How can we profit iberico and serrano hams skin?

How can we profit iberico and serrano hams skin?

por | Mar 9, 2020 | 100% Bellota, Anchovies, appetizer, Bellota 100%, Bellota 50%, Bellota ham, blog, cebo de campo hams, Curiosities, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, gastronomy, gourmet cuisine, ham, ham's skin, how to use ham's skin, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, pernil 181, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

Ham and shoulder iberico bellota and serrano skin is the great forgotten at the time to consume or/and profit our ham. It is normally used to avoid overdry the ham but, did you know it can also be used and flavour enhancer or to make pig rinds? It is well known that...
The salting of Ibérico ham: the key of the salt

The salting of Ibérico ham: the key of the salt

por | Abr 11, 2018 | 100% Bellota, 75% Bellota, Bellota 100%, Bellota 50%, Bellota ham, blog, Cut Spanish ham, D.O. hams, DO Huelva, DO Jabugo, gastronomy, ham, iberico Bellota, Iberico ham, Jamonarium, pernil 181, salting ham, salting process, Serrano ham, shoulder hams, Spanish Bellota, spanish food, Spanish ham, Top "pata negra"

The salting Ibérico ham process is one the most important steps in the elaboration process. This is a delicate process, which also gives character to the ham. This step is should be done very carefully, always under the control of a ham expert as the ham quality may...
How can we use serrano and ibérico bellota spanish ham bone?

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

por | Feb 28, 2018 | 100% Bellota, Barcelona, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, D.O. Dehesa de Extremadura, D.O. hams, gastronomy, ham, huelva, iberico Bellota, Iberico ham, jabugo, Jamonarium, pernil 181, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Sliced Spanish ham, Spanish Bellota, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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 lentil soup, as well as stews or ham jelly. Want to know more about how to use it? Bone is one of the most valued parts of...

Which types of ham-slicing knifes are?

por | Feb 10, 2018 | Arcos, arcos knife, Barcelona, blog, Christmas, Christmas days, Curiosities, Cut Spanish ham, gifts, ham, holidays, iberico Bellota, Iberico ham, Jamonarium, knife sharpener, Knifes, pernil 181, Promotion, Serrano ham, shoulder hams, Sliced Spanish ham, slicing knife, Spanish Bellota, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

Did you know that ham knifes have a fundamental role on its quality? There is nothing better for Christmas than a good Iberian ham. This may not sound Greek to you but, did you know how to use them properly? Let me make a brief introduction for you: traditional...

Canned sardines and fish: a brief explanation

por | Ene 26, 2018 | Anchovies, anchovies in olive oil, Barcelona, blog, canned fish, canned tuna, Curiosities, gastronomy, gourmet cuisine, Jamonarium, natural antioxidants., oleic acid, Omega 3, pernil 181, premium food, Seafood, small sardines, summer, Super Serrano, Top "pata negra", Vitamin D

Sardines and anchovies are very appreciated in and outside Spain. I propose to get into the history of Sardinophilie or Sardines . Sometimes, sardines are used in idioms with not good fame . We use it as a comparison when we talk public transport or when it does need...

The best Iberian ham in Barcelona for the MWC, the Pata negra

por | Ene 10, 2018 | 100% Bellota, Barcelona, Barcelona MWC, Barcelona MWC 2018, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, Cut Spanish ham, events, gastronomy, gourmet cuisine, ham, iberico Bellota, Iberico ham, Jamonarium, pernil 181, Serrano ham, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, spanish tapas, Super Serrano, Top "pata negra"

The Mobile World Congress is done in Barcelona and it is the most important mobile technology congress in the world. This congress brings together some of the most important professionals in the sector worldwide and where the most cutting-edge mobile technologies are...

Happy new year, with your beloved ones!

por | Dic 25, 2017 | Barcelona, blog, Celebrations, Christmas, Christmas days, Curiosities, events, gastronomy, holidays, Jamonarium, pernil 181, Promotion, spanish gastronomy, Top "pata negra", Wine

Jamonarium’s team wants to wish you a happy new year year 2018 and we want you to end this year 2017 as worthy: with a good spanish ham and a good wine. We would like to see you around during the next year, we will be very happy to keep helping you and bring you...

How to preserve and consume your ham?

por | Dic 19, 2017 | 100% Bellota, Barcelona, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, Celebrations, Christmas days, Curiosities, Cut Spanish ham, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, Dehesas, gastronomy, geographical indications, ham, holidays, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, nutrition, pernil 181, protected geographical indication, salamanca, Serrano from Salamanca, Serrano ham, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

To preserve different sort of foods may suppose a big deal. Some in the fridge, some others outside … What a mess! Something similar happens with hams. Depending on the format of the ham (whole, boneless or sliced), the ways of preserving it may vary. In order...

When did we started to eat nougat on christmas?

por | Dic 6, 2017 | Alicante Nougat, appetizer, Barcelona, blog, Celebrations, Christmas, Christmas days, Curiosities, gastronomy, gourmet cuisine, holidays, Jamonarium, Nougat, nougat history, nutrition, nuts, pernil 181, premium food, Promotion, spanish food, spanish gastronomy, spanish nougat, Spanish Turrón, traditionally made, Turrón

There is no more typical-Christmas food than nougat. Nutty, chocolate, classic… and more. Each time, the nougat is more consumed throughout the year (like ice cream), it has always been a Christmas-food reference and its different festivities. As many things, It...

Where does the idea of Christmas Hampers come from?

por | Nov 17, 2017 | Alicante Nougat, appetizer, appetizers, Barcelona, blog, Celebrations, Christmas, Christmas days, Curiosities, events, gastronomy, gifts, gourmet cuisine, ham, holidays, Jamonarium, Nougat, pernil 181, premium food, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra", Turrón

There are customs that we preserve, convinced that they are typical for our land and Spanish culture. A strong tradition at this time is that of giving away customers, employees or friends a basket full of food and drinks. It is the famous and expected «Christmas...

Sorts of Iberian Ham: we clear it up

por | Nov 16, 2017 | 100% Bellota, appetizers, Barcelona, Barcelona MWC 2013, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, Celebrations, Cut Spanish ham, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, Dehesas, Extremadura, gastronomy, geographical indications, ham, hampers, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, pernil 181, Promotion, protected geographical indication, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

Every Iberian ham is normally known as Jamón de Jabugo or Jamón de Pata Negra without taking into account the purity of the pig’s breed. We’re sorry to break your knowledge down, but it isn’t as it seems. Beforehand, it is not easy to distinguish...

Pâté and foie gras: Differences and similarities

por | Nov 3, 2017 | appetizer, blog, Celebrations, Curiosities, events, Foie Gras, gastronomy, gourmet cuisine, Jamonarium, Paté, Pâté, pernil 181, premium food, Promotion, spanish food, spanish gastronomy, Super Serrano, Top "pata negra", Uncategorized, Vitamin A, Vitamin D

We love appetizers, and what about you? Going out to drink some wine with some good toasts or some delicious appetizers is one of the best pleasures for your palate. With the arrival of the autumn and the different celebrations by these days, some appetizers are the...

Health: Did you know about manchego cheese as a protein resource?

por | Oct 17, 2017 | appetizer, artisan cheese, Barcelona, blog, cheese, Curiosities, food for athletes, gastronomy, Jamonarium, manchego cheese, manxego cheese, nutrition, nutrition for sportspeople, pernil 181, premium food, Promotion, protein-rich cheese, proteins, Spanish cheese, spanish food, spanish gastronomy, sport, Top "pata negra", Uncategorized

Manchego cheese is one of best cheese manufactured in Spain, since it is delicious and very healthy. Manchego cheese is very healthy per its nutritional values, which contribute to our organism in many and very different ways. But,  did you know cheese is a...

How to choose your perfect ham holder? Over-table or wall ham holder?

por | Sep 26, 2017 | 100% Bellota, Barcelona, Bellota ham, blog, Cut Spanish ham, gastronomy, gifts, ham, Ham holder, jamonero, Ham holders, iberico Bellota, Iberico ham, Jamonarium, over-table ham holder, pernil 181, premium food, Promotion, Serrano from Salamanca, Serrano ham, shoulder hams, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra", wall ham holder

With the arrival of winter, festivities and christmas holidays we love enjoying the best fooding products as hams. The quality of the ham may depend of the cut of ham. Although it seems something insignificant and even nonsense, ham holder has a very important role....

Peppers and Mediterranean diet. Why are they so important?

por | Ago 29, 2017 | Barcelona, blog, canned vegetables of Marzo, food for athletes, gastronomy, gourmet cuisine, green pepper, Jamonarium, Marzo, Marzo pepper, natural antioxidants., nutrition for sportspeople, pepper, pepper good for the health, peppers important in mediterranean diet, pernil 181, Promotion, red pepper, spanish food, spanish gastronomy, sport, summer, unsaturated fats, Vitamin D, yellow pepper

Peppers are one of the main summer ingredients. Cooked or raw, both ways are delicious. With fresh,or cooked meals, with fish or meat… This ingredient is as versatile as it fits with everything. The Mediterranean diet is well-known per its huge benefits for our...

The best places to eat tapas in Castellón

por | Ago 16, 2017 | beers in castellón, blog, Celebrations, divina comedia, estraperlo, events, gastronomy, gourmet cuisine, Jamonarium, la sacristía, spanish gastronomy, spanish tapas, summer, Taberna romero, tapas, tapas in Castellón, Top "pata negra", traditionally made, Wine, wine in castellón

Every excuse is good to eat some tapas, isn’t it? To go our for lunch or dinner, it is the perfect plan: eat some tapas with refreshing beers. If we can do it close to the beach, this plan becomes irresistible. We can find many big cities where to go taping...

Conservas Dardo: the best tuna for this summer.

por | Ago 1, 2017 | Barcelona, best tuna in spain, blog, canned fish, canned tuna, canned tuna Dardo, conservas dardo, Curiosities, fish tuna, food for athletes, gastronomy, holidays, Jamonarium, Low price, natural antioxidants., nutrition for sportspeople, oleic acid, Omega 3, Promotion, spanish food, summer, Super Serrano, Top "pata negra", tuna, tuna for the summer, tune good for the health

During the summer, we prefer to eat fresh and light meals, aren’t we? If those meals are easy to prepare and bringing them to the pool or the beach, even better. We don’t know what about you, but we thing tuna is the most recurrent ingredientfor the summer...

Casa Riera Ordeix: the best worldwide Salchichón of Vic

por | Jul 25, 2017 | Barcelona, best salchichón worldwide, blog, Casa Riera ordeix, Casa Riera Ordeix from Vic, fuet of vic, Jamonarium, no artificial preservatives, no gluten, no lactose, no sulfates, protected geographical indication, salchichon of vic, sausages, tapas, Top "pata negra", traditionally made

Why are the salchichon and fuet from Vic so special? After 160 years of tradition, everything remains the same. Their manufacturing and drying methods… it seems to be back in 1852. The time stops. Well, let’s go to the point. In this post we are going to...

«Spanish Ham Master” experience: a different tasting in Barcelona.

por | Jun 6, 2017 | 100% Bellota, airbnb experience, Barcelona, Bellota ham, blog, events, gastronomy, iberico Bellota, Iberico ham, Jamonarium, Serrano ham, Sliced Spanish ham, Spanish Bellota, Spanish ham, Spanish Pata negra, Super Serrano, Wine

There exists different sort of tastings. We can find wine, ham, oil tastings… and if we will search, we would find many more. When we travel, there’s nothing better to try best area products, to learn more about its culture. If you are from the...