its already there in my local in the easter section

Heat added. I don't buy this, but know it's a popular deal. There's another one I saw, £99.99 with a £30 off coupon on the Lidl mag. Don't know the difference, perhaps op and others more clued up on these

cheaper than last year !!

it always stays there for weeks, because nobody buys them

Does the wooden holder thingumajig come with it?

good find op, heat added :smiley:

like eating a mummy

Anyone hold it with one hand and eat it caveman style? :smile:

I had the real stuff in Spain..taste like heaven.
butchers in market serve them as snack in a piece on paper.
lovely.but some variant were quite expensive.not sure how the Lidle one tastes.

Seems very cheap, wonder what the quality is really like.

I have purchased one of these before in france. I do confess to picking it up and eating some caveman style. What I didn't expect is no matter how much of it I ate it lasted about a month lol.

I bought one at Christmas from Lidl for £29.99 it was excellent. Loads of ham and quality is excellent. Needs to be very thinly carved.

Great deal but you MUST slice it thinly to eat, this is cured raw ham and any attempt to eat a thick slice will result in lost teeth or at least very tired jaws. Carving it is almost an art form in Spain and you need a thin, long and SHARP kife.
The £99 ham above is a superior IBERICO pig and like most things in life better = more expensive .
Waitrose do a very nice Iberico de Bellota for £500 and I've seen them go for over £1000, but HEAVEN!
See http://www.theguardian.com/lifeandstyle/2010/jan/18/guide-jamon-iberico-spanish-ham

If you have ever tried Spanish ham, then I don't have to tell you - IT WILL NOT GET A CHANCE TO GO OFF.
You can buy this thinly sliced in most supermarkets (try it!) for about £2 / 100g so this is an excellent deal - if you have enough people to actually eat it all.

My father in law got one last year. It was delicious. he hung it in his garage where is stayed for a few months. it drove the dog nuts.

What's it matter how you eat it as long as you enjoy it. I may try one of these as I do love cured hams.

WCS tony is correct.

Obviously dfferently raised pork has different qualities in terms of taste & texture, thus the model of "produced to a price" as we see in many different products of the same ilk.

It's less salty than uk sliced, ..please remember to replace the "fat cap" over the cut area, read & learn how it can be simply done / properly wrapped after use!

One of the joys of ham is not thick cut but micro slivers (which all takes practise, & practise with something like this will serve to hone those skills, whilst I have a few knives at hand I'd be using my Berkel meat slicer which can go from a gnats whisler to 15mm (3mm being a typical & generally favoured good slice of bacon) ..but if I want I can thrash out anything from .1 of a mm upward, & therein lies the difference, thin meat, almost melt point, minimal chew max flavour so plan to buy one & sharpen a variety of knives to seewhat works for you.

Now, what I have repeated here before, ..but for the purpose of this thread...
Not referring to this piece of Jambon, but maybe relevant, when I'm processing Liver & heart 10kg at a time into slivers my preferred blade of choice is an "open" cheese knife with a slight serration, it really allows for curve upon meat & offal (I consider heart decent steak) & thin cutting for inexperienced hands on a decent chopping board, so might be worth a go.

For anyone not sure ..an in bone ham is quite a labour intensive process to do safely, (despite the appearance of it sitting on a rack for months, ..it's all in the prep). ...go check it out on you-tube.

Think where you can hang it (really cool place) safely, cut a lot & wrap it well imho, buy one with a mind to expanding your palate & recipes, ham wrapped asparagus in season for instance... mmm
thin slices on a plain old roast chicken in the oven towards the end of the oven cycle..

Forget any "poncey" cooking connotations this is to bring flavour to other dishes, part of traditional winter food storage & processing, "wind dried" ..etc.

BBC recipes

(on the right hand side of that first link is other variants of this ilk, some of which you might want to swap around as mix & match due to having this amount of meat to use or share).

jamon recipes here

Your text here

Whilst this isn't a crazy expensive one.. read & get an idea of the "iberico" ham Your text here

..A good way to up your childs palate too!

MR GUS, you have too much time on your hands. Plus, this is not jamón ibérico, it's serrano ham. Completely different hams.

Do you have a high res version of that voucher so I can print/scan on phone at the til?

Thanks!

Tried the aldi one, it was vile and tasted like chemicals somehow. Hope this one is better.

wouldn't touch the cheap one tbh. more fat than meat

I bought the Lidl one last year and was not impressed. Aldi ones are far superior.

I'm Spanish, PLEASE DON'T BUY THAT... the quality is ****.

[quote=lenny66]MR GUS, you have too much time on your hands. Plus, this is not jamón ibérico, it's serrano ham. Completely different hams.[quote=lenny66]

..it was actually more to show folk the industrial process, size & scale of an air dry ham, rather than pig types, pig fodder, region etc. ...Serious eats has a lot of detail & pics on the "general subject"

& if I have a surplus of one type of meat / ham etc then I'm going to play around with it to fit my families lifestyle & day to day tastes rather than follow a book to the letter, ...& if it turns out bad the dogs can have it as a treat.

Too much time on my hands? ..no, i'm slowly learning to produce a few cuts when deals & ingredients arise, & a few kg of bacon for instance is only a few minutes working out cure ratios, turning, aging, cutting ...cleanliness of the prep area bleaching, scrubbing & scrupulous cleaning of my slicer more time if I get analytical.

It starts with a cold smoker for a few cheeses then gets a bit strange from thereon.

The link to serious eats also touched on serrano, plus provides a link to carving "generally" which if missed I will place here ..again a guide in relation to another ham, but good if you've only ever taken plastic wrapped packs before..

Also, as initially stated, different product to different market, if folk look at the "premium" iberico & see how it is raised folk begin to understand the cost that demands the super high prices as in the post about a waitrose item at £500 (for example) ..this is at the opposite end of the scale (obviously)

Bought 1 at my local lidle. Knife missing, and half the hardware. Tried it but very tough and strange taste. Been to spain where they have delicious ham but this is not one of them