As we saidin the previous post, a Denomination of Origin is a classification that is used to legally protect some products such as ham, which includes the area of production and the traditional methods used in it. For the consumer, it guarantees a constant level of quality and specific characteristics. One of the four Denominations […]
I am sure that on more than one occasion you have heard of the ‘Designation of Origin’ in reference to a particular type of ham, cheese or wine, for example. This term is often associated with higher product quality, but what is a Denomination of Origin? We will start by getting a little technical. According to […]
THE SECRET TO HAVING AN EXCELLENT PIECE OF IBERIAN HAM IS: ITS PREPARATION If we combine a raw material of excellent quality with an exceptional production process, the result cannot be other than a jewel of national gastronomy: Iberian ham. This process results from the sum of the experience of generations of ham-making families, who […]
Pairings We talk about pairing when we mix several elements that combine in perfect harmony, enhancing one another. The objective that we pursue with pairing consists of boosting the flavour of a product with another product. We need to know the flavour, aroma and texture of a product in order to know the reaction it will have when mixing it with one drink […]
A slow and paused curing process allows the pieces to reach an optimal maturation through the window opening and closing system. Not all the pieces are cured in this way, but usually the highest quality Iberian hams follow this process. Once “las canales” have arrived at the elaboration company, their cutting begins. As soon as the hams and shoulders […]
Some time ago we wrote a post about the different seals of the Iberian ham and their meaning. Today we are going to see the importance of labelling and the aspects we have to take into account when we buy a ham. Once we have looked at the plastic seal that the ham has around the […]
This period coincides with the optimal period of ripeness of acorn, that together with natural pastures will become the base of the feeding of ibérico pigs intended for the elaboration of jamón de bellota. This farming and feeding method, based on squeezing the own resources of the dehesa, through acorns, shrubs and natural herbs, is what we call a montanera. […]
This unique ecosystem, derived from the mediterranean forest mainly located in the south-east of the Iberian Peninsula, is what we call Dehesa. The term dehesacomes from the Latin word “defesa”, which means “defence”, “defended” or “forbidden”, that was related to the field delimited to the free-range grazing of the livestock. The ibérico standard defines the dehesaas a wooded surface with, […]
Once we have bought the ham, it is time to put it in the ham holder to start enjoying it. First of all, we should be clear about the type of consumption we are giving to the piece; it is not the same if we want to consume it over a long period of time […]
The jamón ibérico is one of the jewels of our gastronomy that can be obtained from ibérico pigs. These pigs, which are native to the Iberian Peninsula, have certain genetic characteristics that provide the pieces with a succulence and an incomparable flavour. It is important to bear in mind that, in order to be able to say that a […]
