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. […]
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 […]
Physiologically, the Iberian pig has a characteristic and clearly differentiated aspect from the white pig. It is an animal that has a light skeleton and lively movement, with very long and thin but resistant legs. Its metabolism produces less muscle and more fat than other breeds and it is able to infiltrate the proteins and […]
Sergio Lopez. General Director of Moniberic. EL PERIODICO has conducted an interview with our General Director in its special BUSINESS, where he highlights the great growth of moniberic and how it faces the great leap into the international market.
