. the-gobbler: there are over 100 producers of jamon iberico. 'said processing plant' could be anything from a small artisan maker or some huge multi-national. Anyway, its all about the free range, acorn eating black pigs when they're alive, the processing is like any meat plant. If you want the stuff made by some bloke in his attic, you'll have to go to Spain: they don't bother doing any testing so they'll never meet our heath standards. Ed: Yep, same supplier as Delicatess according to the signs, who only do de bellota. Its not the organic stuff tho. I do buy in volume, so maybe I get a discount. From memory, its a similar price at Jonathan’s. It is annoying tho, I’ve had some not so good stuff around town as well.

the-gobbler: there are over 100 producers of jamon iberico. ‘said processing plant’ could be anything from a small artisan maker or some huge multi-national. Anyway, its all about the free range, acorn eating black pigs when they’re alive, the processing is like any meat plant. If you want the stuff made by some bloke in his attic, you’ll have to go to Spain: they don’t bother doing any testing so they’ll never meet our heath standards.

]]> By: Ed http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29381 Ed Tue, 12 Feb 2008 10:20:30 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29381 Gobbler, often wondered if we are being taken for fools with some of this stuff, espcially the prices charged. Dave, are you sure the stuff is jamón ibérico de bellota at half the price? There are a couple of different ones out there. The ham was sliced the day I ate it but the end bits, an adjoining muscle where tougher and not as soft as the rest. It is really annoying buying something like this at a stall that is highly regarded and getting a less than satisfactory product. i may mention it to them next time I'm there. In the meantime, its 'tup north. Gobbler, often wondered if we are being taken for fools with some of this stuff, espcially the prices charged.

Dave, are you sure the stuff is jamón ibérico de bellota at half the price? There are a couple of different ones out there. The ham was sliced the day I ate it but the end bits, an adjoining muscle where tougher and not as soft as the rest. It is really annoying buying something like this at a stall that is highly regarded and getting a less than satisfactory product. i may mention it to them next time I’m there. In the meantime, its ‘tup north.

]]> By: Dave http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29379 Dave Tue, 12 Feb 2008 09:34:58 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29379 Sorry to hear you a dodgy lot of Jamon. Just few coments: $475 is way too much. Casa Iberica sell excellent Jamon iberico for half that and they are making good money on it plus its always fresh (its the same stuff that Movida sells). They also sell the end piece for $100 a kilo, which is a bargain in my book. The stuff you bought sounds a bit old, and maybe presliced? It should be sliced and eaten on the same day where possible. Its disappointing that such a great (and expensive) food is often sold in less than good condition. Sorry to hear you a dodgy lot of Jamon. Just few coments: $475 is way too much. Casa Iberica sell excellent Jamon iberico for half that and they are making good money on it plus its always fresh (its the same stuff that Movida sells). They also sell the end piece for $100 a kilo, which is a bargain in my book.

The stuff you bought sounds a bit old, and maybe presliced? It should be sliced and eaten on the same day where possible. Its disappointing that such a great (and expensive) food is often sold in less than good condition.

]]> By: the-gobbler http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29377 the-gobbler Tue, 12 Feb 2008 08:41:56 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29377 True you are what you eat, those travelling in close quarters on Japanese trains can attest, fish being the dominant smell. This whole Jamon Iberico thing has got me scratching my head though. A fine meat purveyor here visited the said processing plant & was surprised at how the whole show is quite mechanized, not quite the bucolic pig frollicking seen on the box. makes me go hmmm.... True you are what you eat, those travelling in close quarters on Japanese trains can attest, fish being the dominant smell.
This whole Jamon Iberico thing has got me scratching my head though. A fine meat purveyor here visited the said processing plant & was surprised at how the whole show is quite mechanized, not quite the bucolic pig frollicking seen on the box. makes me go hmmm….

]]> By: Ed http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/comment-page-1/#comment-29374 Ed Tue, 12 Feb 2008 06:13:42 +0000 http://www.tomatom.com/2008/02/the-jamon-challenge-at-475-a-kilo/#comment-29374 Ran, As I wrote this I did have the memory of swan tasting more fishy than goosewhich I guess must be a similar thing. I suppose smells do pass to humans so I guess I stand corrected. The fat on the Iberico does seem to melt at a lower temperature than the proscuitto but i can live with the Italian ham quite easily based on the price difference. Apparently the fat in the pigs is like the fat in Wagyu and is high in Omega 3s. Good New York Times story here on Ibericos: http://tinyurl.com/3der3v Vida, i bought mine at Delicatess at Prahran Market which does tend to be on the expensive side. It wasn't the fatty rind that was belt texture but some of the actual outer meat which I'm guessing dried out whichis poor show for the price. Perhaps I should reserve it for a trip up north. Phil, thanks for teaching me to do more research and not pontificate on things I no nothing about. Steve, price is a big factor. But can the san D stand up against the local stuff? Ran, As I wrote this I did have the memory of swan tasting more fishy than goosewhich I guess must be a similar thing. I suppose smells do pass to humans so I guess I stand corrected. The fat on the Iberico does seem to melt at a lower temperature than the proscuitto but i can live with the Italian ham quite easily based on the price difference. Apparently the fat in the pigs is like the fat in Wagyu and is high in Omega 3s. Good New York Times story here on Ibericos: http://tinyurl.com/3der3v

Vida, i bought mine at Delicatess at Prahran Market which does tend to be on the expensive side. It wasn’t the fatty rind that was belt texture but some of the actual outer meat which I’m guessing dried out whichis poor show for the price. Perhaps I should reserve it for a trip up north.

Phil, thanks for teaching me to do more research and not pontificate on things I no nothing about.

Steve, price is a big factor. But can the san D stand up against the local stuff?

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