Bringing Meat to the U.S.

From the U.S. Customs and Border Protection website:...... Meat and Animal Products and Byproducts Fresh, dried, or canned meats and meat byproducts are prohibited entry into the United States from most foreign countries because of the continuing threat of foot-and-mouth disease (FMD), bovine spongiform encephalopathy (BSE, or mad cow disease), and other animal diseases. If meat from restricted countries is used in preparing a product (e.g., beef broth), the product is usually prohibited. Because regulations concerning meat and meat byproducts change frequently, travelers should contact the consulate or local agricultural office in the country of origin for up-to-date information on the disease status of that country...... so, call the U.S> Consulate in Madrid to check but I'm guessing you can't bring it in.

The above advice is good. There has been a long standing history of the US not allowing hams (as in relatively whole hams, not cryovac'ed) into the US from Spain. A Spanish importer here in the US (named Tienda) spent something like three years with a Spanish ham producer (of the black acorn eating pigs)finally getting the USDA to approve the import. I actually put down a $200 deposit 2 years in advance for the chance at one. Then shortly after they began coming into the States something changed. My recollection is that they could still bring them in, but not the ones you see hanging in the shops in Spain with the hoof still attached. The point is, it may be a very complicated issue. I doubt a 50 pound rule applies. It may depend on how the ham shank is packaged.

My mother brought in dried sausages from Germany and they were taken from her. Don't mess with that. His co-workers can look at pictures and if they're dying to experience this ham, then they will have to travel to Madrid.

If you just want to eat it when you are home, here's the link to La Tienda and what they are bringing in now... http://www.tienda.com/jamon/index.html Not cheap, but good stuff often isn't!

Agree with everyone else: Don't bother. There are some meats that are specifically legally (I've heard they have labels on them), but you aren't going to find them just hanging in shops. :( I was harassed and lectured by agriculture for declaring something that is very legal (purchased in the airport, even). It was a pain in the rear, and held us up for an extra 25 minutes on our way home. It's silly because I would love to bring sausage home from Germany, but..that's the way it goes. In the reverse, I wanted to take cheddar over to Germany for my relatives and found out that wasn't allowed (but we can bring cheese back from Europe). Ahhh, regulations!

We live north of the 49th and it is a real pain crossing the border with our RV as meat, along with other things is no longer allowed into the US. I would not take the risk.

Iain-My husband takes meat INTO Canada every year. My guess is that Canada is hungrier for the tourist dollars than the US is. They don't want to mess with the fishermen.

Yes, Karen, it's a one way street. Your beef raising community (R-CALF I think it's called) raised all sorts of concerns about mad cow disease a few years ago and still have a powerful voice in your government, essentially trying to have a monopoly.

Our xenophobia extends even to cattle. Now, if those Canadian cattle with to build a house of worship, they'd better think again!

Cindy, your post made me laugh; when we were in Spain last summer, MY husband was dying to purchase one of those large ham's as well!

Just wanted to update on this. We nixed the giant leg idea, but decided to buy Spanish dried salami (not sure if that's what it's called). We didn't spend much, so we were willing to lose it. We declared it on our customs form and waltzed through with no problem. Cindy http://embracing-the-journey.blogspot.com/

To Karen and Iain: It's not xenophobia that drives the US meat industry from prohibiting Canadian meat into the US. It's called "protecting the public". A few years ago Canada had a case or two of Foot and Mouth Disease and quite naturally and rightly the US responded by implementing appropriate measures. Why should we import beef from our northern neighbor if it's tainted? My Canadian husband has absolutely no problem with the meat restrictions the US puts on Canadian meat, since he knows that he can get just as good if not better "down here". :-)

Kathleen, are you ok with meat from Uruguay, or Nicaraugua?

How is restricting meat that could be tainted xenophobia?

Cindy: If you have a good independent market in your area, you may find that they carry Jamón Serrano and even the better Jamón ibérico (or they can get it). It's imported and is exactly what you've seen in the markets/shops in Madrid.

To Karen: I have no problem with meat from any country AS LONG AS the meat isn't tainted. A few years ago, Canada had a few cases of Mad Cow disease and so quite rightly their meat came under severe scrutiny (not just by the US, but other countries as well). Because of this Mad Cow disease, OUR meat was looked at very carefully by other countries. As I said before, my CANADIAN born and raised husband has no problem with Canadian meat being watched by the US. It's simply a case of protecting the public from what happened in the UK and a few other European countries. I don't really see how that's xenophobic. Seems practical to me.

The real issues and decisions made around importing/exporting beef have a lot more to do with trade and making money and a lot less to do with protecting the public. It can get pretty complicated, but rest assured that the beef lobby has a lot more pull than anyone advocating on behalf of your health.

The xenophobia bit was just a little joke; apparently one that fell flat. Michael's right-a lot of our trade laws have more to do with the lobbyists than the scientists.

"Michael's right-a lot of our trade laws have more to do with the lobbyists than the scientists." Some historical perspective is appropriate here. A lot of our food safety laws were enacted after some legitimate problems with importing tainted food back in the 20th century. Anyone who has ever worked for the government knows that it is much easier to pass a new regulation than to rescind an old one. Unless there's an active lobby to get rid of what might be out-dated rules, that rule is going to stay on the books. BTW, Hoof and Mouth disease, despite the way the press likes to sensationalize any disease, is not contractable by humans. It causes muscle wasting in cows (hence, destroying their economic value), but has no effect on humans (other than the bank account of the rancher).

A little political perspective and reality check are also in order. The beef industry is in business to make money, period. They would prefer to have zero regulation, regardless of whether or not the laws are from Upton Sinclair's time or our own. Their interest groups will leverage situations such as the BSE scare to protect their own industry and markets instead of trying to balance industry and a safe food supply. Along with their partners in Congress, they will vigorously fight against every regulation attempt, even when human health is at stake. That's the point...there's more money and power on the industry side. In our system, lawmakers and industry are joined at the hip, and that's problematic if you're interested in balancing food safety with industry (in this case). And farmers/ranchers are no longer the Grant Wood ideal...they're huge industrial corporations with a lot of wealth, power, and influence (and they know how to use it). To be sure, there are still some small farmers who care and some larger operations that are sincerely interested in producing safe products, but let's not be naïve about how our corporate system works.