As someone that worked in a deli for nearly 7 years, the quality of the cinematography in capturing close-ups of the meat and the technique used in its preparation in this video are kind of astounding. I can practically _taste_ it with my eyes. It's smokey, salty, slightly sour, and supremely savoury. Getting a full leg like these in the store I worked at was very rare due to cost and availability; more often it was only a portion of a leg, frequently de-boned with the trotter cut off for easy cutting on a large, circular meat slicer. It was treated like it was made of solid gold. Nothing went to waste, including the rinds, which were often cut with each slice; it adds a chewy, deeply flavourful outer edge, almost like jerky. When customers wanted the meat exclusively, without the rind, I was the only one in my entire department that got to carve it. We used these enormous, forearm-length blades not too dissimilar from the black-handled one this guy was using; it was more of a sword than a knife. That and the wheel of Parmigiano Reggiano (the _real_ stuff) were easily the most expensive food items we sold. Charcuterie platters made with both of them together, depending on the size, could sometimes enter the hundreds of dollars; even amongst the other cheeses, meats, crackers/toasts and olives, they would make up the bulk of the cost and were very infrequently purchased due to it. Didn't stop people from buying them separately, though. A proper platter, depending on complexity, could take hours to arrange. I feel lucky being the guy that did it all because I'd be able to occasionally sneak a slice or two for myself; there's no pairing of flavours more intense and delectable than a slice of this wrapped around a bite-sized chunk of parm. If it's the one thing I miss about that job, it was this stuff. Watching it almost makes me feel nostalgic.
Not only is it Jamon Iberico, but one is a jamon iberico de bellota, the acorn fed, pasture pigs! That stuff is expensive and a whole ham can cost over $1000 USD!
It's meant to be cut that way, the flavor is too much if you get a big piece. With a thin slice the delicate saltines is spot on, the fat almost melt when it touches your tongue. Plus it can get a bit chewy otherwise.
Just watched a very interesting netflix doc about the making of chinese jamon ibérico ( i thought ibérico was were it was from but I guess not). Food is amazing 🥰😁
@@itakofkarstaag Flavorful Origins, I'm loving it. It focus on the origins of food and how it is preserved and transformed. Hope you like it! Every country should have one of these docs 😊
That's a 5J Ibérico, so one of the best spanish hams; salty, but delicate, the fat almost desintegrates the moment it touches your tongue, the acorn (basically these porks diet) comes through in a very nice way. It's meant to be eaten this way, very fine cuts, if not it's chewy and overwhelming.
There are from a company called Arcos in Spain, they are actually the best one in Spain, almost every family in Spain got at least one knife of their brand. I think you can buy them online
Eu estava assistindo e abismado com a finura que ele cortou a carne, daí lembrei do vídeo da coreanissima, no qual ela fala que na Coreia do Sul a carne é muito cara, deve ser por isso que cortam tão fino, ou não, né? Vai saber kkkkkkkkkkk
@@fabtantrum1 Ibérico pata negra, 5J is the brand. Tldr: very high tier spanish ham. It's meant to be cut that way, in fact; the guy has a very good technique.
@@fabtantrum1 There are several things that you are confused about. Prosciutto is italian, Ibérico is spanish, they are similar but not the same. A chorizo is a kind of sausage, technically, but not all sausages are chorizos, which have a specific recipe, and are not just any meat in a tubular casing.
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여기 주인 언니 섬세하게 잘라주시고 받아서 바로 먹으면 촉촉하고 넘 짜지 않고 참 맛있음ㅜㅜ 일산 있을 때 종종 사러 갔는데 멀리가서 아쉬울 뿐..ㅠㅠ
Yo creo que te equivocas pero bueno te veo tan emocionado que ya me haces dudar
I took a trip last year to Spain and got to try lots of jamón ibérico, it is so tender and flavorful!
As someone that worked in a deli for nearly 7 years, the quality of the cinematography in capturing close-ups of the meat and the technique used in its preparation in this video are kind of astounding. I can practically _taste_ it with my eyes. It's smokey, salty, slightly sour, and supremely savoury.
Getting a full leg like these in the store I worked at was very rare due to cost and availability; more often it was only a portion of a leg, frequently de-boned with the trotter cut off for easy cutting on a large, circular meat slicer. It was treated like it was made of solid gold. Nothing went to waste, including the rinds, which were often cut with each slice; it adds a chewy, deeply flavourful outer edge, almost like jerky. When customers wanted the meat exclusively, without the rind, I was the only one in my entire department that got to carve it. We used these enormous, forearm-length blades not too dissimilar from the black-handled one this guy was using; it was more of a sword than a knife.
That and the wheel of Parmigiano Reggiano (the _real_ stuff) were easily the most expensive food items we sold. Charcuterie platters made with both of them together, depending on the size, could sometimes enter the hundreds of dollars; even amongst the other cheeses, meats, crackers/toasts and olives, they would make up the bulk of the cost and were very infrequently purchased due to it. Didn't stop people from buying them separately, though. A proper platter, depending on complexity, could take hours to arrange. I feel lucky being the guy that did it all because I'd be able to occasionally sneak a slice or two for myself; there's no pairing of flavours more intense and delectable than a slice of this wrapped around a bite-sized chunk of parm.
If it's the one thing I miss about that job, it was this stuff. Watching it almost makes me feel nostalgic.
어우야 맛있겠다
I love Korean Street Food ❤️🇰🇷
It's spanish food, not Korean.
ha ha ha
More like spanish food on korean street
?
여기 짱맛있곳 👍👍👍👍👍 분위기도 좋고 사장님 친절하시고 하몽이 맛있어요 딴데서 먹고는 완전 짜던데
여긴 그렇지도 않고 굿굿
This would pair beautifully with sweet muskmelon.
Rico jamón ibérico, saludos desde España 🇪🇦 😊
Wan chin ki hui da
@@Manu-yn4ro ?
Not only is it Jamon Iberico, but one is a jamon iberico de bellota, the acorn fed, pasture pigs! That stuff is expensive and a whole ham can cost over $1000 USD!
Ooo I wish I could vacation to South Korea but man I’m too broke😂
통 하몽을 선물받았는데요
손질이 어렵네요
고정시키는것, 칼도 있어야하고 ㅠ.. 저걸 어쩌죠 ㅠ
Ese Joselito es oro puro para el paladar.
Spanish ham... Yummy
와아.....대~박~너무 잘 보고가요~^^
최고등급의 하몽이네!!!
el cuchillo tiene que cortar al tirar y el jamón esta un poco tierno deja que se cure un poco fuera de la bolsa un par de semanas
Massiseo boinda! What do they do with the trimmings?
My guess would be eventually to use for stock or somethihg , I hope they wouldn't throw all that out
Not sure if they use them for anything, but the taste of the outer layer is too bitter anyways.
I would love to have the bone.. For ramen broth or a nice pot of beans.
짭쪼롬하게 맛있어보이네요
저 저런거 옛날에 축제때 딱 한번 먹어봤는데
신세계였어요 ㅎㄷㄷㄷ
하몽몽이 brought me here :)
입 안에 침 고인다 츄릅
영상 분위기 넘조은것
와인이랑 먹기에 진짜 좋음 ㅋㅋ
유명한 고기라 그런지.. 고급스러움이 남다르네요.ㄷㄷ
As spanish must say, very good cut and presentation!
No sabía que había tantos españoles por aquí!
Chi chomos muchol
@@Manu-yn4ro tú el gracioso de tu casa, no?
@@paolaruggiero2316 Chi muchal glasias, maja
@@Manu-yn4ro 🤦
@@paolaruggiero2316 🤯
I haven't ever had this food till now. Maybe it's expensive but I shall try when come to Korea :)
Going to Korea for this kind of meat 😂 I suggest you do some research on what this ham actually is.
So why are they slicing it like that? Must be super expensive for some reason can someone please explain? Thanks
It's meant to be cut that way, the flavor is too much if you get a big piece. With a thin slice the delicate saltines is spot on, the fat almost melt when it touches your tongue. Plus it can get a bit chewy otherwise.
Just watched a very interesting netflix doc about the making of chinese jamon ibérico ( i thought ibérico was were it was from but I guess not). Food is amazing 🥰😁
That sounds like an interesting watch - what was it called?
@@itakofkarstaag Flavorful Origins, I'm loving it. It focus on the origins of food and how it is preserved and transformed. Hope you like it! Every country should have one of these docs 😊
Cuchillo arcos... Como se nota que lo han enseñado los españoles
Used to be a Caveman food now become a luxury delicacy.
I wonder what that tastes like
That's a 5J Ibérico, so one of the best spanish hams; salty, but delicate, the fat almost desintegrates the moment it touches your tongue, the acorn (basically these porks diet) comes through in a very nice way. It's meant to be eaten this way, very fine cuts, if not it's chewy and overwhelming.
It’s so beautiful 😭
Wow. The ambiance. The sound of the cutting. Really amazing video!!
Team españita por aquí
어떤 맛 일지 궁금합니다.
I’m hungry
돼지통다리 요리.첨보네요. 하몽같은 맛일까요?
Anda que utilizan jamón del Mercadona eh, Joselito 5J ni más ni menos, madre mía
I want that knife 😲😲😲😲
There are from a company called Arcos in Spain, they are actually the best one in Spain, almost every family in Spain got at least one knife of their brand. I think you can buy them online
I love prosciutto! It's so expensive in my country
Not prosciutto though.
الحمدلله علي نعمت الاسلام 💜💜💜
الحمدلله دائماً وابداً الاسلام عز ورقي وشهامه وشهاده💜💜💜
👍😊💕💕💕💕Like
Best porciutto in the world is on Dalmatian coast Drniš City
I never thought 5 jota is now a korean street food *STREET FOOD*
😋😋😋😋
와 진짜 접시에 고기 꽃이 폈네
뭔진 잘 모르겠지만 일단 맛있어보인다
Eu estava assistindo e abismado com a finura que ele cortou a carne, daí lembrei do vídeo da coreanissima, no qual ela fala que na Coreia do Sul a carne é muito cara, deve ser por isso que cortam tão fino, ou não, né? Vai saber kkkkkkkkkkk
명수옹 찾아가겠네
Yummy 😋 yummy 😋😋
군침이 싹도노
편안하다...
Que bonito Cuchillo >w< ❤️❤️❤️❤️
Saludos desde México
好
자를 때 왜 내 다리가 아픈 것 같지... ㄷㄷ
능지처참 ㅋㅋㅋㅋ
비싸다...
Korean street food??????
Сижу в Киеве, ни разу не повар. Зачем я это смотрю?
통다리에 맞이죽을수도 있겠다 진짜 크네....
Interesante pequeño saltamontes
비싸겠지?
1빠
This is the epitome of pork
항상 생각하는데 너무 맛있지만 양 대비 너무 비쌈ㅠㅠ
I find this so disturbing
Imagine deep fryi that whole leg onggggggg
Упаковки больше чем мяса.
🙄eww
4min. Past and i still have no idea
В упаковке есть нечего
да какая разница . главное чтобы стоило подороже и брэнд был известным . а что в упаковке это уже дело пятое .
Poco stagionato. Manca sale. Manca pepe. 😑
5J?
Brasil 🟢🟡
That's how not to cut a prosciutto 😫
Because it's not prosciutto.
@@MalakianM2S and what is it then?
@@fabtantrum1 Ibérico pata negra, 5J is the brand. Tldr: very high tier spanish ham. It's meant to be cut that way, in fact; the guy has a very good technique.
@@MalakianM2S oh great ,like the Spanish that dont call chorizo a salsicce or a salami because is Spanish 🤣
@@fabtantrum1 There are several things that you are confused about. Prosciutto is italian, Ibérico is spanish, they are similar but not the same. A chorizo is a kind of sausage, technically, but not all sausages are chorizos, which have a specific recipe, and are not just any meat in a tubular casing.
VIVA ESPAÑA COÑO¡¡
😋😋