Recent Posts From All Categories

We improve our online store selling hams and Iberian sausages

We are very happy to introduce you to the new face of our online shop selling hams and gourmet products. We have modified the image and...

The salting of Ibérico ham: the key of the salt

The salting Ibérico ham process is one the most important steps in the elaboration process. This is a delicate process, which also gives character...

The D.O. Huelva hams become DO Jabugo

One of the great ham events on 2017 is the change of name of DO Huelva, which became DO Jabugo. This change includes ibérico de bellota and pata...

How can we use serrano and ibérico bellota spanish ham bone?

Among gastronomy, cookers and gourmet fooding lovers; it is well known the bone of iberico de bellota and serrano hams is used to make soups, as...

  • Recipes

Spring Salad

The fresh salad of asparagus, baby beans, red peppers, capers, olives, pickles, potatoes, eggs and white tuna with avocado sauce. Ingredients for 4...

Bigos with Serrano Ham and Chorizo

We invite you to try the recipe of “Bigos” with serrano ham, chorizo, beef and chicken meat. It is the much appreciated dish of Polish...

Spain, a food country. 15 dishes of Spanish cuisine you have to try

The potatoes omelette. A very simple and typical of all Spanish territory. It is said that comes from Navarra, but the truth is that it can not be...

Recipe: Makis stuffed of spider crab meat

Ingredients: –       Meat of spider crab Ramón Peña –       Seaweed nori –       Small pasty...

Real Time Analytics