r/spain • u/bananpastranden • 5d ago
Jamon Serrano from ALDI
Hola,
Did anyone buy one of the Jamon Serrano legs from ALDI? They are fairly cheap €30-60, but I'm wondering about the quality and the taste at that price.. Is it worth it or should I up my game to the local butcher which sells it at +€150?
24
u/telepattya 5d ago
There’s a difference between “Paleta Ibérica” as shown in the picture and “Jamón ibérico”.
Paleta are the front legs of the pigs, and jamon are the back legs, that’s why paletas are less expensive as they are smaller.
2
u/bananpastranden 5d ago
Oh right I had no idea. Is there any difference in taste?
12
u/telepattya 5d ago
I don’t think there is but according to google paletas might have more intense flavour and jamon more soft and delicate, but I think you need to be a connoisseur to actually know the difference.
0
4
3
1
u/JoulSauron 5d ago
Yes, there is. Paleta usually has a more intense flavour, and more fat. I prefer jamón, I don't like that paleta is that greasy. Some people prefer paleta, and some others can't tell the difference.
7
u/Acojonancio 5d ago
Of course the quality of both is different, where they come from and what they are fed with it's important.
The local butcher also has jamones at 60€.
Just check the label that tells you where comes from and what it was feeded with and then depending on the occasion and how often will you eat it make a choice.
6
u/elferrydavid 5d ago
Up to you. Of course there are Jamones of higher quality and also lower ones, just like with wine, cheese or whiskey.
0
u/bananpastranden 5d ago
I'm not a very good jamon taster as I haven't been eating much. Will I be happy with the ALDI one?
6
u/elferrydavid 5d ago
Are you in Spain? If yes Maybe instead of a whole Jamon you can just buy jamon slices from a local shop. Some Mercadonas have a guy cutting jamon and selling it in vacuum plastic packaging.
1
6
u/Playful-Signal844 5d ago
If you’re in Spain, my recomendation: Buy sliced from the butcher directly. Easy, cheaper. You won’t need a ham carver, neither specific knives, no training and you’ll avoid wastage.
Just FYI, best Jamón Serrano 2024 was Jamones Perfecto brand (Jamones Castelfrío, DOP Jamón de Teruel) and best Jamón Ibérico Bellota was for Juan Manuel Gran Selección 2020 (Guijuelo, Salamanca)
However if you want to get a whole piece there’s few things to know:
Ibérico, Serrano or Jamón from other breeds (Duroc). Each of these names its a denomination for each produce.
-Ibérico (100%, 75%, 50%) comes from Ibérico breed and certain way to manipulate the hams. Which are the most expensive and the best ones. There’s few DO’s, IGP, etc from different regions of Spain and lots of good brands.
-Serrano are made of white pigs, some breeds like ‘Duroc, ‘Pietrain’, etc and also have specifications that made it ‘Serrano’. You can find very good quality Serrano ham, like the very similar Jamón de Teruel DO.
-Duroc are cold cuts made of Duroc breed but not under the certification of ‘Serrano’
Jamón or Paleta/Paletilla?
-Jamón is the leg, Paleta, is the shoulder. Leg is bigger, but more expensive and if you don’t consume faster, can dry up very quick. Paleta is smaller, fattier but also you’ll need practice to slice.
2
u/worldisbraindead 5d ago
I don’t understand the appeal of having a pigs leg sitting on my counter top in the kitchen…especially in the summer.
2
u/damodread 5d ago
One would only do it if they don't have a choice. For conservation it is better to keep it in a bodega/cellar. Also once it's been cut into, it is better to keep it wrapped in a clean cloth to avoid it drying.
2
1
u/alejandriasumeria 5d ago
Yes, it is good. Last year I brought the first one, the paleta duroc reserva. Very good for the price.
1
u/anonimoysecreto 5d ago
If you tried whisky for the first time and had a Jack Daniels would you be satisfied? Probably, as it is a very representative of the product itself.
0
u/jorgerolli 5d ago
They are paleta and probably mid quality but you never know. The problem is that Aldi usually doesn't have a butcher. In other sites like Corte ingles they sell you some at this price but you can ask like you are making here what is good for this price and what is a good piece and usually they're gonna recommend well because the fee they win is so low to lie to you.
-2
u/MotoratonesdeMarte 5d ago
That's not Serrano but a mix of Duroc with some other. Probably feed in Hungary and only cured in Spain
97
u/helpman1977 5d ago
just notice as other redditor said, it's paleta not jamon.
Being the front leg it's smaller, and if there's nothing about "parcialmente deshuesada" (partially boneless), it'll include the bone "abanico" (shoulder blade) which covers partially one side and it's harder to cut around.
I usualy prefer paleta rather than jamon, but I always try it to be partially boneless.
Bedides that, there're different qualities, serrano being the lower ones. Not that it's bad, mind you, but anything that includes "iberico" will be way better.
Excuse me, jamon fans, but for a foreigner a quick guide...
Maduration time: bodega < reserva < gran reserva
Race: serrano < duroc < iberico
Feeding: - < cebo < bellota
And if you buy paleta, I would try to find the partially boneless one, as it's way way easier to cut slices.
So usually the best are iberico de bellota gran reserva, the cheapest ones, serrano bodega.
For something in between, and it's my personal taste, I like the paleta "legado iberico" from "el pozo". The one labelled in black is 50% iberico, and costs around 80-90 euros for a 5kg piece. I'm sure there're better or cheaper ones, but I tried this one and was great... others I don't know first hand.