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Australian Financial Review
August 17-19 2007
"There are at least four importers of jamons from spain. My Favourite is the Jamondul (their regular, cheaper, serrano ham is ace, too)."
Good Living - Sydney Morning Herald
December 18, 2007
"COLIN HOLT opened his high-concept butchery four months ago but he isn't a butcher. He's a chef, who's worked in Sydney's finest kitchens from Chez Oz in the '80s to Claude's and Bistro Moncur."
Sydney Morning Herald
November 6, 2007
"When Australia lifted its ban on selected imported cured meats almost 18 months ago, there was a predictable rush for the top cut - jamon from Spain."
theage.com.au
November 13, 2007
"In Spain jamon is eaten at lunch, dinner and as a midnight snack. Each Spaniard consumes more than five kilograms annually. A jamon, depending on its quality, is aged for between seven and 40 months. During that period the leg loses more than one-third of its weight and develops a coating of fungus that transforms the flavour of the flesh."
azcentral.com
July 9th, 2008
"It's the most expensive ham in the world - about $100 a pound - and also the most prized: Spain's renowned jamon iberico de bellota. Now, for the first time, it's legally available in the United States. And it looks as if we'll soon be able to get a taste without leaving the Valley."
August 21st, 2008
"Jamon Serrano are usually seen hanging from the ceiling and can also be displayed on a stand called Jamonera, in a position perfect for cutting. The cutting or slicing of Jamon Serrano in itself is considered an Art for the reason that the cutting of Jamon Serrano is done manually and not with the aid of any kinds of machine."
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