And the prices I'm seeing are almost ten times what you should pay. These people obviously don't give a crap. There are only so many years you can cure and age a ham before it goes hard as the outside of a golfball. Three years is what I've heard.
@@JacobSmith-xs3ir - The no sound and still frame for large parts of the video weren't a server error, I don't think. More likely an editing error that no one there has bothered to correct, or even look at the video. I deduce from that, they don't really care. I saw a banner of products just under the video, with prices ranging all the way up to $1,300+ for one ham. The lowest price was a Smithfield ham, which I know where to get for about $40, but they had it priced at $158.xx. If you want to rely on a shoddy video posting and want to pay $1,300 for a ham, be my guest, I guess.
Not necessary. Easy to learn. They key is the ham knife you see in the video. My rule of thumb is to keep the slice thin enough that I can see the knife thru the ham slice as I cut it. Takes 5 minutes to learn. Eezy peezy.
cryohellinc did you just assume the hungry person's gender ? That's disgusting you should be ashamed of yourself, females can be hungry too you insensitive fool
J John Uhm as we all know, all females are lizards and only need to eat when they are willing to lay eggs, making them unable to feel hunger but rather just a desire for food every once in a while, duh.
I am a chef who have had a restaurant in Spain for some time. A ham like that is very expensive for a spanish worker and everybit of it is used. When you are not really hungry for dinner a few marbled slices, a few slices of cured sheep cheese, a couple of sweet cherry tomatoes, some salty sardines and fresh onions all topped with olives and you have a meal for kings. The more chunky bits you cube and put on toothpicks with cubes of an un-cured cheese like a shish kebab or you cut it into small pieces for omelets. The rest you cut away from the bone as much as possible into small pieces and put that and the bones into a minestrone soupe (in the winter)
@@niamh2739 I keep them for years as whole. I had one for seven years before I started on it and it was great. It is important that they are not lean, but contain fat. The best ones have som fat as marbles in the meat. The lean ones, less than 12 months or they taste chewy like a rope. When you have started to cut, you can put some olive oil where it is opened to protect. If you have room for it in a fridge or a cool place, you can spend a month on cutting it down. If it gets dry, put a wet towel on it and some shrnk wrap on top off that for a couple of days. The white stuff on the surface is salt not fungue. The green stuff is fungue and you cut it away. When you take it out from storage (after maybe several years) brush it all over. Make a mix off water, 1/3 vinegar, 1/5 salt, to clean it with. Then massage olive oil into it, so it looks great..
Jonathan Mcmanus a friend of mine was invited was invited to a weddiing in France (he's from Spain), so he bought a super expensive pata negra as a present to be served during the cocktail. The fucking french cook, who I bet he knows what Jamón is, cut it to dices, which much less attractive and tasty, and most of it was wasted. I'm sure the cook did that on purpose
it depends on the cure the leg has. if it's tender (low cured) it'spossible but if it's tough (high cure) then its very difficult to chew and you wouldn't appreciate the favor. thin slices with tomato slices and a bold red wine is the way i eat it in Portugal (yes we also have presunto caralho)
Thanks for the video - very helpful. I did loose audio in some parts of the video (example 3:44). PSA - I picked up some Jamon at Costco. Not as expensive as I would have thought, and definitely a lot more affordable than buying the tiny trays of sliced jamon or presciutto.
Those Jamones are not the same. They don't even taste the same just an FYI. In this case you get what you pay for. The good Jamon iberrico bellota legs run about $1300 but the ham is unlike any other truly and it melts in your mouth. It reminds me of my childhood.
I just bought a whole Serrano ham leg and realized i had no idea how to get the best out of it. This video helps a great deal, thanks for making and uploading.
I've purchased a couple of 14-15 lbs of the Jamón serrano legs from La Tienda and they've been great quality. My jamón is breathing for tomorrow's fiesta.
Hey Guys, We got given a Jamon as a present and were completely lost on how slice this beast! Your video literally saved us and we are now enjoying our Jamon experience to the full! As we write, we are tucking into La Maza, our favourite piece so far
Ive had one of these things in my house since christmas. i took one look at it and havent even opened it haha, seeing what it looks like when its sliced does change my mind though
Wrong.... The "Babilla" is in the end Because it has less fat so when you start by the "Masa" you give the Babilla time to get some fat because of the gravity.
This is literally what I do for a living, and the tips are solid. But DO NOT cut like this guy. The moments when they move their slice to the table is exactly what you don't want. How many times have you bought a prosciutto where the meat was in pieces? NEVER!!! Fine meats require fine training. You can still do this at home, very well in fact, but having high standards is a must for any cuisine of this caliber
ffs.... best way to cut meat? knifes?nope haha!!.... the best way is step 1: wash hands step 2:ready and stretch fingers and arm step 3:hold the ham with two hands step 4:open mouth step 5:put ham in mouth and bite hard...bite it hard warning! do not try if you have fake or no teeth...
The carver is so good he expertly sliced the sound in the video 👏 nothing more satisfying than watching a master of there trade… ahhhh the sounds back! What a pro!
There is no NEED for it only a desire for overconsumption by fat, entitled, idiots. If we all focused on high quality rarities for special occasions like this one, instead of Fast Food BS for every meal, the world as a whole would be a better place.
so the wooden holder thing is anywhere between 300-1000$ and so is the ham. so you can either spend 600 or 2000....so how much does it cost to get a master slicer over to your dinner party?
very nice thin slice ,but watching this its not the proper way how to slice a jamon,i been working in a restaurant in spain and i was being a trainor of cutting Jamon in other country and base on my experience Sr. this is not a good way of jamon
As the meat is cured for over a year, why would you leave it for 24 hours after opening? wipe it down after opening and cut directly no problem at all. In regards to only lasting a week or so.......it's cured and as long as you cover the exposed flesh with fat and a heavy towel it will last for as long as you want it too. Our local taverna in Spain had the same leg for most of the summer until it was finished with a rush of tourists....... Americans and their cheesy arse music and bollocks advice. Stick to hot dogs ya'll....... lol :-)
