Baron von BeeGee
Beer Bully
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.
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.