I took the plunge on a couple packages of Secretos Iberico de Bellota and a boneless Cinco Jotas Jamon Iberico de Bellota this year when La Tienda put them on sale and I had a coupon. The jamon is a paleta (front shoulder) which is smaller, supposedly cures faster and is cheaper as a result. Still expensive in absolute terms but quite a bit cheaper than the regular jamon cut.
I did one pair of the secretos with just olive oil, salt and pepper grilled over charcoal with some grilled veggies and a LdH 91 Tondonia Gran Reserva. Amazing flavor. I’ll have try Martin’s recipe with the second pair.
As others have pointed out, the jamon is delicious but very rich. We can’t eat much of it at a time. I cut it half, vacuum sealed the pieces and put them in the fridge. A little bit goes a long way so one ham will last a long time with us.
The meat and fat from these pigs are magic. The fat seems to melt at room temperature.
+1
When are we getting the first offer for Familia Palomar Jamon Daytona, Nola?? Some of us are waiting. (this pig eats acorns)
Sorry, but it was quite delicious. I had fired up the wood oven last night for pizza and it was still pretty warm this afternoon so I fired it up again and grilled them on an enamel grilling pan with a touch of salt and a few drops of my EVOO. Melt in your mouth good!
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(this pig eats acorns)