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Old 06-09-2007, 03:59 PM   #1
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Default Eating ham. Raw ham.

Dry cured, of course

I'm totally obsessed with serrano/Iberico ham from Spain which is basically prosciutto but better if you're not familiar with it. It's a bit saltier which works for a Southern boy raised on country hams. However, I'm not exactly obsessed with the price tag of ~$200-250 for an 8kg ham (basically a lower quality non-Iberico...that would be more like $750-1200 :gasp: ). I could get it cheaper in Spain, but you can't import it to the US without a special license.

So, the question is, has anybody ever bought a dry-cured country ham that was aged in the 10-12 month range and eaten it 'raw' like serrano ham/prosciutto? It's almost identical in terms of process with the salting/length of salting/spices being the main differences. Looks like it should be safe, but I don't know how the flavors would be. I'm pretty tempted because the Cadillac of aged country ham can be had for ~$75/ham, probably others cheaper, and I have pretty good health insurance.

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Old 06-11-2007, 03:20 AM   #2
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I think I saw a news story about somebody who is making hams this way in the US. I can't remember anything more about it other than it sounded awesome. If I can find any in my area, I won't hesitate to give it a try.

Oh, just FYI...chicken doesn't age well like ham.

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Old 06-11-2007, 03:25 PM   #3
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Hrm, can't say I have tried that raw. However I have made my own Dry cured loin. They call it Lonzino. In fact I have one hanging next to a Salami in the basement.

I can't say I'd really see an issue with eating it raw. It is indeed pretty similar in the process. However, you may have too high a moisture content in the ham to make it palatable raw.

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Old 06-12-2007, 03:07 AM   #4
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Quote:
Originally Posted by zoebisch01
However, you may have too high a moisture content in the ham to make it palatable raw.
I think you've hit on the biggest concern. I'll be looking for a ham aged 8 months min, preferably 12.
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Old 06-12-2007, 12:23 PM   #5
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Hey, lookee what I came across:

hams.

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Old 06-12-2007, 03:48 PM   #6
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Oh man, I love hamon Serrano, or even better, Presunto from Portugal which is even drier than the Spanish version (which is drier than Proscuitto). I've been able to pick up Presunto in Newark. They have a nice revitalizing Portuguese neighboorhood. I don't know if any of the stores there do mail order. I too have wondered if you could just slice up a Southern ham like the above hams.

Brian, I need to pick your brain sometime on salamis and Lonzino. Both are are my to do list sometime - preferably soon. Eventually I'd like to do a whole ham, but figured doing a loin would be a good way to start. I'm going to be buying a local hog for butchering soon (in addition to the one for the pig roast) and might try to do a little loin, maybe a bacon - the rest will go in the freezer. I am going to reserve the picnic for fresh sausage making. If you are interested in local pork let me know and I'll hook you up with my source.

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Old 06-12-2007, 04:23 PM   #7
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I do not know much about what you all are talking about... but it sounds really yummy!!!!

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Old 06-12-2007, 04:49 PM   #8
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Quote:
Originally Posted by pjj2ba

Brian, I need to pick your brain sometime on salamis and Lonzino. Both are are my to do list sometime - preferably soon. Eventually I'd like to do a whole ham, but figured doing a loin would be a good way to start. I'm going to be buying a local hog for butchering soon (in addition to the one for the pig roast) and might try to do a little loin, maybe a bacon - the rest will go in the freezer. I am going to reserve the picnic for fresh sausage making. If you are interested in local pork let me know and I'll hook you up with my source.
Cool man. Starting with a fairly quick maturing Lonzino is the easy (and tasty) route to go. The best resource online ever: salami. Most of the technique I gleaned from there. The absolute hardest part is getting the humidity right. Plus the incubation phase is a little tricky...all of the stuff is an art form that is for sure. Best place I have found for supplies (especially the cultures and casings): www.butcher-packer.com.

I would absolutely LOVE to be hooked up with the local pork source. (PS, no word on the malt yet)
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Old 06-12-2007, 10:45 PM   #9
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Eat it, eat it, eat it. Tasty stuff, much more tender than I thought it would be. I really don't know if it is "safe", but it's tasty enough that I really don't care.

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Old 06-13-2007, 03:09 AM   #10
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Quote:
Originally Posted by zoebisch01
Hey, lookee what I came across:

hams.
Cool, and Smithfield is just 30 minutes down the road!
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