This is the cheapest that I've seen this offered in Lidl (usually £29.99) - and now also includes a stand and knife for carving
38.4p - 33.3p/100g
Exclusive Spanish Serrano Ham, cured on the bone for 1 Year
A whole leg of delicious, flavourful dry-cured ham
Best kept at room temperature (will keep for months) and served in wafer-thin slices
Part of the Lidl "Taste of Iberia" promotion available from Thursday 11th August
Top comments
wdh
5 Aug 163#19
Good price with stand (same as Asda last Christmas) and this adds a knife (though its adequacy remains to be seen).
IF you don't know what this thing is but are tempted - then buy a pre-pack of pre-sliced ham NOW (before the promo) so that
1/ you can see whether its something you like
AND
2/ you can see just how thin (near transparent) it needs to be sliced - otherwise you will be complaining it is like "old work boots". You need a really really sharp knife, and to use it the right way! There are plenty of videos on YouTube to demonstrate how to carve the thing properly. Watch a few different ones (even with Spanish commentary) and you'll get the idea.
All comments (23)
format
4 Aug 16#1
always been tempted to pick one of these up, anyone know how long it keeps (another thread mentions wrapping it in clingfilm) and if you can shave off slices to freeze ?
jimmybo to format
4 Aug 162#4
I purchased one of these from Lidl 5 months ago and finished the last "Thin" slice in June
Just keep it at "room" temperature and carve thinly as required, only covering the recently cut exposed part of the joint with clingfilm - otherwise the next slice will be tough
This is the first offer from Lidl that includes the ESSENTIAL stand and knife and is £5 cheaper than any previous offers so if you want to try it out, now's a good time
The pre-packed/sliced Serrano ham is £1.86/100g in the "Taste of Iberia" Lidl promotion!
dannyblackbeard
4 Aug 16#2
What on earth do you do with all that meat? :confused:
I have had one in the past but It was dry and I will not be getting any more !
sradmad
4 Aug 162#5
good find op, heat added :smiley:
Jimjam1976
4 Aug 16#6
I know it is how it is supposed to be kept but the idea of eating meat that is stored at room temperature always freaks me out about. I don't understand how it doesn't make you ill?
Jimjam1976
4 Aug 161#7
freaks me out a bit, not about. I'm blaming my phone for that.
neoboy
4 Aug 16#8
Well because it's cured, technique that's been used for thousands of years at this point to preserve meat for longer.
ryanb93
4 Aug 162#9
I had one of these and you can *not* store it at a normal 'room' temperature. Especially with the summer heat. It needs to be in a cool, ventilated room like a larder. On the side in your kitchen, or in the dining room is too hot. They start to sweat and then eventually grow mould on them. Normally you will get a small layer of white mould appearing, you can just cut this off the fresh meat and wipe it off any that grows on the fat. The best way I've found to store the meat is to take your first big cut of fat as sort of a lid that you can put back on the exposed meat after you've finished cutting. The fat touching the meat keeps it moist, you can then cover this with cingfilm.
wendyak
4 Aug 161#10
in Spain theycover them with a damp tea towel
634miyamoto
4 Aug 16#11
I'd buy one to hang on my door....
OB1
4 Aug 16#12
I'd love to know how the pigs are farmed. Intensive in stalls fed only on grain? Free range under oak trees? Somewhere in the middle?
Makes such a difference to the nutritional quality of the meat.
VDisillusioned to OB1
4 Aug 162#14
They will be intensively reared indoors at this price, though they might be born and raised for the first weeks outside - slightly lower piglet mortality and so lower cost that way apparently.
As to taste and longevity. At Christmas we bought one after years of seeing them and wondering what they were like. Well taste was Ok but not brilliant. It seemed like almost the flavour was deliberately not that good, sort of toned down to match the price point rather than made as good as it could be for the price - if that makes any sense. We ate about 2/3rds of it over about 3 or 4 months, but to be honest it was a bit too much for our family and I ended up getting a bit fed up with the flavour - though I did use a fair amount in cooking which worked well. It did get mouldy at times but that's not a huge issue, you just cut the mouldy bits off. In the end it got too dry to slice and even though I had plans to saw the last bits off and grind them up for cooking I eventually just binned it because it was taking to much space. All in all I'm glad we tried it but unless we suddenly become flush and can afford a really good expensive one I won't buy another. Though if you like Spanish ham and have a fairly big family, at £25, with a stand thrown in, I would say go for it.
whands64
4 Aug 16#13
Voted hot because of the price, however , I do consider myself self a bit of a foodie and always find myself wondering what people find so appealing about this stringy meat. Deli ham is soooo much nicer :wink:
nishikoi
4 Aug 161#15
Found it to be really salty. Wasn't easy to carve either. And not recommended to keep at room temperature.Mine went off pretty quick.I was glad,as I was sick of the sight of it. No matter how thinly I sliced it,it was like chewing on tough old boots (as they say).Won't be buying one again.
iceni
5 Aug 16#16
Heat for the price. Sorry to mention this but I bought this at Christmas and what a waste of £29.99 it was.
The ham is coted with a preservative. This covers thick layers of fat that have to be removed before getting to the meat. Once the meat was reached it was as tough as leather, non of my very sharp knives would cut it and ended up using a bread knife to saw into it. I got cramp doing it as the effort involved is enormous.
It was left for a week and when we returned to it it was covered in mould and really STANK, despite being covered.
I cannot recommend it.
B1gFatCat
5 Aug 16#17
I was given one of these as a birthday present once. Thin slivers of ham with on in everything got a little tiresome after a month or so!
Pretty easy to slice with a thin, sharp knife and having the ham lathe stand included is a bonus.
snoopy88
5 Aug 16#18
great price but I didn't like this myself self. Seemed to leave a bitter after taste In my mouth and like chewing old work boots
wdh
5 Aug 163#19
Good price with stand (same as Asda last Christmas) and this adds a knife (though its adequacy remains to be seen).
IF you don't know what this thing is but are tempted - then buy a pre-pack of pre-sliced ham NOW (before the promo) so that
1/ you can see whether its something you like
AND
2/ you can see just how thin (near transparent) it needs to be sliced - otherwise you will be complaining it is like "old work boots". You need a really really sharp knife, and to use it the right way! There are plenty of videos on YouTube to demonstrate how to carve the thing properly. Watch a few different ones (even with Spanish commentary) and you'll get the idea.
VDisillusioned
5 Aug 16#20
Yes, a proper ham knife is required. And a steel as well because you want the blade to be razor sharp every time you slice. The technique required can be seen on some Youtube videos.
bloc
5 Aug 16#22
why would you pay to eat rotten meat?
chipiejohn to bloc
7 Aug 16#23
It's not rotten meat. It's cured. Salted and air dried the same as Parma ham.
People have been preserving food in this way for centuries.
These cheaper ones aren't as nice tasting as something like Pata Negra, but then that should be obvious when it's under £30 and the best stuff costs hundreds, if not thousands, of pounds (mental!)
As others have said, you need to slice this wafer thin with a razor sharp, flexible knife. Failing that you can cut it up and use in cooking,in things like a carbonara, or the fattier bits as a replacement for pancetta/lardons of bacon.
Definitely watch a YouTube vid or two if you're thinking of buying one as you need to know how to prepare, carve and care for these in order to get the best from them
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Opening post
38.4p - 33.3p/100g
Exclusive Spanish Serrano Ham, cured on the bone for 1 Year
A whole leg of delicious, flavourful dry-cured ham
Best kept at room temperature (will keep for months) and served in wafer-thin slices
Part of the Lidl "Taste of Iberia" promotion available from Thursday 11th August
Top comments
IF you don't know what this thing is but are tempted - then buy a pre-pack of pre-sliced ham NOW (before the promo) so that
1/ you can see whether its something you like
AND
2/ you can see just how thin (near transparent) it needs to be sliced - otherwise you will be complaining it is like "old work boots". You need a really really sharp knife, and to use it the right way! There are plenty of videos on YouTube to demonstrate how to carve the thing properly. Watch a few different ones (even with Spanish commentary) and you'll get the idea.
All comments (23)
Just keep it at "room" temperature and carve thinly as required, only covering the recently cut exposed part of the joint with clingfilm - otherwise the next slice will be tough
http://www.jamon.com/sliceandstore.html
This is the first offer from Lidl that includes the ESSENTIAL stand and knife and is £5 cheaper than any previous offers so if you want to try it out, now's a good time
The pre-packed/sliced Serrano ham is £1.86/100g in the "Taste of Iberia" Lidl promotion!
Makes such a difference to the nutritional quality of the meat.
As to taste and longevity. At Christmas we bought one after years of seeing them and wondering what they were like. Well taste was Ok but not brilliant. It seemed like almost the flavour was deliberately not that good, sort of toned down to match the price point rather than made as good as it could be for the price - if that makes any sense. We ate about 2/3rds of it over about 3 or 4 months, but to be honest it was a bit too much for our family and I ended up getting a bit fed up with the flavour - though I did use a fair amount in cooking which worked well. It did get mouldy at times but that's not a huge issue, you just cut the mouldy bits off. In the end it got too dry to slice and even though I had plans to saw the last bits off and grind them up for cooking I eventually just binned it because it was taking to much space. All in all I'm glad we tried it but unless we suddenly become flush and can afford a really good expensive one I won't buy another. Though if you like Spanish ham and have a fairly big family, at £25, with a stand thrown in, I would say go for it.
The ham is coted with a preservative. This covers thick layers of fat that have to be removed before getting to the meat. Once the meat was reached it was as tough as leather, non of my very sharp knives would cut it and ended up using a bread knife to saw into it. I got cramp doing it as the effort involved is enormous.
It was left for a week and when we returned to it it was covered in mould and really STANK, despite being covered.
I cannot recommend it.
Pretty easy to slice with a thin, sharp knife and having the ham lathe stand included is a bonus.
IF you don't know what this thing is but are tempted - then buy a pre-pack of pre-sliced ham NOW (before the promo) so that
1/ you can see whether its something you like
AND
2/ you can see just how thin (near transparent) it needs to be sliced - otherwise you will be complaining it is like "old work boots". You need a really really sharp knife, and to use it the right way! There are plenty of videos on YouTube to demonstrate how to carve the thing properly. Watch a few different ones (even with Spanish commentary) and you'll get the idea.
People have been preserving food in this way for centuries.
These cheaper ones aren't as nice tasting as something like Pata Negra, but then that should be obvious when it's under £30 and the best stuff costs hundreds, if not thousands, of pounds (mental!)
As others have said, you need to slice this wafer thin with a razor sharp, flexible knife. Failing that you can cut it up and use in cooking,in things like a carbonara, or the fattier bits as a replacement for pancetta/lardons of bacon.
Definitely watch a YouTube vid or two if you're thinking of buying one as you need to know how to prepare, carve and care for these in order to get the best from them