I ate Iberian ham from Spain, I cried so it was good.
I paid 100 grammes 15 euros but it was worth the price
>>60027292
South European food is the best food. Northern, central, and eastern is worse than prison food.
>>60027292
15 euros for 100 grammes
Shit... that hurted my wallet
I had the jambon in France, it tasted like sweat. I lost 10 euros.
Where do you live to not have good ham nearby ?
>>60027292
I saw some website selling a whole Iberian ham for like $1,300 dollars
>>60027292
>>60027520
I went to the supermarket in Spain and there was an entire shelf full of good salami.
I filled up my trunk all they way. Shit is so good and it's so hard to find a decent salami over here.
>>60027520
It was Bellota. Do you know this ? It's very expensive
>>600276
>>60027292
I had that shieatt a few days ago actually
>>60027292
Get in here m8y >>60027676
>>60027623
Maybe I should buy some pigs...
>>60030545
Do that and you can charge even more for being a "farm to table" and "organic" seller, you're a genius
Iberico ham is so fucking delicious
>>60031013
Tais-toi
>>60030545
Yeah this>>60030898
You can sell the meat to organic grocers for crazy money
>>60030545
>He spanish but does not the ham from Spain
It is expensive because refining is long. Bellota is minimum 40 months, good luck with your pig if you don't know the job.
>>60027292
I've had it twice and think it's overrated. Good flavor but too oily and chewy, though maybe the person cutting it simply sliced it too thick.
I preferred the culatello and prosciutto I had in Italy
>>60031308
>>60031308
I only have to ask someone who knows. My province is famous for the ham and I have a land with oaks
>>60031433
The good Iberian ham isn't usually served for tourists. The are a lot of different kinds of ham and different qualities depending on the feeding or the race of the pig and the good ones are very expensive
>>60031918
Where should I go to get the good stuff next time I visit your country?
>>60027541
there are many many kinds, probably can't match the finest iberian or italian, but some is actually really good
t. not an expert
![Smithfield_country_ham[1].jpg](https://i.imgur.com/5qUfrYX.jpg "Smithfield_country_ham[1].jpg")
>>60027541
Lots of cured hams go bad during the aging process. I've had country hams that tasted like that due to cultivating the wrong kind of mold cultures.
Just the way it goes.
what a cuck, crying over food
>>60033816
>T. guy who eats Kellogg's every day for the meal
>>60027702
>bellota
Is expensive but is top tier in my opinion
Do any other places smoke their hams before letting them cure or is that just a Southern thing?
>>60033816
t. Alhatrberto Esvefenmundo Barbosa
>>60031433
>though maybe the person cutting it simply sliced it too thick.
its probably not that, it doesnt affect the flavor that much, i personally even prefer it a bit thick tBh
its just that in some places its just shit
>jambon
>ham
it's PRESUNTO IBÉRICO
>>60035443
Jamón, or Pernil in Catalonia*
Joaos get out.
>>60035533
Não :)
Castelhanos devem submeter-se ao Português!
>>60027635
You filled up your trunk all the way with quality Spanish salami?
Do they just hang those hams up to dry for few months or what?
![CountryHam[1].jpg](https://i.imgur.com/0Un4P9i.jpg "CountryHam[1].jpg")
>>60035799
instructional video:
https://www.youtube.com/watch?v=qcwu6K4crHc
>>60036060
Nobody asked about redneck bullshit, you fucking twat.
>>60035799
1. The ham is covered with salt for about two weeks.
2. The salt of the surface is washed off with hot water and the ham is hung to dry for about 6-9 months. (temperatures range from 15 to 30 ºC)
3. The hams are hung drier place (and with temperatures up to 25 ºc) usually for 6 to 18 months. But it can be more.
The total curation time, in some cases, can get as long as 4 years.
>>60033956
>he's so poor he can only afford one meal
>>60027292
I am not trying to be rude or insulting, I am just curious:
In French culture, is it acceptable to cry over food?
This is not a bad thing, I am just wondering if it is considered culturally acceptable.
You should try Landrauchschinken or Schwarzwaldschinken, they are much better than the spanish mierda and much less expensive.
>>60037983
>Schwarzwaldschinken
You mean Jambon de la Foret Noire.
>>60037983
>>60037983
I thought pork was haram
>>60038029
See? We even translate it to your language so you can cry all your french tears on it.
>>60036647
>Nobody asked about redneck bullshit, you fucking twat.
Go choke on your priest's cock Diego, the processes are nearly identical except we smoke them too before aging.
>jamon serrano
>bueno
>>60035694
Delete this
I don't like iberic ham I ate in christmas dinner and that night I puked the whole ham that shit wasn't digestible
>>60043441
Go away moro
>>60032560
Go to Jabugo, sierra de Huelva
>>60027541
Except we produce a lot of ham that's basically the same as jamon iberico down south
>>60046923
I had it in Paris tbqh. Does it change something?
>>60027292
Why the hell did you pay so much? When i was in Madrid they sold that shit EVERYWHERE for crazy cheap prices, and it was legit.
>>60046959
Was it this kind of ham >>60046923 >>60027292 or more like pic related ? If so they aren't the same product at all
>>60031433
>prosciutto
Yes, this is where it's at.
There are lots of trendy wannabe Euro places here that serve Spanish style ham, but it's almost impossible to find prosciutto.
>>60047003
He might be living in the north
Who /gabagool/ here?
>>60027541
It's ok we have the superior saucisson anyway
>>60047009
I know they are different (we have different names for them) but this doesn't change that (your pic related) tastes like sweat and that I lost my time/money and got disgusted.
>>60047003
Well, of course you can buy the cheap one, but it's not the same.
It's like what happens with wines. Here you can buy a 1 euro bottle or a 100 euro one (or more).
>>60047166
What's this rip off of salchichón
looks like a limp dick
>>60047166
>>60047215
Frenchfaggotry
Anyway, Catalan fuet remains unbeatable
>>60047171
I don't really like this kind of ham either, except in sandwhiches.
I was just finding it weird that you didn't like jambon if it was the jamon-like kind, because unless it was a shit one there isn't much differences
>>60047215
>>60047276
Fuet and chorizo are literally the only spanish saucisson that have some kind of fame here, the French ones are better imo
>>60047276
Fuet is a mid tier embutido. If you want something to feel proud about just say Baleares people speak Catalan therefore you can claim their sobrasada.
>>60027451
You're obviously wrong about a great many things.
>>60047480
Whatever it is it doesn't help your case
>>60047480
Have you eaten your Surströmming today?
>>60047327
>the French ones are better imo
Yet all the stuff you're posting look exactly the same as the stuff we produce here. How does that even work? With Italian pics I can usually tell the difference, but this is so weird.
>>60047583
Whatever to be honest I'd eat Spanish, Italian or French one with pleasure
>>60047568
Have you eaten any of our surströmming today?
>>60047664
Can you believe that I'm allergic to milk proteins?
Dog blessed be with lactose tolerance (no problem with that), but had to fuck me up with the casein and a fuckton of other things (olive and plane trees pollen, dust-mite...)
So no fromage for me...
>>60048387
blessed me*
>>60048387
Wew lad, if you were Asian it wouldn't really matter but here you are surrounded with countries that make god tier cheeses, including Spain
I'm only allergic to apples fortunately
One of my friend's allergic to beer tho, we don't know to what precisely but he can't drink any
>>60027292
Also,
>Opinel knife
Makes me doubt it's jamón ibérico
>>60047166
>making salame that big
frogs compensating for something? kek
what do y'all eat your ham with? I'm partial to pickled watermelon rind and peaches.
>>60049491
>salame
That's not salami
I expected better from an Italian
>>60049646
Usually nothing but bread, sometimes melon
>>60048750
Maybe he is celiac? Is he allergic to bread, pasta, cookies or any other wheat made product?
>>60050049
Yeah he's allergic to a lot of other things related to these products indeed
Also he became allergic, we were already drinking beer around 13 y.o but at 15 he couldn't anymore
fuck all you niggas kulen is where it's at
>>60050316
Looks like a bigger chorizo
>>60050339
well... essentially
>>60050374
Would eat/10 then
>>60047003
>>60047037
Yo uread the thread or something ? I ate Bellota, it's very expensive even in spain. Actually 15 euros for 100 gramme is a good price.
The first site for the french on internet about this is 30 euros 100 grammes.
>>60051228
>Yo uread the thread or something ?
I read the OP. You should have precised this there
And my comment "he might be living in the north" makes sense, I'm not far from the Spanish border and don't get Spanish ham this expensive
>>60049646
>pickled watermelon rind
I did not know this was a thing. Are they salty or sweet? What's the texture like?
