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 […]
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 […]
