I got one of these a couple of years ago. While it may not rival a high-end serrano ham or prosciutto, it is excellent for the price. I took a very long time to finish it, and often cooked it like bacon (only not nearly as long). Growing up in the south, I have had many salt-cured hams, and this was not as salty, requiring no soaking to prepare. For $70 you get a lot of flavor.
It is a really good value! And not so fancy that I feel bad freezing and cooking a large part of it. I've used them in soup, stew, gnocchi, pizza - definitely got my money's worth!
For the money, this is a great ham with excellent flavor. You will get three distinctly different flavors from the babilla (front), masa (rear) and punta (tip) of the leg. My stand went together without issue, but you may want a better quality Allen wrench. I did need to sharpen the carving knife, and also used a smaller knife for fat and skin trimming.
I didn't know what the different parts of the leg were called! - but did notice a lot of different textures. I was surprised how well the not very sharp (but very thin) knife worked. Maybe it's dull by design so people don't cut themselves too badly 😅
Possibly, I didn't even try the blade as delivered. A friend had the same ham and commented that his blade was too dull, so I just did a paper test and never tried cutting the ham until after I sharpened it. A great deal in my opinion.
The knife that comes with it is approximately as sharp as a river rock! But the Ham is very good. I used my Victorinox Boning knife and Breaking knife to cut it. Still working on the supplied knife to see if I can get a decent edge on it. My steal done nothing for it. That is how rough the edge is.
Got mines this week. We used to live in Spain for more than 6 yrs and I hadn't bought one of these since we live over there. We live in KY and my aunt went to Georgia to a Lidl and found it as we haven't seen it this yr around us. Hopefully it's good or at least better than the store bought ones. How long did yours last? With different climate here Idk how good it will maintain. I'm expecting oretty good since it's winter.
I cut it into multiple pieces and vacuum sealed them, shared most of it with family and did refrigerate mine - the whole ham sat out for ~2 weeks in winter garage (~40°F) with no problem, and the vacuum sealed chunk was perfectly good after 2 months in the fridge. With the high salt content, it can easily go longer if properly sealed without contamination or oxidation. They make really welcomed gifts, packed with some crackers and cheese 😁
I would swap out the screw or skip the stand. I ended up cutting it into several large chunks and vacuum sealed each one. Using a meat slicer with each one. The stand is great for presentation but not exactly efficient imo.
I haven't traveled to Spain yet so didn't know what to expect. Comparing to cured meats in similar price range in the US, I thought the flavor was good (admittedly not a tough standard to meet)
You probably had the Jamon Iberico, which is the best type Jamon, when you taste it, everything else will taste very average, its like the Wagyu of cured ham.
Could be luck of the draw - I've seen reddit posts that didn't care for theirs, and others that loved what they got. I actually expected to be underwhelmed based on the price.
