We are increasingly finding more varieties of ham beyond our borders: Jambon, prosciutto,…. Today we will discover their names and their main characteristics: Jambon: The French “jambon” is similar to our cured ham, but it differs significantly from the Spanish product both in taste and texture. They usually present without a hoof and with the skin […]
When we want to buy a ham, there are some aspects that we have to take into account; the first and most basic one is to know how to know the difference between a white ham and an Iberian ham. Do you know what their differences are? Today we will tell discover the main ones. We will […]
Today we will present you the third of the original and creative recipes with iberian ham. Before we start, if you are not sure which ham to use, we suggest that you try with a Jamón de Bellota (acorn). However, if you prefer to do it with another iberian ham -which is also a valid […]
Here you will find some more points to keep in mind when choosing a iberian ham in order to make the best choice. As we said in the previous post, the first and most important thing is to know how long it will take us to consume the piece approximately. It is not the same […]
Here you will find some points to keep in mind when choosing a ham in order to make the best choice. As we mentioned in previous posts, the first and most important thing is to know how long it will take us to consume the piece approximately. It is not the same to buy a […]
Today we present the second in the series of original and creative ham recipes by chef Clara Saura for your special occasions… Before starting, you have to be clear about which Iberian ham you are going to use, because each category has its characteristic flavor, due to the months of curing and the diet of […]
As we mentioned in previous posts, we talked about the Denomination of Origin (D.O.) of the ham, in this post we talk about the Trévelez Ham. D.O. for the consumer, it guarantees a constant level of quality and specific characteristics. Today we will talk about Protected Geographical Indication (PGI). It is a product originating from […]
The consumption of Ham The ham must be consumed at room temperature, that is to say, at around 21º. At this temperature the shine of the natural fat will be observed, while if it is too cold the appearance is rather opaque. The cut To cut an Iberian ham, we need good fixation, a ham […]
Let’s continue with the second of the four Denominations of Origin of Iberian ham in Spain. But first of all, as a reminder: a Denomination of Origin is a classification used to legally protect certain products such as ham, which encompasses the area of production and the traditional methods used in it. For the consumer, it guarantees a […]
In previous posts we talked about Denominations of Origin, today we will talk about D.O.P. Jabugo. Let’s remember that a D.O. is a classification used to legally protect certain products such as ham, which encompasses the production area and the traditional methods used in it. For the consumer, it guarantees a constant level of quality […]
