Friend & Burrell supplies leading restaurants, cafes and food stores with a range of the highest quality Spanish and Italian hams. You are welcome to contact Bryan Burrell or Simon Friend to inquire about the availability of these cured hams for you.
Joselito Iberico jamon (https://www.joselito.com/inicio-en.html), the world’s King of hams, holds special significance for Friend & Burrell. Now a trusted distributor for some years, Friend & Burrell helped introduce this superb jamon into Australia over a decade ago when meat exports were subjected to restrictive regulation. Joselito is the business of the Gómez family (now 5th generation in the business) who’ve produced Iberico, acorn-fed pork products in Salamanca, Spain, south-west of the Iberian Peninsula, for over 150 years. Joselito prides itself on managing the entire life-cycle of their specialty breed pigs in a complete ecosystem connecting trees, pastures and vegetation with animal life, each “happy” pig being free to roam and live in its natural habitat in Mediterranean woodlands rich in grasses and flowers, holm oak and cork oak trees.
Every step in Joselito’s hand-processing involves the highest standards of traditional artisanal production – from breeding and animal husbandry to butchering, (minimal) salting and curing in natural drying areas, and then hanging in underground, natural bodegas to age under close attention of ham-master for between 36 and 120 months. These processes result in a ham rich in fat and complex in flavour. It is used in most two and three Michelin star restaurants around the world and revered by leading chefs including Joêl Robuchon in France, Seiji Yamamoto in Tokyo, and Ferrán Adriá, Elena Arzak and Andoni Luis Aduriz in Spain. Friend & Burrell supplies Joselito jamon to leading restaurants in Australia and to a few select retailers:
Bills Farm at Queen Victoria Markets
Cleo’s Deli at Prahran market
Stocked Food Stores in Hawksburn
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Friend & Burrell also supplies eateries with premium quality jamon produced by 7 Hermanos, a family business established in 1965 by Santos y Victoriana. The 7 Hermanos Jamon Iberico (36 months aged) and Serrano (24 months aged) are dry-cured Spanish hams served in tapas bars and cafes throughout Spain. The 7 Hermanos jamon is made from selected fatty white pigs, dry-cured in the family’s facility in Valmojado (Toledo). The firm flesh is transformed by traditional curing. The jamon is easily carved, has an intense red appearance, a sweet aroma and intense, rich flavour. The lengthy curing results in a ham less fatty and with firmer bite than Italian prosciutto. You can serve it sliced paper-thin with cheese and olives, or use it to flavour your favourite Spanish recipes.
The prosciutto supplied to Melbourne eateries by Friend & Burrell is produced by Fratelli Galloni, a specialist Italian business involved in high quality Parma prosciutto production since 1938, and one of the 200 ham producers belonging to the “Consortium of Parma Prosciutto”. Fratelli Galloni uses traditional processing methods: the salting is carried out by hand, the smearing repeated twice, or even three times if necessary, and ageing takes place in cellars with natural ventilation. The raw materials come exclusively from selected farms, growing “mature” heavy pigs of national breeds, fed naturally and subject to rigorous health controls. This ensures the product is a large-sized prosciutto, suitable for a long ageing (at least 24 months instead of the 12 months minimum required for Parma prosciutto) and having the lowest possible salt content. Their hams exhibit the sweetness, fragrance and taste identifying the very best Parma prosciutto. Fratelli Galloni customers include deli’s, cafes and restaurants in Italy, London, New York and in some Australia’s very best eateries.