How can we use serrano and ibérico bellota spanish ham bone?
Feb28

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 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 the ham. However, it is not as used due to lack of knowledge about how to use it. Here we tell you how to use it:   Make soups and stews The cooking of soups and stews using iberico de bellota and serrano ham bones is very famous among professional and amateur cookers. The bone of the ham gives aunique taste to soups and stews, making them more tasty and delicious. Different types of soups and stews are enriched with ham bones, making them more tasty.   Ham jelly Ham jelly is another way to better profit sustance of ham bone, as it is cosidered the most tasty part of ham. As in the soup, we have to leave the bone cooking until the broth becomes jelly. This is the perfect complement to go with soups or another plates with a special touch.   Give the bone to our dog (or pet) If we don’t want to cook the bone neither waste them, what’s better than giving it to our pet to enjoy it? Always carefully, but this is a real delicacy in family to enjoy! The ham bone is one of the biggest unknown at the time to profit ham, so we give you some useful ideas to better profit them. We wish you delicious ham soups this...

Read More
The best iberico ham for the MWC 2018 in Barcelona, the real “Pata negra”.
Jan10

The best iberico ham for the MWC 2018 in Barcelona, the real “Pata negra”.

From Monday February 26th to Thursday March the 1st the GSMA Mobile World Congress 2018 takes place in Barcelona, as every year. This is currently considered th   So, what about enjoying a superb tasting of gourmet and ham during your stay in Barcelona? Come to our shop in Barcelona, placed in Passeig de Sant Joan 181 and treat yourself. We are Spanish ham and gourmet fooding specialists, with 30 years longer experience and a huge range of gourmet products you will love. We distribute high quality products all over Europe which you can shop via our site www.jamonarium.com   What about a fast and calm dinner in the hotel? If you want a comfortable and calm dinner in the hotel during the congress, don’t hesitate to contact us. You can visit us at our store Jamonarium/Pernil 181 or inform your hotel reception and we will do the rest. In 2 hours you will receive the dinner ready at the hotel, so you will only have to enjoy our best sausages and ham with some excellent wines. e most important mobile telephony congress in the world, bringing together the most important professionals of this field. If you prefer so, you can also visit our e-commerce site (www.jamonarium.com). If you are in Barcelona due to the Mobile World Congress, contact us and we will send the dinner to your hotel. Do you want a comfortable and calm dinner in your hotel? Count on our services!   Do you want to buy a good ham? If you want to give ham and gourmet products as a present, visit us. We will advice your best present. Can’t carry it with you in your return journey? Don’t worry, we send it anywhere in Europe. Are you in a hurry to receive it? We have express shipping service with 24-48 hours transits. If you live outside Europe, we can prepare a discreet pack to carry it in your luggage. Contact us. Visit us in Passeig de Sant Joan 181 (Barcelona), in Gracia’s neighbourhood and 10 minutes walking from Sagrada Familia. See you there!...

Read More
How to preserve and consume your ham?
Dec19

How to preserve and consume your ham?

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 not to waste your piece, we provide you with some tips and basic instructions. Without further ado, let’s start. Whole ham (with bone) If you aren’t going to eat it all the same day, preserve the whole unpeeled ham. Store it in a cool, dry place and not directly exposed to sunlight. Cover the cut with a clean kitchen cloth or with the same ham bag. If you live in areas with a dry climate, you can also cover the cut with a piece of fat, so it won’t be dried up. Try the recently ham cut, so you only should slice the part to be eaten. Its flavour is unique! You can take even months to eat it all. Although the piece may be more dried, you can eat it anyway. It will be as delicious. Boneless ham Keep it somewhere cool, dry and not directly exposed to sunlight. The preservation temperature should be constant, in a cold place if possible. The fridge is just the perfect place to keep it. Whenever you will eat it, get it out the fridge some time before consuming it, so the piece will get temperature. Keep the piece in a Tupperware in order to avoid its contact with external factors. Only cut what you are going to eat. Use a chopping board and a slicing knife to do finest slices. Sliced ham Keep the slices in a dark, cool and dry place. Keep all the slices in a Tupperware in order to avoid direct contact with external agents. Get the slices are going to be eaten out the fridge before consuming it to settle them, so the piece will get temperature. It is very important to know how to preserve the ham to avoid wasting your piece (or the slices you have got) or consuming it in bad condition. Now you know how to preserve it, so if you want to buy Iberian or Serrano hams, buy it here....

Read More
Sorts of Iberian Ham: we clear it up
Nov16

Sorts of Iberian Ham: we clear it up

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 between all types of ham, its variants and all the shades we can find in the ham’s world, which are not few.   We want you to have a clue when buying a ham, so we’ll explain some of the most important features regarding hams and its world. There are different possible classifications: breed (Iberian or white pig), breed’s purity (if it is 50% or 100%) and type of feed (Acorn, bait or both mixed) that the pig followed in its growing season. Finally, the classification would be as follows: Bellota 100% Iberian ham: This means that the pig is 100% Iberian breed and has been fed with acorns and natural pastures until they reach 50 kg. To be considered 100%, both parents must be of Iberian breed. The colour of its label is black and this is the highest quality Iberian ham. Bellota 50% Iberian ham: This means that the pig is 50% Iberian breed. The mother is Iberian breed and the father is duroc breed. As in the Bellota 100% Iberian ham, the pig has been fed with acorns and natural pastures until they reach 50 kilos. The colour of his label is red and they very high quality hams. Cebo de Campo Iberian Ham: This means the pig has been fed with pastures, feeding stuffs and some acorns. They are raised in large spaces since the pork can move; the ham is of better quality contributing the infiltration of fats. Its label’s colour is dark green and this would be the most similar equivalent to the extinguished Recebo ham. Cebo Iberian Ham: This means that the pork has been only fed with feeds until they reach the minimum age and weight to be slaughtered. Its label is white regardless the purity of it breed. There are designations of origin. Basically, those are certifications about the origin of the pork, and the ham as a result. This will help us to know the origin of the pig, where it has been raised and sacrificed. Within these classifications, the most popular are Jabugo-Huelva, Guijuelo (Salamanca) and Dehesas de Extremadura. We want you to know what you purchase since buying good hams is about confidence. As you have seen, ham is about tastes, drying periods and previous feeding. If you want to buy the highest quality hams, we recommend you to buy Iberian Hams...

Read More
“Maladúa” the world’s most expensive ham
May17

“Maladúa” the world’s most expensive ham

“Maladúa” the world’s most expensive ham costs 4,100€ a leg. No doubt Spanish Brand “Dehesa Maladúa” is the world’s most expensive ham. it was recently prized with the charcuterie world’s equivalent of an Oscar in Biofach – Nuremberg. The Europe’s leading organic foods trade fair declared this unique dry-cured ham its best product.  The prize-winning ham comes from a rare breed of pig called the Manchado de Jabugo, its name refers to the dark patches on the animal skin. Dehesa Maladúa’s creator and owner, Eduardo Donato, has achieved to protect this breed from extinction 25 years ago when he settled in Huelva province in southwestern Spain. Manchado de Jabugo ham’s unquotable taste is due to the fact that the pigs do not eat animal feed, but only natural food from the pastures. Donato owns 80 hectares of “dehesa” to forage them with acorns and green fodder in the woodlands of Huelva. The excellence of his products has already been confirmed by Córdoba’s Nutritional Science and Food Technology Department, up to the international norms. Its color, is dark-red and glossy; its fat is white and fine; its aroma is intensive and its overall flavor is salty and sweet at the same time. The Manchado de Jabugo breed was affected by the swine fever epidemic in 1958.  The farmers did not appreciate it enough  because it took longer to reach their maturity and is less fertile than other iberian pigs. A Manchado de Jabugo pig needs  up to three years to reach the optimal weight, while others can be processed to ham when they are from 14 to 18 months. Then another six years are needed before the ham is cured. There is another reason why they are considered less attractive: Manchado de Jabugo pigs sometimes do not flaunt the dark pigmentation in their hoofs that is the most important features of Iberian ham (pata negra).  Donato takes care of his valuables pigs with great engagement, they wander freely across Donato’s woodland neighboring to Picos de Aroche UNESCO biosphere reserve. Donato decided to settle in this zone in 1990 acquiring an old farm in Maladúa, a small  village near Cortegana, forgotten by God and by the humans. So than he began to study intensively about sustainable pig breeding and ham curing. Now he runs a virtually one-man successful company, supported only by his family. Donato provides the international market with less than 100 hams a year, while they are now sold all over the world. For the “famine” of top-quality Iberian ham such as Maladúa and the high cost of production, the customers have to pay top price, They are not...

Read More
Perfection in cutting a slice of ham
Nov04

Perfection in cutting a slice of ham

We teach you some tricks to enjoy the ham in the best possible way during Christmas and at any time of the year. 1. Set the ham in a good place When you get at home your ham, you have to unwrap and hang it to aerate and follow their healing process. The ideal place is a cool, dark place, but not outdoors. At time to cut it, it is best to place it in a ham to facilitate cutting. 2. Tools A carving knife is essential for a good cut, other short-bladed knife to remove the outside and remove the skin and fat, and a sharpener, as the carving knife must be very sharp. 3. Remove the crust First the leanest part is consumed as it dries before, so we will place the ham with the hoof up. With short-bladed knife, remove the skin and yellower part of fat around the ham. As we see meat portion, a vertical cut started about seven centimeters of the hoof that will stop the horizontal cutting of the slices. 4. Cutting With the carving knife, try to make slices as thin as possible. The more sharp the knife is, the easier it is. It is important to keep the horizontal cut and make about six centimeters wide and four to five long. And when we reach the bone, turns the ham and start again. For as little as possible to dry, it is ideal cover with the slices of removed...

Read More
Real Time Analytics