Jamonprive Iberische Schouderham van Grasgevoerde Varkens 4-4.5 Kg - Spaanse Ham

Zeer slechte kwaliteit,veel vet ,en niet genoeg gerijpt!wil ik graag terug sturen!!Graag wil ik reactie van de verkoper!!

Ho acquistato questo prodotto in prossimità della Pasqua per fare bella figura con gl'amici e non portare le classiche cose.. Il prosciutto arriva ben confezionato in una scatola, aperta questa, il prodotto è posto all'interno di una calza a maglia fine in una confezione di plastica sottovuoto ben sigillata. Dalla mia esperienza, avviso i futuri acquirenti, mi sono informato sul fatto che ci fosse della muffa su alcune parti esterne del prosciutto: E' NORMALE, poichè vengono stagionati a lungo e la flora batterica è sana e naturale. Appena aperto per conservarlo più a lungo, una volta fatto a pezzi e utilizzato il necessario, ho rimesso sottovuoto parti intere per conservarle più a lungo. Il prodotto è ottimo, a livello estetico è di grande impatto, ideale per regali o per un pranzo particolare insieme ad amici e parenti. Il gusto è particolare, non molto salato e morbidissimo. Assolutamente consigliato, di sicuro proverò qualche altro loro prodotto.

Très beau jambon reçu dans un énorme carton. Le sac contient également un sac à jambon. La chair est bonne et parfaitement sèche. Pour un premier Jambon Pata Negra franchement excellent, je vous le recommande

I have been tardy posting this review simply because I enjoyed the pleasures of taste too much, (as did my family) compared to a regular Serrano Ham on the hoof, & it certainly shows.I hear too many people moaning that “it's not as big” ...(a different breed with different origins) ..however this pata negra ("black foot") shoulder of Jamon is to me at least, about the sheer pleasure of taste, & in that it positively delivers.On a summer road trip round Spain some years ago my wife & I were soon understanding & revelling in real tapas & porcine dishes which is why, periodically, we splash out on a few Jamon per year & for special occasions, ...typically we have one hanging in our cold larder “ready” .. tension building having something that tasty tantalisingly hanging just above our reach.This shoulder meat (with hoof still attached which is where folk get confused) is a renowned, black-hoofed Iberian Pata Negra pig, understandably prized within the industry for its incredibly marbled flesh derived from a strict diet comprising of acorns, grasses, grains & free-running within the farm holding, anything between a few hundred to thousands of acres of farmland during the daytime & “collected” by the “porquero” (pig herdsman) to be brought back for the night, & whilst there is a confusing array of prices for the various jamon's ..this is one which often commands a premium, it's often deemed “top of the tree” produce compared to numerous other jamon iberico and jamon serrano, ..certainly one to be sampled at least once in your life as a foodie treat for your guests & family.Coming originally from a farming family with "Pig history" ..hopefully you'll understand my resulting enthusiasm..When the Pata Negra shoulder arrived I assembled my jamon stand & with a semi practised hand set into the piece at the main points so we got a mix of the meat varieties this piece offers, ..my wife & daughter mobbed me & opted for the simplicity of good toasted bread which had been drizzled with olive oil, which allowed the Iberico ham to speak for itself.A good mixed feed & acorn-fed jamon Iberico gives sweet tones, it is both earthy, nutty, (some say like parmesan, my palate says, like a summer Comté cheese that the locals know & queue for in france ;) when cut into slivers (properly) the fat being so soft it melts right in your mouth.To explain this to my daughter, we placed a regular “cheap” commercial vacuum wrapped Serrano reserva ham leg & the pata negra side by side for her to understand the difference, in breed, size, muscle vs meat due to commercial raising & in essence free-range, ..the pata negra is smaller, has a higher (but actually pretty healthy) fat content (on purpose) due to its feeding regime, however it tends to be well muscled & marbled, unlike heavily commercialised white pig breeds, the likes of which produce Serrano, these black-Iberico pigs are descendants of the mediterranean wild boar as a result they are still athletic animals, who still run and root, the outcome of a “fat-fit” pig being their intramuscular fat, their meat is more flavour packed ..& it typically shows!I got her to “poke both jamon's to feel & see the difference in firmness of flesh / fat, ...the point being that the pata negra is purposely high in fat, much of which is unsaturated oleic fatty acid (the healthy-ish) fat that it is what makes the pigs fat creamy soft, nigh on melting at room temperature. ..thus explaining why you cut the merest sliver for maximum "mouth joy"Acorn enriched diets especially also contribute to the ham's nutty flavour and aroma, as essential to the product as the meat itself, to be honest I haven't researched what percentage of pure breed these guys are, ..I can say that for the money the taste is phenomenally worthy & "up there" in terms of a little ham delivering a lot of pleasure, small piece by each successive small piece.A common assumption (& mistake) by those who buy this type of jamon is the that it can be machine cut ..no, due to the nature of the fat Jamon Iberico shouldn't be sliced by machine, the failure that way is epic, so link to the very good instructions that come with your ham ..this is where checking out the seller Jamonprive's own website comes in handy, (its info coverage is extensive) & check out a few you tube tutorials which will allow you to tuck in, drawing from all the different flavoured cuts a shoulder such as this delivers.(my professional Berkel slicer will have to be content with lesser meats, ..this quality demands hand carving)!When cutting, the slice you ideally “want” is nearly see-through, small enough to eat in one bite, simply carve at a level angle to get the most consistent and efficient slices from the ham, it is not as hard as you think, practise makes for precision next time round ..& when your mistakes taste so good, you will be doing this again :)This jamon has been well produced, cosseted, (before & after) as product has to be kept in controlled conditions by experts, ..it is one style of meat that as someone who practises home charcuterie I can never hope to emulate, so am happy to pay the price for a product of quality & pleasure that comes with it.I keep “banging on” about Oelic acid ..chances are you've seen years of adverts advertising margarine type spreads with “good fats” ..well this is it, wrapped up within a pork product, ..a beautiful contradiction (lol)...go look for yourself.Don't discard the bone, ..use it to make soups, & the last vestiges of meat for tortilla wraps, ..I joke with my daughter that we are hand making an incredibly expensive pizza when using the pata negra in a variety of ways, ..even for a packed lunch this makes an appearance,>>>I'd hardly be a decent amazon reviewer & lover of food (oh yes) if I didn't make some food suggestions as to “what to do with a jamon” ...so I urge you to copy & paste, search for the following to make, ..all pretty quick to assemble with jamon as the taste base! ..it will hopefully make your mind up for you as to "what the hell am I supposed to do with this big leg" !? type scenario ..& yes our family of 3, (2 adults one child) ..can, will & do eat these down to the bone ;) (for my packed lunch on the hoof) I tend to use.. some decent supermarket flatbread crackers thinly sliced brie cheese, super thin sliced apple, & Jamon ..takes seconds). ..grapes on the side if available.Whilst I won't take time listing everything here in recipe form, the following are pretty quick & complement a decent Jamon well..SAUTÉED MUSHROOMS WITH GARLIC AND JAMÓN ..fast & tasty! ..this is another of my favourites from nights spent on the slopes & “cobbling” something quick & tasty from a small apartment kitchen for the clamouring masses!JAMÓN IBÉRICO CROQUETTES ...potato croquettes in essence with chopped ham, simple to make in advance, (they need chilling in the fridge before the last step).PATA NEGRA PIZZA ..why say more!? As below, but with a decent home made hand stretched base ...get the kids into this ..share the “mouth joy” ...they might even start enjoying an olive or two thereafter, ..who knows!? ;)IBÉRICO HAM, MOZZARELLA & ARÚGULA TOAST (good bread, grill mozzarella cheese, top with jamon, & a bit of greenery, fine flavoursome packet salad to feel a bit better about it ;)POACHED EGG, JAMÓN IBÉRICO ..my Sunday morning regular & favourite when ski-ing & snowboarding with family from a self catering apartment for high energy food low bulk I can eat day after day & avoid mountain cafeteria prices ;)There are plenty of wholly unnecessarily complicated recipes for jamon out there, but the K.I.S.S. principle of the tit-bits above let the meat slivers be the star (& quite right too).Not everyone is likely to have a decent semi commercial vacuum sealer to strip a shoulder down upon receipt, nor do you really need it, ..but it helps have the ham ready to go & will last for ages in a very chill modern fridge, (meat slivers brought up to temperature before consumption) ..we tend to do a bit of both, depending upon the season & available space, the hams were cured for the long haul of "pre-fridge" existence of Spanish life. ..we either work it to the bone in one carve session or ensure that it stays "covered & cool" ..with simple planning.Worth every penny paid! ..the earlier in life flavours such as these are discovered ..the happier you'll be!

Más de la mitad de la paleta era grasa.Buena calidad el resto pero decepción.No se si fue problema al escoger la pieza o es su calidad de producto en general

Gut für Ostern