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Comment by JorgeGT | Hacker News Reader

If there's fury in Spain, certainly I'm not aware, first time hearing about this. I doubt they can get it right, even here in Spain most jamón sold is not ibérico de bellota but just ibérico, or not even that. You have the classification here: https://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico#Commer...

The difference with the real thing (black label) is night and day. This will possible be a passable "jamón ibérico" like the one you can buy here in the supermarket, this is, the pigs are from the ibérico race but they are not fed the traditional way. It's not bad but trust me, at least once get yourself a true black-label "100% ibérico de bellota", if it can be imported into the US.

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If there's fury in Spain

Also I would add that it's completely disingenuous to describe this operation as "US Plans" as though this were some sinister plot by the US Federal Government to destroy the market for this beloved Spanish meat product. This is a pair of ventures which have been undertaken by Spanish-American farmers. These farmers are completely within their rights to raise pigs this way. As long as they don't call it jamón ibérico de bellota, they should be fine.

> As long as they don't call it jamón ibérico de bellota, they should be fine.

Why? In the USA that should be allowed, I believe. They just wouldn’t be able to export with that labeling.

Depends on whether the organization that approves the labeling has a trademark on it. If it's a trademarked phrase, you can't sell it with that label at all.

> I doubt they can get it right, even here in Spain most jamón sold is not ibérico de bellota but just ibérico, or not even that.

The best producers in Spain have very little to worry about as long as they continue to produce a high-quality product. It's the others that have to worry - selling a mediocre product internationally at a high price. These farmers in the US are certainly aiming at them and their profit margin.

Someday, they may be able to produce a product on par with the best of Spain. But then they will just join the club rather than push the Spanish producers out of business.

All I would say is that Texas raises some of the best beef in the world (Grass Fed Organic Beef Cattle). They also have a world renown Agricultural University (Texas A&M). There is plenty of experience in Animal husbandry and no shortage of resources including Acorns, there are probably millions of Oaks throughout Texas.

If they choose to they will be able to make black-label as good as any.

What do you mean by “best”? I’ve never tasted Texas beef that even comes close to the flavor of Argentinian or Brazilian beef.

Texas is a huge state, of course there's a bit of everything. You can absolutely find some of the best beef in the world there. You can also find some so-so, or even bad beef. I don't think OP's statement is wrong, but also shouldn't be read as 'all beef from Texas is best'. Same with Brazil and Argentina, I'm sure.

>I’ve never tasted Texas beef that even comes close to the flavor of Argentinian or Brazilian beef.

That's too bad. Where are you shopping?

An example of 1 of 1000's of small ranches scattered through out the state.

Even the Grocery stores carry local grass fed beef that is incredibly affordable and absolutely delicious.

https://zbarcattle.com/

The breed of cattle

https://zbarcattle.com/pages/our-cattle

OK, I wanna try the best Texas beef, maybe I haven't tried good ones.

I tried to order their prime ribeye, but it's sold out. Can you recommend some other places where I can purchase and get it shipped?

Meanwhile I've never tasted Argentinian beef that doesn't taste like shoe leather. I had it in the Alsace and it was the worst steak I've ever had at a good restaurant. I should have known better and gotten the pork. Sampling bias is a thing.

My take in this is that a company that takes pride in their work and really has the ability to produce great products would develop their own flavor rather than calling it "Iberian ham". There is almost always something nefarious behind copying regional products.

To give an example, I've bought plenty of "feta style" cheese over the years and not a single one was as good as real Greek feta. I wouldn't mind buying "feta" by Arla if they produced the same quality, but they don't. There are also sometimes other things to consider, e.g. the Iberian porco preto is free-ranging, and I also prefer it because of that. (Note that many "porco preto" products only contain some percentage, you need to make sure it's 100% porco preto.)

Don't get me wrong, I agree that there should be no reason they couldn't produce great ham in Texas. But if they have a good product they don't need to copy something from Europe.

You can get bellota in the US but it is much more expensive than in Spain. Still delicious though.

I think it is only in recent years that it was allowed for import though.

Can't you buy and import from Spain? Or there may be little stores with stock in cities.

US import regulations make it extremely difficult to import non-canned meat products from foreign countries. IIRC, the foreign producer has to allow USDA inspectors on site.

The FDA and USDA make it rather difficult to import food in the US.

You can buy it at Costco: https://www.foodbeast.com/news/costco-iberico-ham/

"Produced in the Valle de los Pedroches, a region in Southern Spain, the ham is from Iberico Breed pigs that are fed a vegetarian diet of acorn and grass and raised free-range..."

I bought a whole leg maybe twice in my life. Most people here buys sliced jamón, so it's affordable that way.

I suspect Texas in particular would do very well at copying the traditional feed, there are loads of Oaks and Chestnuts.

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