Jamon is spanish ichi ban food. U will find very little spanish amdk who doesnt like it. Cutting jamon is like an art. At the end is just a cured pig leg so u can´t cut it thick thick. Not naise wan.
Donch attempt to bring whole leg to sinkieland as the weather will totally ruin it unless u atas and can put it in your dry room. If u bring jamon back home is in vacuum packs only.
A sibeh simple guide to buy:
- jamon serrano..... this the cheap wan. not so great but u can find some that is actually good.
- jamon iberico.....the good wan, with iberian pigs..naaaaiseeeee. In jamon iberico we haf 3 categories: cebo, recebo, bellota
Basicaly
cebo is that they feed them with processed food,
recebo is that they feed them with accorn and later on with processed food to reach the optimal weight and then
bellota (top top wan) where the pigs only eat accorn and things from the grassland.
Sometime u will hear the spanish expression "pata negra" for good quality as the iberian pig normally have black hoof
Jamon areas are extremadura, huelva and salamanca. Famous brands are 5 jotas, joselito but sometimes i find them overpriced for what u get....
Oh! If u happen to go in singapore to a "spanish" restaurant with a displaying jamon and u see it with not a straight cut but with an "U" shape means is badly cut and u can laugh at them. Don´t worry, here oso happen