I got one of these as a xmas gift and I am extremely pleased. As it was from Costco I was VERY doubtful of it being as good as the few other serrano hams I've had, however I found this to be absolutely delicious. Of course you can fly to Spain or go to some snobby high-end deli and get better serrano but for the price we paid which also included a stand and knife this is top-notch dollar-value.
The ham knife must never be used to to peel the piece as the edge is too fine and will make it harder to get thin slices afterwards. The yellow fat must never be used . It is oxidised, rancid and bitter in flavour so putting it on the surface of the ham to “protect “ it will alter its flavour negatively. Pink or white coloured fat is what you want.
if the cut part is covered it won’t get moldy. I usually cover the cut part with the fat piece that I save from the initial cutting. It’s important to keep the ham in a dry space, not next to the sink for example. If even then it gets moldy, you can cut the moldy part and keep eating the ham.
@@superazian10 the mold is a natural process. Think of it as a penicillin type...in Spanish tradition it's wiped clean, but some prefer to cut and discard the top mold layer. Enjoy your Jamón!
If you cut so much of the fat in the sides, like this video, you'll end up with a dry ham... So very terrible advice. The exposed ham doesn't even matter, just cover it with the cloth and as soon as you cut the first slice, right below it is nice and greasy...
They are slicing much of the ham all at once, so it makes sense to expose more of rather than piecemeal. So you're right about exposing less of it. But they didn't advise to expose that much exactly.
@@francoiscabanis2644 Everything I said is shown in the video, terrible advice, plus almost nobody cuts so much ham at once. Also, just noticed they started the ham the wrong way. You always start cutting the front of the leg first, otherwise the ham will dry too...
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I got one of these as a xmas gift and I am extremely pleased. As it was from Costco I was VERY doubtful of it being as good as the few other serrano hams I've had, however I found this to be absolutely delicious. Of course you can fly to Spain or go to some snobby high-end deli and get better serrano but for the price we paid which also included a stand and knife this is top-notch dollar-value.
Give it a like if bought this badboy from Costco 😆🙏🙏🙏
"in soup nahtzee voice" : No like forr yu !!!
The ham knife must never be used to to peel the piece as the edge is too fine and will make it harder to get thin slices afterwards. The yellow fat must never be used . It is oxidised, rancid and bitter in flavour so putting it on the surface of the ham to “protect “ it will alter its flavour negatively. Pink or white coloured fat is what you want.
🤌 Very Nice!
Do you store inside refrigerator?
No, leave it at room temperature and cover it with a rag or aluminum foil
@@caxondetecordobes What about the mold that grows if you cannot finish it? The mold grows quickly
if the cut part is covered it won’t get moldy. I usually cover the cut part with the fat piece that I save from the initial cutting. It’s important to keep the ham in a dry space, not next to the sink for example. If even then it gets moldy, you can cut the moldy part and keep eating the ham.
@@superazian10 the mold is a natural process. Think of it as a penicillin type...in Spanish tradition it's wiped clean, but some prefer to cut and discard the top mold layer. Enjoy your Jamón!
Dartagnan is a better Serrano trust me !!
Love u boss
Same boss
This is Jamon de pierra!
what? lol
If you cut so much of the fat in the sides, like this video, you'll end up with a dry ham... So very terrible advice. The exposed ham doesn't even matter, just cover it with the cloth and as soon as you cut the first slice, right below it is nice and greasy...
They are slicing much of the ham all at once, so it makes sense to expose more of rather than piecemeal. So you're right about exposing less of it. But they didn't advise to expose that much exactly.
@@francoiscabanis2644 Everything I said is shown in the video, terrible advice, plus almost nobody cuts so much ham at once. Also, just noticed they started the ham the wrong way. You always start cutting the front of the leg first, otherwise the ham will dry too...
This is not spanish jamon serrano. So is not jamon serrano. Is like to make parmesano out of parma.
This is jamón
Well if it helps mine came with a Concorsio serrano seal and a traditional specialty guaranteed seal.
Idiot, this is authentic Serrano ham, is the Spanish brand Noel, certificad.