Good source for Serrano Ham?

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles even. I have
a recipe that I really want to try and the source says several times that it is
"gastronomically vital" to have real Serrano ham. Any ideas?

Serrano ham is the Spanish version of prosciutto... neither is smoked,
neither should ever be cooked, and only a true ham maven can tell one
from another... so what's this gastronomic challenge you are you
attempting?

http://www.foodsubs.com/MeatcureHams.html

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles
even. I have
a recipe that I really want to try and the source says several times that
it is
"gastronomically vital" to have real Serrano ham. Any ideas?

Serrano ham is the Spanish version of prosciutto... neither is smoked,
neither should ever be cooked, and only a true ham maven can tell one
from another... so what's this gastronomic challenge you are you
attempting?

http://www.foodsubs.com/MeatcureHams.html

Sheldon

Serrano has a sightly different taste and texture than Parma Proscuitto.
Both are dry cured hams, prepared much the same way, as are similar hams
from Bavaria. The Serrano has a slightly richer flavor.

Kent

"Nexis" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It would be a bonus if it was local to San Diego county , or Los Angeles
even. I have a recipe that I really want to try and the source says
several times that it is "gastronomically vital" to have real Serrano ham.
Any ideas?

TIA,
kimberly

--

"I told you this was easy"

We live near to and buy Serrano at The Spanish Table in the Socialist
Republic of Berkeley. They're a good small reliable source. They do mail
order Serrano and other Spanish Deli items.
http://www.spanishtable.com/merchant.mvc?Screen=CTGY&Store_Code=TST&Category_Code=4933
What recipe are you trying??

Kent

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles even. I have
a recipe that I really want to try and the source says several times that it is
"gastronomically vital" to have real Serrano ham. Any ideas?

Just use proscuitto. You can't get the real proscuitto and
serrano hams here in the US anyway. The US won't allow them.
The ones we do get here are produced differently than the
traditional Italian or Spanish hams because of USDA requirements.

-sw

In article <[email hidden]>,

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles
even. I have
a recipe that I really want to try and the source says several times that it
is
"gastronomically vital" to have real Serrano ham. Any ideas?

TIA,
kimberly

An upscale deli should have it. If you can't find it and you are
extremely curious you can get it in larger pieces from
http://www.tienda.com/food/jamon.html
They even sell Iberico hams if you have $750 or more to blow on a hog
leg. Their sausage selection looks good.

D.M.

Kent said:

Serrano has a sightly different taste and texture than Parma Proscuitto.
Both are dry cured hams, prepared much the same way, as are similar hams
from Bavaria. The Serrano has a slightly richer flavor.

If by "richer" you mean slightly stale or rancid fat
flavor and extra salt, that's correct.

In article <[email hidden]>,

Steve Wertz said:

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles
even. I have
a recipe that I really want to try and the source says several times that
it is
"gastronomically vital" to have real Serrano ham. Any ideas?

Just use proscuitto. You can't get the real proscuitto and
serrano hams here in the US anyway. The US won't allow them.
The ones we do get here are produced differently than the
traditional Italian or Spanish hams because of USDA requirements.

I'd like to know the differences; would you be good enough to explain
them?

Isaac

isw said:

Steve Wertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Just use proscuitto. You can't get the real proscuitto and
serrano hams here in the US anyway. The US won't allow them.
The ones we do get here are produced differently than the
traditional Italian or Spanish hams because of USDA requirements.

Quoted message said:

I'd like to know the differences; would you be good enough to explain
them?

They must be aged at a lower temperature (by 20F or so) to meat
USDA requirements for hams. If you want more info than that,
then Google is your friend.

-sw

"Mark Thorson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

Serrano has a sightly different taste and texture than Parma Proscuitto.
Both are dry cured hams, prepared much the same way, as are similar hams
from Bavaria. The Serrano has a slightly richer flavor.

If by "richer" you mean slightly stale

NO

or rancid fat

NO

Quoted message said:

flavor and extra salt

NO

that's correct. No, Incorrect,

In Spain it's different. From the right supplier it's different.

Kent

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

An upscale deli should have it. If you can't find it and you are
extremely curious you can get it in larger pieces from
http://www.tienda.com/food/jamon.html
They even sell Iberico hams if you have $750 or more to blow on a hog
leg. Their sausage selection looks good.

D.M.

Tienda also has Serrano ham in small packages, sliced.

--
Peter Aitken

Nexis said:

It would be a bonus if it was local to San Diego county , or Los Angeles even. I have
a recipe that I really want to try and the source says several times that it is
"gastronomically vital" to have real Serrano ham. Any ideas?

TIA,
kimberly

--

"I told you this was easy"

A bit pricy:
http://www.igourmet.com/shoppe/search.aspx?qry=serrano+ham&cat=&country=+Filter+by+Country

Pierre