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restaurant reports

« Morimoto NYC: Omakase bar night 10, the porn | Main | Little Owl, 871 spritezillian stars »

June 13, 2006



i have been to this place. worth the trip by far. never seen anything like it since. the sight of all those hams with theire little drip cups at the bottom is amazing.


One visit to Museo Jamon and you'l think it gives the Prado a run for its money! If you want a real treat, the top ham maker in Spain is Joselito and their best is the Jamon Iberico de bellota Joselito Gran Reserva. It can be hard to find, but worth the search. They don't serve it at the bar in the Museo Jamon, but I bet the market part of the "museum" would carry it.

Marco Romano

I would be in ham heaven. Serrano Ham isn't imported yet? So what I bought in Great Barrington MA last year was not the real deal? It was good nevertheless. I prefer a med-body red from Jumilla or Ribera del Duero with some age and wood. Of course, if I was in Madrid today, I'd probably opt for beer. Enjoy the blog. Your father taught you well.

Jose Sánchez

Just to clarify a few concepts about spanish ham... Top quality spanish ham is known as "jamón ibérico de bellota", which would literally translate as "iberian acorn ham". This actually means that it is ham coming from Iberian race pigs, which are fed with acorns and grasses while they are raised in the wild, in south-western Spain pasturelands known as "dehesas". These hams undergo a salting and dry curing process of at least 24 months. They are VERY expensive, a single 7kg ham often priced at 400 euros or above. Due to these semi-artisanal production methods, production of this kind of ham is very limited, and it is mostly consumed inside Spain.
"Serrano" ham is the name by which most people know "ham coming from Spain"; it actually englobes a pretty wide range of ham qualities, all of which are far, far away from the "jamon iberico de bellota". Spaniards use this name to refer to the dry-cured ham of standard quality that one can easily find in supermarkets and regular stores.
"Jamon iberico de bellota" is also sometimes referred to as "jamón pata negra" ("black hoof ham"), because iberian race pigs have a dark skin and a black hoof. This term, although widely used, is not as reliable, because it is the mixture of 3 factors (race + feeding & raising + curing process) that determines the quality of the final product, not just race.

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