And the prices I'm seeing are almost ten times what you should pay. These people obviously don't give a crap. There are only so many years you can cure and age a ham before it goes hard as the outside of a golfball. Three years is what I've heard.
@@JacobSmith-xs3ir - The no sound and still frame for large parts of the video weren't a server error, I don't think. More likely an editing error that no one there has bothered to correct, or even look at the video. I deduce from that, they don't really care. I saw a banner of products just under the video, with prices ranging all the way up to $1,300+ for one ham. The lowest price was a Smithfield ham, which I know where to get for about $40, but they had it priced at $158.xx. If you want to rely on a shoddy video posting and want to pay $1,300 for a ham, be my guest, I guess.
I am a chef who have had a restaurant in Spain for some time. A ham like that is very expensive for a spanish worker and everybit of it is used. When you are not really hungry for dinner a few marbled slices, a few slices of cured sheep cheese, a couple of sweet cherry tomatoes, some salty sardines and fresh onions all topped with olives and you have a meal for kings. The more chunky bits you cube and put on toothpicks with cubes of an un-cured cheese like a shish kebab or you cut it into small pieces for omelets. The rest you cut away from the bone as much as possible into small pieces and put that and the bones into a minestrone soupe (in the winter)
@@niamh2739 I keep them for years as whole. I had one for seven years before I started on it and it was great. It is important that they are not lean, but contain fat. The best ones have som fat as marbles in the meat. The lean ones, less than 12 months or they taste chewy like a rope. When you have started to cut, you can put some olive oil where it is opened to protect. If you have room for it in a fridge or a cool place, you can spend a month on cutting it down. If it gets dry, put a wet towel on it and some shrnk wrap on top off that for a couple of days. The white stuff on the surface is salt not fungue. The green stuff is fungue and you cut it away. When you take it out from storage (after maybe several years) brush it all over. Make a mix off water, 1/3 vinegar, 1/5 salt, to clean it with. Then massage olive oil into it, so it looks great..
cryohellinc did you just assume the hungry person's gender ? That's disgusting you should be ashamed of yourself, females can be hungry too you insensitive fool
J John Uhm as we all know, all females are lizards and only need to eat when they are willing to lay eggs, making them unable to feel hunger but rather just a desire for food every once in a while, duh.
The carver is so good he expertly sliced the sound in the video 👏 nothing more satisfying than watching a master of there trade… ahhhh the sounds back! What a pro!
Hey Guys, We got given a Jamon as a present and were completely lost on how slice this beast! Your video literally saved us and we are now enjoying our Jamon experience to the full! As we write, we are tucking into La Maza, our favourite piece so far
I just bought a whole Serrano ham leg and realized i had no idea how to get the best out of it. This video helps a great deal, thanks for making and uploading.
Not necessary. Easy to learn. They key is the ham knife you see in the video. My rule of thumb is to keep the slice thin enough that I can see the knife thru the ham slice as I cut it. Takes 5 minutes to learn. Eezy peezy.
Thanks for the video - very helpful. I did loose audio in some parts of the video (example 3:44). PSA - I picked up some Jamon at Costco. Not as expensive as I would have thought, and definitely a lot more affordable than buying the tiny trays of sliced jamon or presciutto.
Those Jamones are not the same. They don't even taste the same just an FYI. In this case you get what you pay for. The good Jamon iberrico bellota legs run about $1300 but the ham is unlike any other truly and it melts in your mouth. It reminds me of my childhood.
Ive had one of these things in my house since christmas. i took one look at it and havent even opened it haha, seeing what it looks like when its sliced does change my mind though
I've purchased a couple of 14-15 lbs of the Jamón serrano legs from La Tienda and they've been great quality. My jamón is breathing for tomorrow's fiesta.
There is no NEED for it only a desire for overconsumption by fat, entitled, idiots. If we all focused on high quality rarities for special occasions like this one, instead of Fast Food BS for every meal, the world as a whole would be a better place.
Jonathan Mcmanus a friend of mine was invited was invited to a weddiing in France (he's from Spain), so he bought a super expensive pata negra as a present to be served during the cocktail. The fucking french cook, who I bet he knows what Jamón is, cut it to dices, which much less attractive and tasty, and most of it was wasted. I'm sure the cook did that on purpose
so is this the same as a southern (US) country ham cured with salt. or is this sugar cured. been cutting these for years,but we cut them parallel to the H bone to make country ham slices.
I was given a jamon recently. It was a gift that the receiver never opened and he gave it to me. It's been 7 months in the package. Would this be safe to consume? Online says it's safe in the package for 90 days. Should I chuck it?
If it's a spanish jamon iberico, they are good for a year or more if stored properly. There is so much salt in these things that if it isn't moldy (not just a little surface mold but really moldy) or exhibiting off smells it's still good to eat.
so the wooden holder thing is anywhere between 300-1000$ and so is the ham. so you can either spend 600 or 2000....so how much does it cost to get a master slicer over to your dinner party?
"in the refrigorator" ... never put it in a refrigorator ... a Jamon is the mastery of CURED MEAT ... it's unnecesary as F* and just harms the flavours/consistensy ... it's basicly dried meat cured by air and temperature and time.
La Tienda's Iberico hams are the best! They keep a lot longer than Jonathan says: I've had them out on the counter for several months. They do get a little mold on 'em, as he says. It won't hurt you. And you just slice that thin layer off. You can even wash the ham, when it molds, and just dry it off if you want. To me, having one of these hams out, and around, all winter is the best. Just slice a little off whenever you feel like it. No muss, no fuss, no prep, no fridge, no freezer. A 30 second, healthy snack whenever you need it. Gitchoo one.
it depends on the cure the leg has. if it's tender (low cured) it'spossible but if it's tough (high cure) then its very difficult to chew and you wouldn't appreciate the favor. thin slices with tomato slices and a bold red wine is the way i eat it in Portugal (yes we also have presunto caralho)
this man is so good at cutting, he cut out the audio at random parts in the video
pretty sure that at the end he was saying that you can use most parts for cooking. Bones and fat for soups and stews.
😂😂🤦🏻♂️
Lmao 😂
Fuck.... And me running around the house trying to find what Bluetooth speaker is still on...
Just came across this. Good sir you still win at the internet. 😂
"a jamon is like a person: it will survive in heat and cold, but its happiest in around 70 degrees"...
inspirational words to live by. thanks spain
Lmfaoooo
at first i was like, what!? that's way to high, then i remembered that America is different
And people taste better when they are sliced at room temp!
th-cam.com/video/RNijkhrz16k/w-d-xo.html
read a story to your jamon
no sound and still frame for large parts of the video for anyone else?
Yes, same for me
And the prices I'm seeing are almost ten times what you should pay. These people obviously don't give a crap. There are only so many years you can cure and age a ham before it goes hard as the outside of a golfball. Three years is what I've heard.
@@davesmith5656 i think you clicked on the wrong comment dude
@@JacobSmith-xs3ir - The no sound and still frame for large parts of the video weren't a server error, I don't think. More likely an editing error that no one there has bothered to correct, or even look at the video. I deduce from that, they don't really care. I saw a banner of products just under the video, with prices ranging all the way up to $1,300+ for one ham. The lowest price was a Smithfield ham, which I know where to get for about $40, but they had it priced at $158.xx. If you want to rely on a shoddy video posting and want to pay $1,300 for a ham, be my guest, I guess.
Dave Smith it’s Jamon Iberico it costs more than 40 bucks.
I am a chef who have had a restaurant in Spain for some time. A ham like that is very expensive for a spanish worker and everybit of it is used. When you are not really hungry for dinner a few marbled slices, a few slices of cured sheep cheese, a couple of sweet cherry tomatoes, some salty sardines and fresh onions all topped with olives and you have a meal for kings. The more chunky bits you cube and put on toothpicks with cubes of an un-cured cheese like a shish kebab or you cut it into small pieces for omelets. The rest you cut away from the bone as much as possible into small pieces and put that and the bones into a minestrone soupe (in the winter)
How long can the jamon keep ?
@@niamh2739 I keep them for years as whole. I had one for seven years before I started on it and it was great. It is important that they are not lean, but contain fat. The best ones have som fat as marbles in the meat. The lean ones, less than 12 months or they taste chewy like a rope. When you have started to cut, you can put some olive oil where it is opened to protect. If you have room for it in a fridge or a cool place, you can spend a month on cutting it down. If it gets dry, put a wet towel on it and some shrnk wrap on top off that for a couple of days. The white stuff on the surface is salt not fungue. The green stuff is fungue and you cut it away. When you take it out from storage (after maybe several years) brush it all over. Make a mix off water, 1/3 vinegar, 1/5 salt, to clean it with. Then massage olive oil into it, so it looks great..
who else is here just because he is hungry in the middle of the night? :P
cryohellinc Haha! I really want one of those right now! The whole thing in 1 sandwich.
cryohellinc ِ
cryohellinc did you just assume the hungry person's gender ? That's disgusting you should be ashamed of yourself, females can be hungry too you insensitive fool
cryohellinc spot on. It's 3am here and I'm currently having a Hungarian sausage sandwich as I'm watching this TwT what a life..
J John
Uhm as we all know, all females are lizards and only need to eat when they are willing to lay eggs, making them unable to feel hunger but rather just a desire for food every once in a while, duh.
The carver is so good he expertly sliced the sound in the video 👏 nothing more satisfying than watching a master of there trade… ahhhh the sounds back! What a pro!
Hey Guys,
We got given a Jamon as a present and were completely lost on how slice this beast! Your video literally saved us and we are now enjoying our Jamon experience to the full!
As we write, we are tucking into La Maza, our favourite piece so far
I recommend the book Mastering the fine art of slicing Spanish ham
I just bought a whole Serrano ham leg and realized i had no idea how to get the best out of it. This video helps a great deal, thanks for making and uploading.
How to cut a Whole Jamón:
Step 1) Hire a pro to do it for you
Not necessary. Easy to learn. They key is the ham knife you see in the video. My rule of thumb is to keep the slice thin enough that I can see the knife thru the ham slice as I cut it. Takes 5 minutes to learn. Eezy peezy.
Thanks for the video - very helpful. I did loose audio in some parts of the video (example 3:44). PSA - I picked up some Jamon at Costco. Not as expensive as I would have thought, and definitely a lot more affordable than buying the tiny trays of sliced jamon or presciutto.
I just saw one yesterday. How was it?
Those Jamones are not the same. They don't even taste the same just an FYI. In this case you get what you pay for. The good Jamon iberrico bellota legs run about $1300 but the ham is unlike any other truly and it melts in your mouth. It reminds me of my childhood.
Also, guys, try salchichon Iberico de bellota, it's made from the same kind of pigs and tastes fantastic.
And what about morcilla? Oh my gooooood
I guess watching this at 12am isn't a good idea.
Getting stoned doesn't help
3:27am for me
08.45 a.m. for me ... all I can think of is jamon!!!!
11.49pm
yep
Thanks for a great tutorial. I've gotten jamón as an X-mas gift so it's really helpful for me.
whoa. I have never heard of jamon and have no idea why this is being recommended to me, but this looks amazing. Man, Spain knows how to make food.
I'll never slice one in my life but this is very enjoyable to watch.
"So that your hamon can breath" Thanks Araki
ThatOneFreakingWeeb
I knew if I scrolled down enough I would find a JoJoke.
I was going to make a jojoke if nobody else did
yare yare daze
fuck, i wasn't expecting this kind of comment here
Jamón CUTTER!
Slice? I got one and ate it like a drumstick....in 30 min. wonderful!
Ive had one of these things in my house since christmas. i took one look at it and havent even opened it haha, seeing what it looks like when its sliced does change my mind though
I've purchased a couple of 14-15 lbs of the Jamón serrano legs from La Tienda and they've been great quality. My jamón is breathing for tomorrow's fiesta.
Damn, that has got to be the most delicious ham ever!
THAT it is!
It is!
I understand the need for American processed ham but this looks fire ASF and I wanna try it!!
There is no NEED for it only a desire for overconsumption by fat, entitled, idiots. If we all focused on high quality rarities for special occasions like this one, instead of Fast Food BS for every meal, the world as a whole would be a better place.
that looks so good!! I'm buying one
So THATS what michael jackson was going on about!
heeeee heeeeeee !!!!!
I just got it ...hahaha
eyyy
ssshhh..hamone
Don't stop to you get some JAMON
how does it taste like btw? hs i don't really know what it taste like...
wouldn't be a cured ham video without classical guitar
I just ordered a ham for your Site and looking forward to it, thank you for the video.
JOJO!
THIS IS THE LAST OF MY JAMON!
EAT IT FOR MEEEEEE!!!
Caesar: JoJo! This is the last of my Jamón! Receive it!
*hands plate*
Engineer Engifar came here after typing Hamon cutter
th-cam.com/video/RNijkhrz16k/w-d-xo.html
Anyone know the music in the background, or where I can find more?
audio track dropped silent from 3:44 to 5:16
i tried this with a croissant, i don't know who else does that, but it tasted incredible...
Why would you slice a Croissant??
Could the bones be used for a stock?
It's a bone dude.
Yes! Get that marrow broth! Delicious
Lewis Gan it's a bone but the marrow has a deep beefy taste.. dude
@@lewisgan6527 yeah that's how you make stock
Definitely!
I'm only here because this is very satisfying.
I kinda want to see the reaction if someone were to just cut the thing into chunks and boil it
Sounds like how I would end up eating it
Jonathan Mcmanus a friend of mine was invited was invited to a weddiing in France (he's from Spain), so he bought a super expensive pata negra as a present to be served during the cocktail.
The fucking french cook, who I bet he knows what Jamón is, cut it to dices, which much less attractive and tasty, and most of it was wasted. I'm sure the cook did that on purpose
Jonathan Mcmanus It would be so salty, unless you like salty food then I'm sure it would be just as delicious.
No sound and constant video blocking! The creator of the vid sure wants to not honor the work of this great cutter. His job is awesome😊
I found this extremely interesting.
I just wander how much top quality slices do you get from whole ham that weights around 6 kg.
if i was this guy i would slice one for myself and then one for the plate out of respect of the ham.
This guy went really jam ón this tutorial.
Got a Jamon for Xmas and it is tough as buggery to cut through.
What's the name of this song? 6:24
How do you make this? I want to grow out some Berkshire and Tamworth's and I would love to do this with the hams.
Its past midnight and i'm looking at a dude cutting cured ham
Comment 667 here. Got one of these hams for Christmas. Can’t wait to hack this thing up!!
Do you also have a master for cutting the cheese?
May the eternal Jamón that watches us from heaven bless you all my friends.
Only Jesus can Bless us!
I bought one and I absolutely destroyed it, this will be helpful once I get another one.
Helpful video, thank you very much!
3:47 - *ZA WARUDO*
excellent demonstration.
If you were a Viking, would you see that as a fine drumstick for your feast?
Is this a Jojo reference?
TheTokarev33 Nani?
Jamon means ham in spanish
SUNLIGHT YELLOW OOOOOOVERDRIIIVEEEE
TheTokarev33 yare yare daze
there it is
I wanted to reach through the monitor and steal a slice or two. I could almost taste it.
How this works if you make a half an inch cut?
so is this the same as a southern (US) country ham cured with salt. or is this sugar cured. been cutting these for years,but we cut them parallel to the H bone to make country ham slices.
on a band saw*
@@MrKilios01yeah it's also salt cured but "ibérico" refers to the specific breed of pig.
How long will that ham keep before it goes rancid?
Tales say this was the last the meal of the great Ham Solo.
Whats the name of that pedestal where you attach the ham in Spanish?
Tabla jamonera
I was given a jamon recently. It was a gift that the receiver never opened and he gave it to me. It's been 7 months in the package. Would this be safe to consume? Online says it's safe in the package for 90 days. Should I chuck it?
If it's a spanish jamon iberico, they are good for a year or more if stored properly. There is so much salt in these things that if it isn't moldy (not just a little surface mold but really moldy) or exhibiting off smells it's still good to eat.
The thing would probably still be good to eat now, I ate from one that was stored for like 3 years once.
so the wooden holder thing is anywhere between 300-1000$ and so is the ham. so you can either spend 600 or 2000....so how much does it cost to get a master slicer over to your dinner party?
Everytime I hear him say "maztha" I want scream. Damn that Ibizan Prince!
Can you get this in CA?
Does anyone know the name of that song in the beginning
Are these smoked or just salted(cured)?
We had one for Christmas and we all just kept talking massive chunks out of it 😂😂
was thinking Jamaican songs... is a haamon the same as a ham?
"We are lucky enough to have a master ham slicer here with us today" ... lol such a weird sentence to hear
que delicia! y que difícil de encontrar buen jamón serrano en los USA
ahuevo
Lo dificil es pagar 30 dolares por libra
williamwebbdesign cierto
Fernando Del Moral cierto, pero cuando uno está fuera de España se paga lo que sea!
I guess you’ve never heard of Costco
A Master Ham Slicer? Bro. No way thats a real skill. No way.
Fire the man who edited the audio of this video
I cannot tell you how funny this thing is to watch if spanish is your native language
OVERDRIVE!
Its fucking 3am, i'm playing world of warcraft and i'm watching this on the side ...
I ain't gonna take no thin slice. I'm taking a chunck, steak size
You'd probably get salt poisoning haha
Whould be hard to chew
love forever And then almost suffocate with the first chewy bite and get all the water pulled from you body LOL
Well. Im quite sure you dont understand how dense this is amd salty
love forever I’m with u and I would die happily to
It would be nice if you can fix the audio on this video
What's w/the tweezers....?
is it raw?
Do you know what type of ham this is? Iberico, serano etc?
+flames1000000 Serrano, the iberico has a black hoof
+Jaime Sanchez Alright, thanks.
ai don no
is it prosciutto?
Oh Great, now I know how to cut my jamon that I randomly bought today
Yum! I love this stuff!
my mom and I have no idea how to cut ham, we just cut slices the way we can and eat them so dont worry too much
I need this ham, what's the name and where can I buy one?
I think it's called Jamon. I'm not sure. idk, maybe watch the video to find out.
you think its called jamon lol thats a no brainer, its either jamon iberico or jamon serrano.
Excellent video great instructions.
I am definitely spending my life well
what do I do with this information
I have a serrano jamon in the refrigerator I hope to unveil at a party, to share with a lot of people I truly adore. I hope it goes well.
"in the refrigorator" ... never put it in a refrigorator ... a Jamon is the mastery of CURED MEAT ... it's unnecesary as F* and just harms the flavours/consistensy ... it's basicly dried meat cured by air and temperature and time.
Steels straighten the edge of knives, or “hone” them instead of sharpening..which involves removing metal.
for a 15-17 lb serrano ham-how much total meat can be cut without the bone?
Something about this guy tells me I shouldn't go down in his basement
I love this video
La Tienda's Iberico hams are the best! They keep a lot longer than Jonathan says: I've had them out on the counter for several months. They do get a little mold on 'em, as he says. It won't hurt you. And you just slice that thin layer off. You can even wash the ham, when it molds, and just dry it off if you want. To me, having one of these hams out, and around, all winter is the best. Just slice a little off whenever you feel like it. No muss, no fuss, no prep, no fridge, no freezer. A 30 second, healthy snack whenever you need it. Gitchoo one.
Made me smile weeks takes maybe 6 months for me to eat ,allways lovely with red wine and great for loosing weight carve a bit eat then go again
You must not have los gatos de casa in your home! I would need to build a special cat-proof box to put over one to leave it on the counter.
Best taste in the world
Why not eat it like chicken leg
too salty
it depends on the cure the leg has. if it's tender (low cured) it'spossible but if it's tough (high cure) then its very difficult to chew and you wouldn't appreciate the favor. thin slices with tomato slices and a bold red wine is the way i eat it in Portugal (yes we also have presunto caralho)
@@Caramelo9941 sksksksksk sou brasileiro e adorei a última frase
just wondering what is the name of the background music for this vid?? Thanks!!
Ong Yu min good question
Can I add you on instagram
3:00 - 3:07
Me: “but I wanted to eat that fat! 🤤Ugh 😑😫“
Few foods are worth their weight, and this is one of them.
Spanish rule jamon
Well, jamon is Spanish for ham. The French rule jambon, Italians rule prosciutto...
Puerco hiberico
Attempting to eat this whole thing would be muda muda mudaaaaa
How much was that jamon?