Iberico Ham

[...] , France, Germany, Romania and Czech Republic-. In Spain we can differentiate between the Iberian ham and the Serrano ham. Prosciutto can be found in the land of pizza and pasta. In Spain we can [...]

[...] correct positioning. This should be placed in the ham holder with the hoof facing up. Once the Iberian ham is suitably positioned you can begin to cut. If the ham is going to be eaten in one day, the [...]

[...] A good Iberian ham of a good make will have passed an exhaustive final quality control.  An expert will have [...]

[...] pata negra”, acorn fed ham “jamón de bellota” and mountain ham “jamón Serrano”. Iberian ham comes from Iberian breed pigs.  The main features that make it stand out for its [...]

[...] Iberian Bellota ham is much more than a mere gastronomic product, it is a delicatessen of countless virtues.  [...]

[...] Iberian Bellota ham has an identity tag – like its own ID card – which has a lot of useful information which [...]

A good Iberian ham of a good make will have passed an exhaustive final quality control.  An expert will have checked each piece for texture, shape an [...]

[...] of food with drinks to achieve a balance or harmony of flavors is an art. The Iberico ham has peers that permit the enhancement of its flavor and aroma and make it´s trip to [...]

Tricks and tips to conserve the ham after the holidays and all year round. Today we will give you very useful tips on how to conserve the Iberian ham. [...]

[...] Iberico ham or Prosciutto? As Hamlet the classic says “That is the question!”, so, there is a big question, [...]

[...] About the Author Raphael im Hof – Curious ,eager, restless and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket [...]

[...] ) About the Author Raphael im Hof – Curious ,eager, restless and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance [...]

[...] . About the Author Raphael im Hof – Curious ,eager, restless and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance [...]

[...] . About the Author Raphael im Hof – Curious ,eager, restless and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance [...]

[...] and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a [...]

[...] and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a [...]

[...] and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a [...]

[...] and a journalist by profession (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a [...]

[...] (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a culture as the Spanish hides. [...]

[...] (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a culture as the Spanish hides. [...]

[...] (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a culture as the Spanish hides. [...]

[...] (mea culpa). From this space I will try to depict a few useful brushstrokes as a way of pocket guidance just to let you know some of the many wonderful things that a culture as the Spanish hides. [...]

[...] These are Iberian pigs which have been raised in a compound without access to a wild diet. The curing time is  24 [...]

[...] make it stand out for its quality come from the purity of the animals’ breed, from rearing Iberian pigs in a free range system in dehesas populated with holm oaks where they can move around, from [...]

[...] and pasta. In Spain we can distinguish two varieties, one is the Iberian ham, coming from Iberian pigs and the other coming from white pigs is known as ham or Serrano ham. Iberian ham is different [...]

[...] The origins of the Iberian pig breed are almost as old as Spain itself.  It is not exactly known when it originated, but it is [...]

[...] composition tables as having an elevated amount of unsaturated fatty acids, in the case of the Iberian pig, and due to its special genetic conditions and rearing, its composition in fatty acids is so [...]

[...] walnut. Now there is only left to compare and decide if you want a more intense flavor like the Spanish ham or a lighter one like the Italian. [...]

[...] end, they match up perfectly with the slight bitter taste of the evolved grease of the Spanish ham. If we get a little gourmet and we feel like combining it with wines outside of Spanish [...]

The first thing to do when cutting cured ham is the correct positioning. This should be placed in the ham holder with the hoof facing up. Once the Ib [...]

[...] that each pig needs several hectares of dehesa to find acorns to fatten up and the curing process takes 2 to 3 years.  Don’t trust bargains.  Good quality comes at a price. Leg shape: [...]

[...] and rich in vitamins, as well as containing 50% more protein than fresh meat. Due to the curing process, which is completely artisan and natural, our ham is a pure, aseptic food whose meat does not [...]

[...] or white ham is distinguishable by the color of the skin of its upper leg and from where its curing process takes place, whether in cold and dry climates or in the mountains. In addition to the curing [...]