Comments on: What is It???

By: Marketman

Marketman — Wed, 04 Jun 2008 16:14:32 +0000

presentacion, that was for the jabugo, one of the most expensive ones. The serrano will cost you roughly 1/5th that amount, and a whole leg will go a LONG way… :) But I would still love to have a jabugo to put in the stand… :)

By: presentacion

presentacion — Wed, 04 Jun 2008 13:21:25 +0000

I’ve seen the ham leg at S & R Congressional @ 50 thousand pesos, it was more than a yard long with the foot.

By: quiapo

quiapo — Sat, 31 May 2008 22:27:53 +0000

I notice you have the luxury model, which is used by professionals. It enables the ham to be turned to any angle without having to refasten the hock of the ham each time. Extremely useful for parties or for bars.

By: quiapo

quiapo — Thu, 29 May 2008 04:47:50 +0000

My daughter brought one back as pasalubong when she came back from Europe. It was paired with a beautiful carving knife from Albacete, the “Trident” carving knife I normally use does not slice to paper thinness so easily.
Here in Australia, pata negra is $320 a kilo, though you can get “Gran Reserva” which is not made from acorn fed free range iberian pigs for $90 a kilo, and is also extremely nice.
Locally made Serrano I can get from the wholesaler at about $35 a kilo, but does not come close to the Spanish hams in taste. I think you need the Spanish mountain climate for that unique taste. House guests know my weakness and sometimes bring me a packet of Pata negra when they come to stay. It is just about the only time that I am grateful my wife does not eat meat.

By: Tom

Tom — Sat, 19 Jan 2008 23:29:57 +0000

I had dinner last night at Mario Batali’s restaurant on Irving Place, Casa Mono, and they had one of these set up with a Serrano right on the bar where they’d slice off a plate’s worth for people.