A series of anecdotes with or without any connection to the running of a restaurant.

Monday, December 18, 2006

Serrano ham...

A few days after I opened our Tapas Bar in January, a couple of friends came in carrying what looked like a mini coffin.
A Spanish company they deal with had sent a whole leg of Serrano Ham for Christmas. They had no idea what to do with it. They usually get their wafer thin Parma or Serrano ham from Asda and the thought of having a quarter of a pig hanging in their kitchen was not a very appetizing one.
When they heard about my latest venture, they thought that it would make a good "restaurant warming" present.

Nowadays the leg hangs proudly at the kitchen servery; sometimes the cheeky chefs swing it against our horrified waitresses.

This reminds me of...
A guy visiting some farmer friends up in Scotland, stumbles upon a three-legged pig hobbling around the farm yard.
He asks his host about the pig's plight.
"Och, that's our pet pig, Porco. We don't have the heart to eat him all in one go."

Check out our Cave Renovator's food site!
A Northerner who relocated to Spain and now sells Spanish produce online.



Blogger Mary said...

Poor Porco. thats ghastly.

18/12/06 2:02 PM  
Blogger Cream said...

Mary, I bet Porco wouldn't go for a picnic with the farmer! Might get the chop!

18/12/06 3:45 PM  
Blogger Homo Escapeons said...

ahAm, that image is quite disturbing...how long can it hang before if falls apart?
I bet that Scottish pig woke up and said Hock Newwww!

18/12/06 4:01 PM  
Blogger Caroline said...

How long will it last?

And so this is obviously a miss piece of my puzzle - the Hanged Pig...

18/12/06 4:14 PM  
Blogger Hayden said...

ok, I've a sick enough sense of humor that I laughed, and I was instantly interested in the leg of ham.

Do tell all of the details asked above, and also what your favorite way to use it is!

I've ordered a hickory smoked wild boar ham for Christmas - it should arrive Wednesday. I realized after I ordered it that I don't even know if it will be cooked yet or not. Doesn't matter, am looking forward to the adventure and planning to invite lots of people over for ham-based dishes!

18/12/06 4:21 PM  
Blogger Cream said...

Serrano ham can be kept for up to one year in the correct conditions, once cut into the ham should be consumed within six to eight weeks.(CR)
Ours will only be used for show.

18/12/06 4:32 PM  
Blogger Cream said...

Hayden, smoked ham will already be cooked. By the way, Porco's story was a joke I heard a long time ago.

18/12/06 4:35 PM  
Anonymous guyana-gyal said...

Only will be used for show? Will it never go bad and smell? Not ever? Will it become like the family heirloom, the cow's leg, in our freezer?

18/12/06 6:32 PM  
Blogger Modern Viking said...

What's not appetizing about a giant piece of ham? My mouth is already watering!

19/12/06 4:46 AM  
Blogger Hayden said...

oh, gg, that cows leg is scarey!

19/12/06 7:16 AM  
Blogger Cream said...

Gigi, as soon as I get a whiff it walks!!!
I remember that cow's leg! Is it increasing in value or is it just a frozen asset?

Viking, you'll need two giant slices of bread!

Why, Hayden? I don't think you have any fear of it chasing you.

19/12/06 9:33 AM  
Anonymous dip-dop-crabtree said...

Un cochon a trois pattes ! Qui de plus est Ecossais, mérite forcement le respect !cumuler autant de handicape ?

19/12/06 11:19 AM  
Blogger Cream said...

Dip-dop, vous avez raison, là!
Porco le Braveham!

19/12/06 12:05 PM  
Blogger cave renovator said...

mmm jamon! jamon! they last for months - how long have you had yours Cream? its probably a gran gran gran reserva by now! Cheers for the link


19/12/06 12:36 PM  
Anonymous Kingston Girl said...


you have to eat it - i think you should have a ceremonial eating eventually and ensure that all the waitresses who are scared of it have a peice!

19/12/06 4:49 PM  
Blogger Cream said...

CR, your food site is amazing!!!
We have had the Jamon since February but no one will be allowed to touch it, because it is just for show.

KG, that's a good idea! I doubt very much whether our little waitresses will stray from boring old ham.

19/12/06 6:21 PM  
Anonymous guyana-gyal said...

Hayden, the cow's leg is in some old post...family heirloom, we used to call it.

Heh, the cow's leg has walked, Cream. We still tease our mother about it :-D

19/12/06 7:40 PM  
Blogger QUASAR9 said...

What its just gonna hang there?

What's a tapas bar without raciones de jamon serrano?
You certainly need a knack and a sharp narrow knife to slice the jamon serrano fine & nice.

Chorizo al alcohol would be all the rage where you are - it would be a hit and the talk of the town -bringing new custom from near and far

All the best!

19/12/06 8:36 PM  
Blogger Cream said...

Gigi, I can't believe it's walked! You mam will be distraught now!

Quasar, we do serve Jamon but that one will just have to hang and be beautiful!
Yes, you need a jamonero, a very sharp knife and a steady hand!!
And we also serve Chorizo al vino tinto!
I'm sure it'd go just as well with Newcastle Brown Ale!

19/12/06 8:52 PM  
Blogger cave renovator said...

Brown Ale...now there's an idea..

19/12/06 10:25 PM  
Blogger Cream said...

Well, Cr, you could start a fashion in España, you know.

20/12/06 1:06 PM  

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