Yes they do. Lay cut off fat over newly sliced areas or rub with olive oil and cover with a teatowel. If you leave it for a while and it looks a little ropey just cut back to good meat-gently! Do not put in fridge. Bear in mind this has already been around for 2 years, a few more months won't matter. Good luck. To really get the best out of it it needs to be sliced VERY thinly.

Is this part of a £3 meal deal including Ribena and a bag of crisps?

Amazing but who actually can eat all of this

My mouth is well and truly watering

Amazing but who actually can eat all of this

SO MUCH MEAT!!

¡que aproveche!

It doesn't look particually well hung :confused:


Audi


What you'd expect aged Iberico to look like

Basically the more it looks like a prop from 'Alive' the better it is :laughing:

Not saying it's a bad deal, but I would guess the price is reflective of the process it's been through.

buen provecho

probably pick up a couple of these for a light snack.

What makes this higher quality,the price ?

I think I will be buying the mini version as the whole leg is just too much.

Really not sure the £70 version is worthwhile.
However, if you have the necessary properly super-sharp knives, and the appetite(s), then one of the sub-£30 versions (inc stand - important that you have one!) makes great sense as a long-running festive centrepiece.
Just don't buy this sort of thing unless you know what it is - it ain't 'ordinary' ham... buy a 100gram packet instead, and see just how thin it needs to be cut to be edible.

My friend spent several weeks prior to his Christmas party telling us about his 3 year hung (?) ham. It looked like a corpse, no appeal.....

Hamtastic

Do these last for a while? really want to try one but not too sure if eat it that quickly.

I think you're all hamming this deal up too much

The lower part of the bottom picture looks like a dog's head to me.

Is this part of a £3 meal deal including Ribena and a bag of crisps?

I watched Hannibal. I suspect that the price reflects the quality of the vagrant caught to make it

Think he/ she means it doesn't taste like ordinary ham.

Enjoy your meat sweats! :laughing:

They're called transgender now mate.

​Audi :laughing: , now that's some serious diversification

​probably is :neutral_face::laughing:

So aldi sells something for twice the price of supermarkets, sticks a premium label on when it's clearly not, and everyone will still rave about how awesome and cheap aldi is

its been around for 2 years omg :confused: and its 70 quid and a HOT DEAL

i must be missing something here

3 figure sum?? anyway Iberico is black meat but as much as my appetite craves this it maybe too much for the bowel according to bowel cancer research.

Cheers just got 1 each for my chiwawas for crimbo, might even get the wife one too, she's been asking for something with a 'bone in' for a while, and she don't half spend some time at the local butchers these days so I'm guessing she like the meat too.

You are!

i had a little google and i realise that. Special pigs eating acorns and then its cured for yonks. Learn something new everyday :smile:

Has this got preservatives in? Lidl and Aldi ones always seem to.

Presumably because they aren't properly hung....

This is dried - not boiled - ham.
Accordingly it is tougher than old boots unless sliced VERY VERY thin (which needs a super-sharp knife, and a stand for the ham.)
Sliced thinly, it is not just edible, but rather delicious - and quite different to the sort of ham you'd expect in a ham sandwich.

If you don't know dried ham, then my (repeated) advice is to buy a small pack of pre-sliced dried ham (Serrano, Iberico, or Italian Parma) and have a £2 taster before blowing £30, let alone £70. And you can then also see just how thin it must be cut.

Thanks for the explanation and tip.

​best kept chilled

​box says best kept chilled :neutral_face:

Noooooooo! Don't chill it!
I suspect the box says that to fall in with health and safety and food standards agency?
These hams have been made in the same way since before the days of refrigeration. Curing and then air drying was the method they used to preserve the hams and to stop them going off.
If you store it in the fridge you'll lose most of the flavour that you're paying a premium for.
I've had the £30 ones for the past few years and have always been still happily eating them well into February and beyond. (Incidentally you can cut the fattier bits of meat into little dice/sticks like pancetta and cook with them. Makes a cracking carbonara.

​Parma ham doesn't.

They both use the same preserative, which is salt. Therefore they are preserved meats. There's many preservatives, salt and sugar, nitrites etc.

£500 if you want the (essential) stand and knife, although to be fair to Waitrose there's is the second grade of Iberico ham whereas Aldi's is the fourth grade.