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Molpet said:
I guess your Jamon was a deal
"World's Most Expensive Ham Costs $2,942 (USD) Iberico ham began selling in London for £1,800 for a 15-pound leg joint. It's the world's most expensive pork, raised in western Spain and delivered in luxurious conditions: The pigs were fed on a diet of acorns and roots to give the ham a distinctive flavour."
http://www.neatorama.com/2010/01/18/worlds-most-expensive-ham-costs-2942-usd/

https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/18/worlds-most-expesive-ham-jamon
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Can I have as sammich made with that? :drool
 
Mine is NOT made from the Iberico pig, so way WAY less than... lol

List of Hams:

Jamón
There are four grades of jamón ibérico, categorized primarily by the diet of the pigs. The curing process remains the same, but the length for which they are aged will differ with the lower grade hams receiving little more than a year of hanging and the very best up to four years.

The age difference can be seen in the finished result with the flesh of the younger hams having a lighter pink colour and those of older hams being a deep, ruby red. The taste too is very different with the acorn richness of the jamón ibérico de bellota lingering on the palate like a fine wine.

Jamón ibérico de bellota
From pure Iberico pigs fed on a diet of acorns during the Montanera and granted DO status. These hams are aged for at least three years before being released and often labelled 'reserva' and 'gran reserva' to denote their age.

Jamón ibérico de recebo
Fed on a diet of cereals and acorns and aged for at least three years.

Jamón ibérico cebo de campo
Free range, but fed only on a diet of cereals.

Jamón ibérico de cebo
Commercially reared pigs fed on a diet of cereals.

It is also worth sampling these excellent Serrano hams.

Jamón de Trévelez
Produced from white pigs which have been fed on commercial cereals, this is still a very fine ham, which fans say has a sweetness that comes from the climate in which the pigs are reared.

Jamón de Teruel
The first jamon in Spain to receive DO status, these mountain hams must be aged for at least 12 months after curing before being sold.

I believe the listing in red is what we purchased. :D
 
Smuvers Farm said:
Mine is NOT made from the Iberico pig, so way WAY less than... lol

List of Hams:

Jamón
There are four grades of jamón ibérico, categorized primarily by the diet of the pigs. The curing process remains the same, but the length for which they are aged will differ with the lower grade hams receiving little more than a year of hanging and the very best up to four years.

The age difference can be seen in the finished result with the flesh of the younger hams having a lighter pink colour and those of older hams being a deep, ruby red. The taste too is very different with the acorn richness of the jamón ibérico de bellota lingering on the palate like a fine wine.

Jamón ibérico de bellota
From pure Iberico pigs fed on a diet of acorns during the Montanera and granted DO status. These hams are aged for at least three years before being released and often labelled 'reserva' and 'gran reserva' to denote their age.

Jamón ibérico de recebo
Fed on a diet of cereals and acorns and aged for at least three years.

Jamón ibérico cebo de campo
Free range, but fed only on a diet of cereals.

Jamón ibérico de cebo
Commercially reared pigs fed on a diet of cereals.

It is also worth sampling these excellent Serrano hams.

Jamón de Trévelez
Produced from white pigs which have been fed on commercial cereals, this is still a very fine ham, which fans say has a sweetness that comes from the climate in which the pigs are reared.

Jamón de Teruel
The first jamon in Spain to receive DO status, these mountain hams must be aged for at least 12 months after curing before being sold.

I believe the listing in red is what we purchased. :D
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How are you eating it?
Do you just slice some off and make a sandwich?
 
21hens-incharge said:
:pop
I wanna know too.
:pop:pop:pop
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A sandwich is the only thing that comes to my mind.
I can't say I have ever had a leg of meat like that though so I have no idea how it's used.
 
Smuvers Farm said:
PS. I have one of the XL Xpress heating pads from Sunbeam (used for MHP brooders) permanently plugged in on my side of the bed. I use it at least 2xs a week.
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Thunder Time sounds awesome. With her being a kitten I know she wants to play. I frequently hear what sounds like a herd if elephants running around upstairs. She is quite the love too. I can pick her up and she goes limp in my arms purrrrrring instantly.

Permanent heating pad plugged in on my side of the bed and next to my side of the couch. Plus microwavable heating bag thing for extra just in case.
 
Smuvers Farm said:
PS. I have one of the XL Xpress heating pads from Sunbeam (used for MHP brooders) permanently plugged in on my side of the bed. I use it at least 2xs a week.
Click to expand...
They come in XL? I use mine every night. My knees still hurt.
 
KikisGirls said:
A sandwich is the only thing that comes to my mind.
I can't say I have ever had a leg of meat like that though so I have no idea how it's used.
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I would eat it like a cave man. Right there on the bone. I might even growl a bit.
There it is me gnawing on some reportedly delicious hunk of meat.
 

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