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OffTopic PSA: Full Jamon Iberico with stand at Costco in SouthTexas
![](https://us.v-cdn.net/5017260/uploads/editor/mv/epg8g9yqj6yr.jpeg)
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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That looks fantastic. And cheap (based on my experience anyway)!but...what is that other box to the left?Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:That looks fantastic. And cheap (based on my experience anyway)!but...what is that other box to the left?Love you bro!
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$549 for a half roasted Duck?South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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That is a fantastic price on probably the best meat on the planet.
LBGE
Pikesville, MD
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If $549 is a fantastic price I'm scared to ask what they normally run....South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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At a ham bar in Barcelona, there was stuff for 249 euros for a 100g."Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
rcone said:At a ham bar in Barcelona, there was stuff for 249 euros for a 100g.
Two words that I’ve never heard together. Thank you for fixing that. Now I just need to find one.Love you bro! -
rcone said:At a ham bar in Barcelona, there was stuff for 249 euros for a 100g.
When I was in Spain in 2016 I seem to remember that the 2 year aged (minimum standard) Jamon Iberico was going for 30+ Euros per pound (they priced it per kilo but I had to translate it to pounds for my brain to put it in context) if you bought a whole leg. But that was near the source and didn't include the stand. Based on that, the Costco price seems pretty appropriate to me. But the longer it is aged the more it costs. The 30 year stuff was obscenely expensive. And in a restaurant it is all expensive.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Legume said:Ham. Bar.
Two words that I’ve never heard together. Thank you for fixing that. Now I just need to find one.
After the ham bar, stop by the ham museum. Museo de Jamon.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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ive seen the maple leaf farms duck at aldis before, maybe they start carrying the that ham next to the speck. at that price they should slice it up for youfukahwee maineyou can lead a fish to water but you can not make him drink it
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I saw whole Iberico legs in Madrid that struck me as reasonable/affordable, you just can’t bring one home.Love you bro!
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Foghorn said:That was probably aged 30 years or so.
When I was in Spain in 2016 I seem to remember that the 2 year aged (minimum standard) Jamon Iberico was going for 30+ Euros per pound (they priced it per kilo but I had to translate it to pounds for my brain to put it in context) if you bought a whole leg. But that was near the source and didn't include the stand. Based on that, the Costco price seems pretty appropriate to me. But the longer it is aged the more it costs. The 30 year stuff was obscenely expensive. And in a restaurant it is all expensive.
Since so much of their weight is added by eating acorns, their fat is closer to the chemical composition of olive oil than to the fat on our commodity pigs here. It tends to liquify at room temperature, which is why when the hams are hanging in store or bars, they will have cups hanging from the bottom, so ham fat doesn't drip onto customers.LBGE
Pikesville, MD
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I'd put it on a biscuitI used to be able to name every nut that there was.
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Acn said:The ham in the photo isn't straight jamon iberico either, it is jamon iberico de bellota - which adds the additional requirements of the pig's diet, required weight, and the number of pigs that can be raised. For iberico de bellota - they have to spend the final 3 months of their lives grazing on acorns to get them to a required weight (160 kg, around 350 lbs). During that final grazing period, there can be only 2 pigs per hectare (so only 2 pigs for nearly 2.5 acres) to allow them to eat enough acorns.
Since so much of their weight is added by eating acorns, their fat is closer to the chemical composition of olive oil than to the fat on our commodity pigs here. It tends to liquify at room temperature, which is why when the hams are hanging in store or bars, they will have cups hanging from the bottom, so ham fat doesn't drip onto customers.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
rcone said:At a ham bar in Barcelona, there was stuff for 249 euros for a 100g.
Keepin' It Weird in The ATX FBTX -
I saw some insanely expensive ham in Barcelona this year. I’d probably snatch that thing up.Bought some to bring home before I realized you weren’t supposed to bring it home. Made a hell of a breakfast before the flight.The other couple we were with did the same, but took the chance to bring home…successfully. 😡
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theyolksonyou said:I saw some insanely expensive ham in Barcelona this year. I’d probably snatch that thing up.Bought some to bring home before I realized you weren’t supposed to bring it home. Made a hell of a breakfast before the flight.The other couple we were with did the same, but took the chance to bring home…successfully. 😡You can order one.
NOLA -
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Jamon serano that is not. It is Iberico. Different animal for one thing.
Prices vary in Spain from thousands to hundreds.XL BGE and Kamado Joe Jr. -
There’s all kinds of cool stuff in the related products part of that link.
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Take that thing out of the stand and eat it like a king in the middle ages!!!!
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Foghorn said:That was probably aged 30 years or so.
When I was in Spain in 2016 I seem to remember that the 2 year aged (minimum standard) Jamon Iberico was going for 30+ Euros per pound (they priced it per kilo but I had to translate it to pounds for my brain to put it in context) if you bought a whole leg. But that was near the source and didn't include the stand. Based on that, the Costco price seems pretty appropriate to me. But the longer it is aged the more it costs. The 30 year stuff was obscenely expensive. And in a restaurant it is all expensive.Jacksonville FL -
buzd504 said:"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I approached SWMBO and didn't even get to finish my argument.
~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:I approached SWMBO and didn't even get to finish my argument.
I'm only asking so as to avoid the eff-up myself and try a different tack."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Those are available here in SoCal also but with both of my daughters away at school what would the wife and I do with it? It would be a sin to freeze it.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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td66snrf said:Those are available here in SoCal also but with both of my daughters away at school what would the wife and I do with it? It would be a sin to freeze it.
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