Ham Candy

Jamon Iberico de Bellota has arrived. If you would describe yourself as a "ham freak", a "ham aficionado" or even just simply "Joe the Ham Man" then you may want to listen up. I am pleased to announce that at approximately 10:52 am on Thursday we received our allocation of the coveted Jamon Iberico de Bellota.

Our Jamon was among the first to hit American shores (legally). A few dedicated individuals have worked for nearly ten years to get the prized Jamon imported to the United States. This Fermin Jamon Iberico Bellota was cured in the medieval mountain town of La Alberca, Spain by Santiago Martin and his family. This area in Salamanca is noted for the production of some of Spain's finest hams.

A few of you may remember this past Spring when we recieved our Iberico de Bellota Paleta when it was first released. That was only the begining. Those were the smaller Jamon cured from the two front legs. The Jamon Iberico de Bellota cut from the hind legs take longer to cure, and are an even deeper, richer flavor. Like Beluga caviar or Kobe beef, Jamon Iberico de Bellota is the finest of its kind.

Hand Sliced Jamon Iberico de Bellota

Available while supplies last

4 oz portion $37.50

Taste of the good life $10.00

Wine Pairing

Dehesa de Rubiales - Alaia 2005 - Red Wine
REGION: Castilla y Leon - Rating: 89 - 'an excellent value..'

Goose the Market

12 Month Anniversery Ham

Anniversery Ham

Twelve months ago we opened the doors for business at Goose the Market. In the prime harvest of October 2007 a big ol' Duroc hog from Gunthorp Farms was sacrificed for the nourishment of others. It is said that that hog only had one bad day. We honor, cherish and celebrate that one bad day with the birth of the Goose. In the midst of a world wind opening, in the wee hours of the morning, the pig and I danced.

The 32 lb leg was freshly cut the day prior. We removed two thirds of the bones leaving the shank bone for flavor. It was then trimmed and shaped. A mixture of Himalyan Sea Salt, Kosher Salt, Brown Sugar and Esplette was messaged into the flesh. It was then stored under refrigeration for 46 days. On every 9th day the salt mixture was reapplied and the extracted moisture was drained. On the 47th day the leg was rinsed with fresh water and dried. It was then hung at 38 degrees for 87 days. It was checked nearly every day through this process. The temperature was then raised to 55 degrees with 60-75% humidity. There it hung. The moisture evaporating, the flavor intensifying and the color deepening. On Wednesday, after more than a twelve month process and a loss of 11 lbs it was time celebrate the pig and the Goose once again.

Goose the Market 12 month anniversery dry cured ham is now available for everyone to enjoy. It's no Jamon Iberico de Bellota, but it's also no $160 per lb either.