Care to hazard a guess before you click the “more” button? Isn’t it so industrial looking? It kind of reminds me of a piece of modern art. Some might think it is designed for torture… Santa dropped it off for Marketman last Christmas. And it is one of those single-use implements that will occupy a phenomenal amount of pantry space and be used once or twice at most every year. Brushed steel, solid wood. I love it.
It’s a jamonera from Spain. A stand specifically designed to hold whole legs of Spanish ham such as a Serrano ham, or if you are feeling flush, a jamon iberico complete with the pig’s foot. You are meant to use the vice to steady the ham, making it easy to carve the ham for your dinner guests. You can’t quite use a Majestic ham on this contraption as the bone isn’t long enough… But let’s just say Santa had conniptions when she found out how much the accompanying Iberico would cost… so for now, I have the piece of art… hopefully in future, I’ll have the ham to put on it. My fiftieth birthday, perhaps? :)
28 Responses
Your right…it does remind me of one of those chilly torture contraptions…my imagination is running high on the macabre and i am getting goosebumps. Phew..I do hope you can find the right ham bone to go with it.
Add a leather whip, chains, stiletto heels and you have the makings of a great party!
Seriously, the best thing for those hams is a razor sharp knife. Oh, a 2nd mortgage on your house should cover the cost of the Iberico ham!
This is cool.
Although, my cousin in Cebu bought the a whole leg of Jamon Serrano and fastened it to a chain that hung above his bar. Whenever he would serve drinks… which was everyday… he would pull out this extremely sharp knife and carve out thin slices for us to eat as pica-pica.
…I concur with Silly Lolo!!!!!….that is sooooo hilarious!
While awaiting for the coming of the Iberico ham in the meantime keep it in a glass container on your kitchen counter and make it part of your decor. It is a beautiful piece of metal and wood art work!
do i win an award I guessed it before clicking more…
that’s a really good model of a jamonera. i don’t have one but i’ve seen the same, exact model at the cheese store i frequent (and that store uses only the best implements).
It reminded me of the Inquisition. Eeeekkk.
Thanks a lot for the information you are sharing to everybody. I am really learning alot from you, from fine dining, to geography to marketing, cooking! When I am at Salcedo Village, I am always looking at other persons there to see if you would fit into the picture!
Our family is mostly from the medical field so this is the only thing I know. However, at present am diverting also to other interests such as geography, cooking and home decorating.
I make it a point to read your blogs daily together with Anton’s Our Awesome Planet, southbound.ph, tanya thinks and still discovering alot.
Silly Lolo, you naughty, naughty boy! Get on that thing right now and I am going to whip some sense into you!
Hahaha! What an appropriate post to end the toxic workweek! Adult comic relief!
I THOUGHT it was a slicer! It kinda looks like the slicing machines at the deli or supermarket, where they slice hams to the thickness you prefer. But not as industrial.
I guessed it the first time i saw the picture as well, I have almost the same contraption which i got from tienda.com and can’t afford the iberico so for now im contented with Serrano ham. Wonder what the difference in taste is like?
Omigod! Now you can actually use something to threaten those who irate you!! Bwahaha.. :)
a ham holder! i wouldn’t have guessed! now to buy that Php50,000 iberico ham from S&R…
Silly Lolo, you’re too funny! Your name suits you to a T. Thanks for the laugh!
Mandy, I see you saw the iberico too… I was SHOCKED by the sticker on it… SHOCKED. :) The stand is so much cheaper, I am sure… :)
A pound of jamon iberico in New York is going from $70 to $95 a pound. So if you bought the $1200 ham at S&R, would that be at least 12 lbs?
I think the jamon jabugo is more expensive, those special free range porkers being fed on special acorns and the hams aged for years.
Holy hogs! those are some expensive hams, we used to have jamon iberico hand carried home from the states, or we put it along with our boxes on the way home. Had one carried home just this past christmas..total cost of the ham… $250, bone in already.. got it from this site if you have anybody coming home in the near future (https://www.tienda.com/jamon/index.html) heheh..
also pala..ALBAS has it, but at an expensive 1600 per kilo.. whew!
Mila, I didn’t buy the jamon at S&R, it just seemed so wickedly pricey, particularly in pesos, but in any currency really… we did once have a whole leg of jamon serrano, I did a post on it here, and wish I had the stand then. I also did a post on jamon iberico, here…
Many years ago, Purefoods used to produce or import Jamon Serrano under their Iberico brand. I remember my dad bringing home a leg of ham and this holder/stand. I’m not sure where that jamonera went.
It would have been useful for the Purefoods Jamon Royale we had last Christmas.
With the price of some of these ham holders it can go right beside my wife’s Lladro collection ;-)
https://www.tienda.com/table/products/jh-03.html?rlid=detail&HBDCMP=IL-CSugProd#
Yes, I saw the Iberico too. Wow, didn’t know it could be THAT expensive.
I thought it was a high tech coconut grater hehe!!
I had dinner last night at Mario Batali’s restaurant on Irving Place, Casa Mono, and they had one of these set up with a Serrano right on the bar where they’d slice off a plate’s worth for people.
My daughter brought one back as pasalubong when she came back from Europe. It was paired with a beautiful carving knife from Albacete, the “Trident” carving knife I normally use does not slice to paper thinness so easily.
Here in Australia, pata negra is $320 a kilo, though you can get “Gran Reserva” which is not made from acorn fed free range iberian pigs for $90 a kilo, and is also extremely nice.
Locally made Serrano I can get from the wholesaler at about $35 a kilo, but does not come close to the Spanish hams in taste. I think you need the Spanish mountain climate for that unique taste. House guests know my weakness and sometimes bring me a packet of Pata negra when they come to stay. It is just about the only time that I am grateful my wife does not eat meat.
I notice you have the luxury model, which is used by professionals. It enables the ham to be turned to any angle without having to refasten the hock of the ham each time. Extremely useful for parties or for bars.
I’ve seen the ham leg at S & R Congressional @ 50 thousand pesos, it was more than a yard long with the foot.
presentacion, that was for the jabugo, one of the most expensive ones. The serrano will cost you roughly 1/5th that amount, and a whole leg will go a LONG way… :) But I would still love to have a jabugo to put in the stand… :)