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The Essentials To Acorn Fed Hams |
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Margi Cintrano 
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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 Topic: The Essentials To Acorn Fed HamsPosted: 13 April 2013 at 11:57 |
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Written by: Margaux Cintrano
Photos by: Margaux Cintrano
FIRSTLY, there are numerous designation of origin appellations, in which huge black hogs are raised on fresh mountainous oak forested hillsides, and live off the seasonal acorns and are prized for their awesome sweet tasting air dried charcuterie meat.
HOW TO PURCHASE AND WHAT TO LOOK FOR
1) THE COLOR: to evaluate the color of the air dried ham, it should be an intense red rose color  ( PHOTO 1: AIR DRIED ACORN FED OF JABUGO, HUELVA, ANDALUSIA ) 2) THE FAT COLOR: this fat must be white and / or white with a very faint hint of the palest conch pink hue; and if it is Yellow, do NOT purchase it ... This indicates that the fat has oxidized.
3) THE BRILLIANCE OF TEXTURE: an intense uniformed shine type glaze is a major pre-requisite for purchasing. If the ham leg meat is dull, do not purchase it ... it shall be dry ...
 PHOTO 2: AIR DRIED ACORN FED HAM OF BADAJOZ, EXTREMADURA ... TO CONCLUDE;
4) INFILITERATION OF THE FAT : in order to have a juicy sweet meat, moist melt in the mouth ham leg, the fat must be very de-constructed throughout the entire leg, or it shall be very dry and tough to slice, thus, chewy to digest.
Enjoy the weekend.
Margaux.
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tjkoko
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Joined: 29 May 2013 Location: Deep South Status: Offline Points: 45 |
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Posted: 29 May 2013 at 12:51 |
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Acorn as I'm thinking of some spanish hams that are to die for. Bayonne and Iberico Porksters!
Mangalitsas, too. Their fat along with their lard is to die for. Their lard, found encircling the kidneys, makes the ultimate best flaky tart and pie crust. It's all about what the animal is fed and how it's been bred! And please allow me to invite you to this site: https://www.facebook.com/groups/453148818074205/ |
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A foodie here. I know very little but the little that I know I know quite well.
best, -T |
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gonefishin
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Joined: 20 September 2012 Status: Offline Points: 1778 |
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Posted: 29 May 2013 at 13:50 |
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Margi, wonderful post! As you know I have a true weakness for Iberico Jamon...and your pictures capture it perfectly. I could look at your pictures and can literately imagine cleaning my fingers from all that glorious fat after eating each and every slice. I can hardly bear to take another look at the pictures, at least until I can get my hands on some myself.
T, you'll have to forgive me...I usually don't go on and on like this, but it seems you may know way. I haven't got a FaceBook account...can you describe the content? Thanks Margi...T |
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Enjoy The Food!
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tjkoko
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Posted: 29 May 2013 at 13:58 |
We're talking those who know about and do aged and fermented meats at 55% relative humidity and approx. 55F. Coppa's and Breseolas and beyond. |
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A foodie here. I know very little but the little that I know I know quite well.
best, -T |
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tjkoko
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Posted: 30 May 2013 at 09:23 |
...and salamis, too!!!!!  |
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A foodie here. I know very little but the little that I know I know quite well.
best, -T |
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tjkoko
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Posted: 30 May 2013 at 09:29 |
When you state "...deconstructed throughout..." I think you mean to state that the meat must be well marbled/imbued with fat. |
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A foodie here. I know very little but the little that I know I know quite well.
best, -T |
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Margi Cintrano
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Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 30 May 2013 at 12:23 |
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Tjkoko,
Firstly, welcome to FOTW. TO ANSWER YOUR QUESTIONS: Since I have been living in Madrid, Spain since 1996, this country has never named a Designation or Appellation in English. THERE ARE 4 HAM APPELLATIONS; JABUGO, HUELVA; SERRANO, SALAMANCA & TERUEL, ARAGON & DEHESA -BADAJOZ, EXTREMADURA ... ALL ARE ACORN FED & AIR DRIED VARIETIES. ANSWERS: I believe Bayonne Ham is French. Porksters: I think you are referring to ROAST SUCKLING PIGLETS, CO CHI NI YO / cochinillo ... Have nice wkend. Margaux Cintrano. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
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Posted: 30 May 2013 at 12:26 |
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Dan,
Do you mean taste profile of the 3 designation Spanish air dried acorn fed hams ? I believe it would be easier for you to go over to BA BA AU RUM in NORTH SIDE, CITY CHICAGO and order a Tapa ! Yes ? have nice wkend. Margaux-
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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tjkoko
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Posted: 30 May 2013 at 12:27 |
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By "porksters" I meant pigs in general!
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A foodie here. I know very little but the little that I know I know quite well.
best, -T |
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Margi Cintrano
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Posted: 30 May 2013 at 12:34 |
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All 4 air dried acorn fed hams are produced from free roaming black foot, and all BLACK HOGS.
I believe they must reach a weight and be 1 year or less ... Pink pigs are farm raised for sausages and a huge variety of roasts, chops etcetra. Predominately, tenderloin and filet mignon of pork called Solomillo & sausages of all types including MORCILLA called blood sausage or black pudding in UK with pig´s blood & then, stuffed with onion. COCHINILLO = are under 3 months to 4 months of age. Suckling Piglet in English. They are a traditional festive dish here, with their own ovens ---where nothing else is roasted ... Have nice wkend. |
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AK1
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Posted: 30 May 2013 at 13:01 |
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That looks so tasty Margi, I want to lick my computer screen
 Here, I can get Iberico & Serrano with no problem.
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Margi Cintrano
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Posted: 30 May 2013 at 14:34 |
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Ak1. Finally now with Chef Jose Andres they are available in most large cities and in gormet deli boutiques and top shelf super mkts thru out North Americas ... and South America y Mexico.
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gonefishin
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Posted: 30 May 2013 at 18:18 |
Yes, I'll have to go up to Chicago to get it. I usually go to Fox and Obel grocery store and buy it. I haven't gotten it at Cafe Ba-Ba-Reeba, but I have gotten it at some other Spanish restaurants in Chicago that served it as a prepared dish. I'm sorry, but when I order Iberico Bellota...I want it plain...with anything else served on the side on it's own plate. There is one place very nearby my house that sells Cinco Jotas Paleta Iberico de Bellota, quite good also. One time I also did a tasting of the three types of Iberico jamon. ibérico de cebo - grain jamón ibérico de recebo - combination grain and acorns jamón ibérico de bellota - acorn It was really interesting to try all of these side by side, from the same producer. It really gave you a walk through the complexities and development of the entire process. All were very good and would actually serve different culinary purposes...but none top the bellota! T, sounds like a very interesting Facebook page! |
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Margi Cintrano
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Posted: 30 May 2013 at 22:17 |
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Dan. You mention Facebook. I have never written an Article on FB about Iberian Hams. One the best brands: Joselito. Cafe ba ba Reeba was wonderful when we were there 2009 & 1994. I have had Cinco Jotas at an event howver not grain fed. The Joselito is considered one of the top shelf ..
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
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Posted: 30 May 2013 at 22:22 |
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Dan. Brand Joselito Gran Reserva is wrapping the the Grissini Bread Sticks in photo 1 ...
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin
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Posted: 31 May 2013 at 07:52 |
It really looks amazing! We are lucky that we have so many Spanish imports in the Chicago area, but we are limited to the producers that they choose. I will keep a lookout for the Joselito Gran Reserva, but I wouldn't get my hopes up. While I'm not too fond of serving things directly with a top quality jamon, the bread stick presentation seems perfectly acceptable...and I get exactly why they choose this as well. One of these days Cheri and I are going to have to try Cafe Ba-Ba-Reeba. have a good weekend! |
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Margi Cintrano
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Posted: 01 June 2013 at 02:15 |
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Dan,
I had also been to CAFE IBERICO ... had octopus ! And great 100% ALBARINO grape D.O. Cambados white wine .... I SHALL make a list of best Iberian Hams ( only acorn fed hogs ) in few hours. have great weekend. margi |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano
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Posted: 01 June 2013 at 15:16 |
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DAN,
THIS IS AN AIR DRIED ACORNFED HAM FROM PRIEGO, CÓRDOBA TAKEN AT THE 27th SALON GOURMET TRADE FAIR IN APRIL 2013 ...  |
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gonefishin
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Posted: 01 June 2013 at 18:32 |
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you're killin' me Margi! (but don't stop
 )Have you had this one, any impressions in comparison? Thanks, DAN |
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Margi Cintrano
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Posted: 02 June 2013 at 00:26 |
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Dan,
Though Priego is one of the major hubs or designations of EVOO, air dried bellota fed ( acorn fed) hams are common fare throughout the country and particularly in Andalusia. This Priego has a beautiful taste profile, and is produced by the Council Regulator of the Appellation of Priego of EVOO ... Each province is self producing ... We have 225 designation cheeses in Spain, and 2,000 without denomination of origin ... Madrid´s foothills ( la sierra ) of Guadarrama, is a growing Goat Cheese region for example ... It is artisanal ... and hand crafted ... |
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gonefishin wrote: