Jamon Serrano Reserva Ham Leg - 6.5kg /7.5kg - £29.99 - LIDL
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Jamon Serrano Reserva Ham Leg - 6.5kg /7.5kg - £29.99 - LIDL

£29.99LIDL Deals
29
Found 25th Feb 2016
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

From Lidl's Easter Deluxe range of Gourmet treats

This is always a popular Lidl Festive offer and often sells out
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29 Comments
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
Original Poster
juggler1

Heat added. I don't buy this, but know it's a popular deal. There's … 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



Lidl £99.99 24 month cured ham offer 7kg/8kg (£69.99 with last week's Lidl Surprises Mag coupon)
http://i65.tinypic.com/20udgu9.jpg

This Lidl £29.99 offer:
http://i64.tinypic.com/zyj920.jpg

They're both about the same size so I would assume that the longer the curing process - the more expensive the ham


Edited by: "jimmybo" 25th Feb 2016
Does the wooden holder thingumajig come with it?
juggler1

Heat added. I don't buy this, but know it's a popular deal. There's … 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


iberico ham must come from a certain breed of pig
no idea if tastes better or not the idea of these things is a bit odd to me X)

chrsinne

Does the wooden holder thingumajig come with it?


doesn't usually unless they state it
Edited by: "brilly" 25th Feb 2016
good find op, heat added
Original Poster
chrsinne

Does the wooden holder thingumajig come with it?


You can purchase the jamonero (stand) off eBay if you don't have one already.

A sharp, flexible, knife is also a must.
like eating a mummy
Anyone hold it with one hand and eat it caveman style?
David23

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


Only if you are the Hulk - these are heavy and are meant to be eaten in thin slices.
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.
papaguy

it always stays there for weeks, because nobody buys them


Most likely because people fear it will go off before they've finished it. Plus, where to store it!
Edited by: "kalico" 7th Mar 2016
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 theguardian.com/lif…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.

MR GUS

WCS tony is correct.Obviously dfferently raised pork has different … 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... mmmthin 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 hereYour text hereWhilst 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!


jimmybo

Lidl £99.99 24 month cured ham offer 7kg/8kg (£69.99 with last week's L … Lidl £99.99 24 month cured ham offer 7kg/8kg (£69.99 with last week's Lidl Surprises Mag coupon)This Lidl £29.99 offer:They're both about the same size so I would assume that the longer the curing process - the more expensive the ham



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)




jimmybo25th Feb 2016

Lidl £99.99 24 month cured ham offer 7kg/8kg (£69.99 with last week's Lidl …Lidl £99.99 24 month cured ham offer 7kg/8kg (£69.99 with last week's Lidl Surprises Mag coupon)[Image] This Lidl £29.99 offer:[Image] They're both about the same size so I would assume that the longer the curing process - the more expensive the ham


There are a large range in Spain of serranos.. from £30.00 to more that £250.00 that depends on the race of tje pig, the quality of the food the pigs are fed with, and the cured time, usually all those things are linked. So the best race use to be fed with the best food and cured for longer.
For instance:
Race: Iberico pata negra
Fed: acorn
Cured: 2 years
Free range
Price: in the region of £200.00
The cheapest ones are like:
Race: blanco domestico
Fed: mixture
Cured: one year
Caged.
All of them pass through so strict vet and food controls. Fully guaranteed.
In the uk weather can be kept in the kitchen just covered by a table cloth, is recommendable keeping a large piece of fat cut when you start the serrano ham and use it aa a lid to cover just the exposed part, doing so always the first slice should be kept fresh and taste.
The cutting technique is very important. Just a few recommendations:
. Use only a serrano knife tu cut the slices
(A bonning knife should acceptable).
. Use a sharper before and after cutting everytime.
. Use the serrano ham knife exclusively for that.
. Cut the thinner slices you were able.
. Cut always always leaving a flat and smooth surface for the next.
. When reaching the central bone all along, change the position of the leg (the up down).

Hope it helps.
Joserra a spanish serrano ham lover from London.
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