Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat | Regional Eats
Iberian ham, or Jamón Ibérico, is one of the most expensive meats in the world. A leg of it can cost as much as $4,500. It is made from the rear leg of the black Iberian pig, a rare breed that can be found in the southern and western regions of the Iberian Peninsula, which comprises Spain and Portugal.
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Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat | Regional Eats
Spanish Ham Costs $700
Jamón de Bellota 100% Ibérico is a type of cured ham from acorn-fed black Iberian pigs. In the United States, this Spanish delicacy has a starting price of $700.
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How Italian Parma Ham Is Made | Regional Eats
Parma ham production has strict geographical boundaries and there are only 145 certified producers of Parma Ham in the world. All producers must be located in the hills around the city of Parma. We went to a factory in Langhirano to see how it’s made.
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How Italian Parma Ham Is Made | Regional Eats
How The Most Expensive Ham In LA Tastes
Viale dei Romani is the only restaurant in LA to serve this pricey five-year-aged Iberico ham. One small leg can cost upwards of $1,000. We went to the restaurant to see how it’s served, find out what makes it so expensive, and learn why nobody else is serving it.
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How The Most Expensive Ham In LA Tastes
Iberico Ham, all the secrets of a Spanish gastronomic jewel
Iberico Ham, all the secrets of a Spanish gastronomic jewel
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On this fabulous adventure in Northern Spain you will discover why Acorn Iberico Ham or Jamón Ibérico de Bellota is the finest Ham in the world.
You will visit La Dehesa, a stunning natural landscape where Iberian Pigs roam freely. Pigs diet is based on acorns that fall from the holm and cork oaks during the Montanera period.
Best Ham in the World, Ibérico Ham or Jamón Ibérico de Bellota comes from Happy Pigs which get anything they crave from the Spanish Mediterranean forest where they live.
After a visit to La Dehesa you will visit the place where the ageing and maduration process take place. It starts with the salting of the hams and it ends with a long maduration process of more than two years inside cellars with different temperatures and humidity. The result is well worth the wait.
The best way to taste this gastronomic jewel is hand-carved by knife by a Ham Carving Master Professional. Thin slices with a sweet, nutty flavour and marbled with the best fat: omega 9 unsaturated fat, a healthy complement to your diet.
Enjoy how a ham is hand-carved and a plate of ham is presented with love and flair to your table. The ultimate Iberico Ham from-land-to-table experience.
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Craving for more? Check out this video with another amazing experience
A Deep Dive into Spain's Jamón Culture
Everything you need to know about jamón ibérico - Spain's best cured ham! Venga, let's go! ????
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Have you heard of Spanish ham - jamón serrano and jamón ibérico (otherwise known as serrano ham and iberico ham)? Have you tasted it? If you have, you'll know that in the world of Spanish food, ham is king! Cured ham from Spain is perhaps the most delicious cured meat in the world. It can be rich and complex like a fine wine. But there are so many grades, and so much confusion about what the different between them are. What's jamón ibérico? What's jamón serrano? What's pata negra! (And remember - it's not called jambon - that's French!). Join me as I discover Spain's famous ham in a traditional market in Madrid. Watch, learn and drool!
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
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How to buy a WHOLE JAMÓN!
Tips and tricks for buying an entire jamón! Which grade do you buy, where do you buy it and how do you care for it once you get it home. Join us on our journey as we buy our FIRST JAMÓN! Venga, let’s go! ????
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Article explaining the different grades of jamón:
I’ve eaten a lot of jamón in Spain, but I’ve never actually bought a whole one. Why? They’re expensive. It’s complicated (do you go jamón Serrano, jamón ibérico, jamón ibérico de bellota?). Plus you have to know how to care for it. And you have to be able to get through it within about a month. That’s a lot of pressure.
But finally, this Christmas, when my family was coming to visit from New Zealand, Yoly and I decided to take the plunge and buy an entire ham. And this is our story.
We went to the fantastic Madrid ham shop, Mercado Jamón Ibérico, where the owner Luismi gave us three different grades to taste (with cava!) to help us make our decision. Once we chose the ham, he opened it for us using various knives and gave us tips on how to care for it and also gave me a crash course in carving it.
Then we took it home… the pressure! We stored it in the kitchen, but decided to leave a window open to keep the temperature cool.
A few tips that we learned:
1. The front leg - a paletilla - is a great cost-effective way to get a jamón. They’re cheaper because they contain less meat. But that also means that if there are only a few of you, you have a decent chance of getting through it before it dries out.
2. If possible, buy it from a where they will open it for you so you can get it home and simply start eating.
3. As you work your way through it, cover the exposed meat with slices of fat from the ham. This keeps the meat moist.
4. If you can’t get through the whole ham and you’re worried it’s going to dry out, simply take it back to where you bought it and ask them to cut it into slices and vacuum seal the slices. Then you can keep them in the fridge for a few months. Just remember that when you go to eat them, you need to leave them out to bring them up to room temperature for eating.
WHO ARE WE? ????
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Hola, Spain lovers! We're James and Yoly. James is a New Zealander, and Yoly is from Spain. And we both live in Madrid. This channel is all about giving you a local insight into life in Spain, and helping you experience this country like a local when you come to visit (or live!). If that sounds like your kind of thing, bienvenido!
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How Traditional Spanish Chorizo Is Made | Regional Eats
Like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually became the chorizo that we know today. We traveled to the region of Andalusia to see how chorizo Ibérico is made, which is finest variety, made from a special breed of pigs.
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#Chorizo #Spain #FoodInsider
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How Traditional Spanish Chorizo Is Made | Regional Eats
Table-Side IBERIAN HAM - The Rarest, Finest & Most Expensive Ham In The World
#cancun #steakhouse #coolist0007
Pork products made from Black Iberian breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured ham produced from livestock of said breeds.
According to Spain's denominación de origen rules and current regulations on Jamón, Jamón Ibérico must be made from pure breed, or cross-bred pigs - as long as they are at least 50% Black Iberian in their ancestry.
Jamón Ibérico, especially the one labeled as de bellota, has a smooth texture and rich, savory taste. The fat content is relatively high compared to jamón serrano. A good ibérico ham has regular flecks of intramuscular fat known as marbling.
The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred Iberians being most desirable. The current labeling system, based on a series of color-coded labels, was phased in starting in January 2014.
The finest grade is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal and eat only acorns during this last period. The exercise and diet have a significant effect on the flavor of the meat; the ham is cured for 36 months.
This grade is divided into:
Black-label - jamón 100% ibérico de bellota, produced from pure-bred Iberian pigs
Red-label - jamón ibérico de bellota, produced from free-range pigs that are not pure-bred. The percentage of Iberian ancestry in the animal must be specified on the label
The next grade is Green label - jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
The third type is White label - jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months. - Wikipedia
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What is the HIGHEST RATED HAM in The World?
Joselito Ham from Spain considered the best ham in the world. It's been around since 1868, 6 generations all within the same family!
Free range pigs are raised by a diet of acorns rich in fatty acids producing ham with fine marble, great juiciness, fine texture and marbling. The pork is cured and then dry aged for 5 years. , producing ham with fine marble, great juiciness, fine texture and marbling.
#HAM #JAMONJOSELITO #TORONTOEATS
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MUST TRY THIS while in Spain!! Jamón ibérico
We absolutely loved cured meats and Jamón ibérico is a very iconic cured meat only made in Spain, using a particular bread of pig on a particular diet!
This is where we had the Jamón ibérico:
Jamonería Jose Luis Romero
#foodadventures
How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
You may know it by the name of capocollo, coppa, capicola, gabagool — dozens of names to describe one Italian delicacy: a distinctive cured meat made from pork neck, easy to spot thanks to its vivid red color and beautiful marbling. Unlike ham, the fat in pork neck makes capocollo a soft, tender, and incredibly tasty cut. Capocollo from Martina Franca is a blend between two unique things: the very Italian practice of curing pork neck, and where it is made — the Itria Valley, a hilly farmland with fertile soils. It's here that the fragno, a distinct oak tree, has found its ideal home, passing down the aromas of the forest to the cured meat. We visited Salumi Cervellera, a family-run business in the heart of the Itria Valley, to find out more about how its traditional capocollo is made.
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How Capocollo (Gabagool) Is Made In Italy | Regional Eats | Food Insider
Why is Spanish Iberian ham so expensive #shorts #foodinsider #iberianham #food #spanishcuisine
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Jamon Iberico Tasting Hand Carved by Master Professional in León, Northern Spain
Jamon Iberico Tasting Hand Carved by Master Professional in León, Northern Spain
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A unique and highly personal experience: a Jamón Ibérico private tasting hand carved by knife in front of you by a Master Ham Carver.
You will learn how to distinguish all the different types of Hams in Spain and you will taste Jamon Ibérico directly from the knife of a qualified professional. Every paper-thin slices of this delicacy has a unique flavour you will have the chance to enjoy as they melt in your mouth.
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Watch the video with the whole experience HERE:
Everything You Need to Know about Spanish Ham (Jamón) | Devour Madrid
Spanish ham (jamón ibérico and jamón serrano) is a true delicacy, and Devour Tours co-founder Lauren Aloise shares her insight on the best of the best—jamón ibérico de bellota—or acorn-fed Iberian ham! Her expert tips will not only help you find great Spanish jamón—you’ll also learn how to enjoy it to the fullest! If you’ve got a craving for jamón, this video is for you!
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How Iberian Ham-Jamón Ibérico-is Displayed and Served in Sevilla Spain Restaurants - Banned from US
How is Iberian Ham - Jamón Ibérico de Bellota - Displayed, carved, and served in Sevilla Spain Restaurants? See firsthand the way real cured ham is eaten in Spanish every day life & Seville. Yes, the Serrano and Iberian Ham legs are banned from US import. But they are a staple of the culture and history of Spanish culinary arts.
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How to Find the Best Iberian Ham in Barcelona | Devour Barcelona
When visiting Barcelona, do not miss the Spanish delicacy of jamón ibérico—acorn-fed Iberian ham! As delicious as it is, this melt-in-your-mouth goodness can be a bit confusing if you don’t know exactly what to look for! That’s why Devour Barcelona expert guide Raquel headed to Jamonarium ( to show you exactly what you need to know (and where to go!) to try the very best the city has to offer!
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E06: The World's Most Expensive Ham, Jamón ibérico | Guijelo, Spain
The adventure continues through central Spain where Jason does his best to justify eating the world's most expensive ham, Jamón Ibérico Bellota.
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ABOUT JASON'S TASTY PLACES
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I'm a food-obsessed Australian traveler finding the best traditional local foods across Europe - a new video every Friday!
It's amazing how many famous foods and drinks have been named after their place of origin. Everyone knows that Champagne is a place, but how about Cheddar? Or Cognac? Have you ever wondered about the cities, towns, and regions that gave their names to Brussels sprouts, Black Forest cake and Bordeaux wine? This channel has all the answers!
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Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
Canned sardines are a delicacy in Portugal. The country has a long fish-canning tradition, to the point that the sardine has become a national icon. We visited Conservas Pinhais, one of the oldest preserving factories in Portugal, that has kept its artisanal canning method since 1920. It makes 30,000 cans a day.
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How Traditional English Stilton Cheese Is Made At A 100-Year-Old Dairy | Regional Eats
Why Spanish Iberian Ham Is The World's Most Expensive Cured Meat | Regional Eats
Why Gruyère Is The Most Popular Swiss Cheese | Regional Eats
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Why This Portuguese Sardine Cannery Swears By Its 100-Year-Old Method | Regional Eats
Crafting Chinese Jinhua Ham with a History Over 1,000 Years / 金華火腿製作 - Taiwanese Food
Chinese Jinhua Ham Production Process!
Jinhua Ham is a type of dry-cured ham, with a history dating back to the Southern Song Dynasty, nearly 1000 years ago!
The production process takes almost a year!
This ham shop was founded during the Qing Dynasty 170 years ago and arrived in Taiwan 70 years ago. We have documented the process of producing ham in this historically significant Jinhua Ham shop. We invite you to join us and experience this admirable work!
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✨Product in This Video✨
Jinhua ham / 金華火腿 (帶皮火塊)
$23.48 USD / 720 NTD (600g)
***Location information***
萬有全金華火腿
#Ham #Process #JinhuaHam #ChineseFood #craft #TaiwaneseFood