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post #1 of 30 (permalink) Old 10-20-2008, 09:13 PM Thread Starter
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Holy Overpriced Pig Ass!

Saw this at the grocery store in my building today...
Never heard of it before... That store is a bit pricey (but I must admit, I kinda dig it.. They have a # of things you find nowhere else)


In any case.. Anyone ever heard of this (yes I know I can just google or wiki it.. this is more fun)

So.. What the hell makes this Ham worth $90 bucks a lb?





At first I figured I'd send it to the wife and she'd be all excited that I found it in the US and make me buy some because "oh my god oh my god oh my god it's so good" but she hadn't even heard of it

In any case.
Damn.
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post #2 of 30 (permalink) Old 10-20-2008, 09:18 PM
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that looks like prosciutto and prosciutto is pretty expensive

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post #3 of 30 (permalink) Old 10-20-2008, 09:18 PM Thread Starter
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ok...
i was curious
looked it up
http://patanegratapas.com/jamon_iberico.shtml

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Jamón Ibérico refers to a cured ham only produced in Spain. The pigs must be at least 75% Black Iberian, cerdo negro, the only breed of pig that naturally seeks and eats mainly acorns. The Black Iberian Pig lives primarily in the southwestern parts of Spain.

The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

• The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the southern border between Spain and Portugal, and eat only acorns during this last period. The exercise and the diet have a significant impact on the flavor of the meat; the ham is cured for 36 months. This is the true pata negra.

• The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.

• The third type of jamón ibérico is called jamón ibérico de pienso, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.

The term pata negra is also used to refer to jamón ibérico in general and may refer to any one of the above three types.

Bellota jamones are prized both for their smooth texture and rich savory taste. A good ibérico ham has regular flecks of intramuscular fat. Because of the pig's diet of acorns, much of the jamón's fat is comprised of oleic acid, a monounsaturated fatty acid that has been shown to lower LDL cholesterol and raise HDL cholesterol.

Until recently, jamón ibérico was not available in the U.S. In 2005 the first producer in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to export ibérico ham products to the U.S. The first jamóns ibéricos were released for sale in the United States in December, 2007, with the bellota hams due to follow in July 2008.

Last edited by iamnotgreg; 10-20-2008 at 09:25 PM.
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post #4 of 30 (permalink) Old 10-20-2008, 09:21 PM Thread Starter
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Quote:
Originally Posted by goof4080 View Post
that looks like prosciutto and prosciutto is pretty expensive
that was behind it.. some 500 day aged stuff .. It was 29.95 lb

I am sure I have paid 90$ a lb before.. or close for steak... in a restaurant.. but... 90$ in a grocery store? I can't even imagine how much something like that would be at an upscale enough place that would carry something that the raw meat ingredient was 90$ a lb... figure... 3 to 5x as much.. bare minimum... maybe 10x as much.. depending on what mr zagat said about their overpriced eatery
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post #5 of 30 (permalink) Old 10-20-2008, 09:23 PM
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Quote:
Originally Posted by goof4080 View Post
that looks like prosciutto and prosciutto is pretty expensive
Not nearly that expensive, good Italian imported stuff still is only like $20 a pound and you can find nice stuff for less than $10.

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post #6 of 30 (permalink) Old 10-20-2008, 09:24 PM Thread Starter
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GPS pigs on their way to becoming world traveling overpriced pigs ass
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post #7 of 30 (permalink) Old 10-20-2008, 09:26 PM Thread Starter
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BTW...

If you are reading this... Uhmmm.... Why did you click on a thread entitled "Holy Overpriced Pig Ass!" ???

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post #8 of 30 (permalink) Old 10-20-2008, 09:27 PM
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That is the Kobi Beef of ham.

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post #9 of 30 (permalink) Old 10-20-2008, 09:31 PM Thread Starter
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That is the Kobi Beef of ham.
First thing I thought when I saw it too


Maybe I will stop in there tomorrow and pull a "how much for one rib?"
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post #10 of 30 (permalink) Old 10-20-2008, 09:41 PM
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Side note, Fox & Obel has great cuts of meat.
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post #11 of 30 (permalink) Old 10-20-2008, 10:19 PM
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Jamon will be cheaper and cheaper now when it's finally approved by USDA.

It is still considered health hazard in few states due to the fact the the meat is never treated with high temps during smoking and has no preservatives in it.

This is good shit - proscuitto doesn't stand a change...

Needless to say, back in old country, every time we went to the countryside we would stop by a guy to pick up the whole leg.

it looked just like this pic from spain:

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post #12 of 30 (permalink) Old 10-20-2008, 10:22 PM Thread Starter
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Quote:
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Jamon will be cheaper and cheaper now when it's finally approved by USDA.
from my quote above

Until recently, jamón ibérico was not available in the U.S. In 2005 the first producer in Spain, Embutidos y Jamones Fermin, was approved by the U.S.D.A. to export ibérico ham products to the U.S. The first jamóns ibéricos were released for sale in the United States in December, 2007, with the bellota hams due to follow in July 2008.
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post #13 of 30 (permalink) Old 10-20-2008, 10:55 PM
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That is the Kobi Beef of ham.
kurobuta ham

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post #14 of 30 (permalink) Old 10-20-2008, 11:06 PM
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I have it at work, wholesale price is about $35/lb.

It's very good, but leaves a greasy feel in your mouth afterwords. The fat completely liquifies just from the warmth in your mouth. I prefer San Danielle Proscuitto, for half the price it's twice as good.

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post #15 of 30 (permalink) Old 10-20-2008, 11:22 PM Thread Starter
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post #16 of 30 (permalink) Old 03-17-2009, 02:43 AM Thread Starter
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The bar has been raised

Was at F&O tonight for a quick bite before the movie (Watchmen at Navy Pier Imax)

and I saw this....


I remembered the 87$ stuff and this thread.. So I snapped a pic to post up
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post #17 of 30 (permalink) Old 03-17-2009, 06:19 AM
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Jamon from Spain is some really good shit. Like, really really good.
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post #18 of 30 (permalink) Old 03-17-2009, 08:48 AM
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Isn't everything at Fox & Obel $100 a pound?

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post #19 of 30 (permalink) Old 03-17-2009, 09:23 AM Thread Starter
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Quote:
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Jamon from Spain is some really good shit. Like, really really good.
How much is the whole pig worth?

I think this is a different grade than the other one posted above... Not going thru the thread but the name is either similar enough or... I don't know.. I just remember this name associated with the other stuff when I looked it up..

Damn.. $170 lb though...
The recession must finally be officially over
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post #20 of 30 (permalink) Old 03-17-2009, 09:26 AM Thread Starter
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Isn't everything at Fox & Obel $100 a pound?
Seems like they have been dropping prices quite a bit lately.. Seems as if they are cutting back... They just ended the free valet service...

I eat lunch there a couple days a week... It's a little pricey but the quality of the food is much better than most other places in the area (that area sucks as far as food choices)
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post #21 of 30 (permalink) Old 03-17-2009, 09:29 AM
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I don't know. I had the privilege of visiting Spain with some Spanish (actually Basque) natives who showed me their ways. The jamon is sliced super thin and very salty, but a delicious treat, usually served as a tapa.

This is how you would see it in the cafes:
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post #22 of 30 (permalink) Old 03-17-2009, 09:31 AM Thread Starter
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I don't know. I had the privilege of visiting Spain with some Spanish (actually Basque) natives who showed me their ways. The jamon is sliced super thin and very salty, but a delicious treat, usually served as a tapa.

This is how you would see it in the cafes:
That has to be 6,000$ of pig leg!

I bet it costs nowhere near 200$ a lb there though...
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post #23 of 30 (permalink) Old 03-17-2009, 09:36 AM
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Quote:
Originally Posted by goof4080 View Post
that looks like prosciutto and prosciutto is pretty expensive
Mmmmmmmmm i love Prosciutto




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post #24 of 30 (permalink) Old 03-17-2009, 09:39 AM
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Quote:
Originally Posted by gconsier View Post
That has to be 6,000$ of pig leg!

I bet it costs nowhere near 200$ a lb there though...
No, it does not cost that much there, it's in everyday cafes, you can get a few slices of jamon with bread for a couple euros. I think the reason it is so expensive here is because it has to travel across the pond... the pigs are raised in Spain. Check out Wiki, they have a decent explanation on it.
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post #25 of 30 (permalink) Old 03-17-2009, 12:28 PM
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post #26 of 30 (permalink) Old 03-17-2009, 12:36 PM
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Now that's a sexy leg right there.

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post #27 of 30 (permalink) Old 03-17-2009, 02:49 PM Thread Starter
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Quote:
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No, it does not cost that much there, it's in everyday cafes, you can get a few slices of jamon with bread for a couple euros. I think the reason it is so expensive here is because it has to travel across the pond... the pigs are raised in Spain. Check out Wiki, they have a decent explanation on it.
Oddly enough chickens are raised here, shipped to china for slaughter, dressing, processing, whatever.. and then shipped back here prepared ... and they do that because it's cheaper
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post #28 of 30 (permalink) Old 03-17-2009, 02:53 PM
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Methinks it has to do with the way they are raised, what they are fed, the way the ham is cured, and the part of the pig that is used.

Didja wiki it? That's all I got... really. I think there is some more affordable stuff available... not sure. My ex-out-laws got their stuff from a Spanish restaurant that got their stuff from Espana... Ex-father-out-law did work on the restaurant... so I have no idea.

Speaking of which, have you ever had really good Chorizo? The smoked sausage? Not the ground beef with powder packets that Mexico makes...
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post #29 of 30 (permalink) Old 03-17-2009, 02:58 PM Thread Starter
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Quote:
Originally Posted by Mort82 View Post
Methinks it has to do with the way they are raised, what they are fed, the way the ham is cured, and the part of the pig that is used.

Didja wiki it? That's all I got... really. I think there is some more affordable stuff available... not sure. My ex-out-laws got their stuff from a Spanish restaurant that got their stuff from Espana... Ex-father-out-law did work on the restaurant... so I have no idea.

Speaking of which, have you ever had really good Chorizo? The smoked sausage? Not the ground beef with powder packets that Mexico makes...
I wiki'd the other before..
I have been writing the majority of this from iphone while stuck at Dr or in traffic

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post #30 of 30 (permalink) Old 03-17-2009, 03:19 PM
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I spent $2.49/Lb. for sliced Turkey at Caputo's this weekend...

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