Costco $550 Belota Iberico

[Chuck_Miller]

The Costco in Redmond, WA is selling the Covap Bellota Iberico for $350 thru 12/31. Not sure about other locations.

[Nola_Palomar]

The Costco in Redmond, WA is selling the Covap Bellota Iberico for $350 thru 12/31. Not sure about other locations.

[Mark_Golodetz]

A friend brought round some Costco Iberico. Very little ribbon fat, decent if chewy, good flavor. Lack of fat the real problem; half the flavor and much of the texture is lost.

[ERPark]

The Costco in Redmond, WA is selling the Covap Bellota Iberico for $350 thru 12/31. Not sure about other locations.

Damn! I was just up there a couple days ago. Stopped by the Tukwila Costco to gas up the rental and do a quick run thru the alcohol section. My Alaska Airlines flight ended up being delayed for 3.5 hours…

[Ken_Strauss]

Costco has them again on the website.
Now $529.99

[JWalter]

A long time. If they get moldy, excellent!! Seriously, that’s how they’re cured. I throw mine in the sink and rinse it with cool water. Wipe off and pat dry w paper towels and lather it with a coating of lard. Dryness and not enjoying it are the worst enemy to a jamon. The holidays are coming up and this is a great tapa as well as and excellent cover dish to share!! Crazy, they must to have gotten them in before the tariff started!

Nola, do you cover your jamon while it’s out in room temp? Currently I have mine gently wrapped in clear wrap sitting on the counter. Thanks.

I do, I use the fat from the top to cover the meat, and then I put some plastic wrap over that (but that will cause it to mold). then I have the black cloth bag laid over that. Mold is a Jamon’s friend. While they age they get a nice thick layer, and then they are rinsed coated with lard and packaged. Occasionally, I have found a jamon I am ready to ship that is covered with mold. I generally hold it back and save it for myself. I am making a big deal out of the mold because it is what helps the jamon to age. I just don’t want anyone to think there is a problem with it.

I’m not scared of a little mold! Does anyone have a good recommendation for one of the iberic’s available on Amazon?

[ERPark]

I saw one on the shelf at Costco for $549.99 a couple days ago.

[Dan_Kravitz]

I’m a big fan, I assume these weigh in at ??? 15 pounds with bone?

Pork is Precious!

Dan Kravitz

[AndyK]

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs…product.100512604.html

[ERPark]

No. Jamon Iberico is what’s being referenced here. Although I did a Mangalica pork lunch a number of months ago, and it was definitely worthy of the hype.

[K_F_o_l_e_y]

Deleted.

[ERPark]

this? https://www.costco.com/d’artagnan-spanish-mangalica-dry-cured-ham-9.25-lbs…product.100512604.html

Gotta love this review:

“Putting it on the meat slicer and shaving was a great way to eat it. Each person in my home thought it tasted like rotten meat. I wasn’t pleased with it. So now I have a $400 chunk of meat we won’t eat sitting in my fridge. Not happy. Doesn’t taste like ham, or prosciutto, just foul meat.”

Reviewer rated it 2 stars. How bad does it have to be to be 1 star???

[K_F_o_l_e_y]

Deleted.

[LMD_Ermitano]

I got more of Carrasco Ibéricos’ hand-sliced jamón Ibérico. I have a new house jamón. Luscious stuff.

[CJ_Beazley]

Not sure the difference from the one above but saw this. We got one last year and it was wonderful. My brother thought it was better than Edwards Ham.

Those in the photo here are Serrano produced by Noel, a massive jamon factory with several locations around Spain, the one that makes these jamons, produces 22,000 hams/week. 1.2 million hams in stock. (from their website) www.noel.es

The bellotas in the OP are the black footed iberian hog, fed acorns (bellota) for the last couple months. The jamones have a very delicate and distinct flavor and the flesh is a deeper red color. If you enjoyed it last year grab another, especially now before they double in price.

Hey Nola, have you heard about this?

“Fury in Spain at US plans to produce ‘Iberian’ ham in Texas and Georgia”

Fury in Spain at US plans to produce ‘Iberian’ ham in Texas and Georgia

[Andrew_Kotowski]

It’s not at the same level as Bellota, by any means, but I enjoyed the hell out of an aged Benton’s ham (additional six months in my garage) over the last two months.

10-14 Month Aged Whole Hickory Smoked Country Ham

[J_a_y_H_a_c_k]

I don’t know if anyone has mentioned this yet, but someone brought one of these two Falltacular this year and I thought it was really delicious. I would buy one myself, but we do not entertain during the plague, and it would probably go to waste.

[LMD_Ermitano]

Have been enjoying Montaraz Único jamón Ibérico de bellota gran reserva at home lately for pica-pica time. Fattier than my previous house jamón de bellota (Carrasco Guijuelo - both are 100% Ibérico); but, somehow, not ponderous on the palate. Sold in Metro Manila (by Terry’s Selection) at the equivalent of around $151/pound.

[Peter_Hirsch]

I put a couple in my wine cellar. Been pulling them out and using during the Covid. They last so long, zero worries. I’ve gone through 2 of them since early March. Delicious.

[Nola_Palomar]

Not sure the difference from the one above but saw this. We got one last year and it was wonderful. My brother thought it was better than Edwards Ham.

Those in the photo here are Serrano produced by Noel, a massive jamon factory with several locations around Spain, the one that makes these jamons, produces 22,000 hams/week. 1.2 million hams in stock. (from their website) www.noel.es

The bellotas in the OP are the black footed iberian hog, fed acorns (bellota) for the last couple months. The jamones have a very delicate and distinct flavor and the flesh is a deeper red color. If you enjoyed it last year grab another, especially now before they double in price.

Hey Nola, have you heard about this?

“Fury in Spain at US plans to produce ‘Iberian’ ham in Texas and Georgia”
Fury in Spain at US plans to produce ‘Iberian’ ham in Texas and Georgia | Spain | The Guardian

Hey Craig, no I hadn’t heard about it. I have sort of a conflicted opinion on the article. The Bellota Jamones are spectacular. The one I bought a Costco is still on my counter top and we slice a bit from it every few days. I have one of the Jamon Serranos I imported along side the Bellota. It’s Gazpacho time so…

If the US farms could raise them under the same conditions as in Spain, then I think we could have Jamon here of a similar taste. The acorns are the key though. I have front yard full of acorns, but have no interest in raising Iberian Hogs (LOL). Will they follow the same standard as the Criadores de Jamón de Extremadura and other certified areas in Spain that have very strict standards they follow? My guess is probably not and as the article stated feeding the hogs Pecans or Peanuts is not the same and will not yield the same quality of Jamon. To label it as such would be a huge disservice to the real Bellota Jamon from Spain. However, if it gets Americans to seek out this type of product and they are able to taste them side by side, I think it would be beneficial for Spain.