Boneless Surryano Ham

**Team Sergeant** · 10-20-2014, 09:40

Yeah sometimes I can be a food snob........ I'm about to pull the trigger on one of these: Boneless Surryano Ham.......

I should not be posting this as he might run out......

I figure I'll go half with a friend and serve it for Thanksgiving, XMAS and New Year. For all you "preppers" it has a two year shelf life unopened. And months after opening......

mark46th · 10-20-2014, 12:00

Looks like something from El Museo del Jamon in Spain. I haven't ever been there but a friend gave me some. I am still drooling....

**Pete** · 10-20-2014, 14:07

"...I should not be posting this as he might run out......"

Isn't it a bit hard for a boneless pig to run out on you? Should be pretty easy to keep him in the kitchen.

JJ_BPK · 10-20-2014, 16:20

That looks similar to the air dried leg of lamb my kids had for the holidays in London last year.

The lamb would melt in your mouth..
It did not last very long..

Hoping for a repeat this year.

Guymullins · 10-20-2014, 22:28

Quote:

Originally Posted by JJ_BPK

That looks similar to the air dried leg of lamb my kids had for the holidays in London last year.

The lamb would melt in your mouth..
It did not last very long..

Hoping for a repeat this year.

That looks like Pata Negra Iberico ham. It does actually melt on the plate and is served on hot plates at the melting point of the fat in the meat.It is a bit pricey though.

Penn · 10-21-2014, 05:20

Must have hit the lottery.

JJ_BPK · 10-21-2014, 05:39

Quote:

Originally Posted by Guymullins

That looks like Pata Negra Iberico ham. It does actually melt on the plate and is served on hot plates at the melting point of the fat in the meat.It is a bit pricey though.

I stand corrected,, It was Iberian ham..

Penn, I didn't know it was that pricey..

**Team Sergeant** · 10-21-2014, 09:25

Quote:

Originally Posted by JJ_BPK

I stand corrected,, It was Iberian ham..

Penn, I didn't know it was that pricey..

Now you know why I went with a Surryano Ham ........

Penn · 10-22-2014, 13:38

Arguably, the best hams in America.

Quote:

Surryano ham will try to fool you. It sounds like serrano ham, looks like prosciutto and its cousins from other countries, but has a taste that is distinctly American. This Virgina-made, dry-cured and hickory-smoked ham has become one of our favorite things on earth, and is produced by the Edwards family (also responsible for excellent sausages and more) in Surrey, Virginia. They, of course, describe their hams particularly handily:

Surryanos are produced only from rare Six-Spotted Berkshire hogs... 100% pasture-raised under Certified Humane conditions and absolutely free of antibiotics and added hormones.

Each perfectly marbled Surryano is dry-cured by hand with natural ingredients... and smoked in Edwards family smokehouses over smoldering hickory wood for 7 full days. Then, it's aged for more than 400 days to put the finishing touch on its unique mahogany color and rich, savory flavor.
We can't think of a bad way to eat this, but we've thought of a few of our favorites: straight out of the package with your hands, wrapped around a wedge of ripe peach, coiled atop a deviled egg, swirled into sauce for shrimp and grits, on a pimento cheese sandwich. We had to stop there, because if we didn't, we'd go on forever.

These incredible hams have American chefs and food-nerds alike falling all over themselves to get some. We think the flavor is totally worth it -- from the buttery layer of fat to the rich, smoky meat within. At $35 for 3/4 pound, the ham is absolutely not cheap, but when you think about it, neither are the best Spanish and Italian hams, and Surryano is definitely the best American ham. There, we said it.

Gypsy · 10-26-2014, 17:54

Very nice...you'll have to share the ways you choose to serve it up!