Happy new year, with your beloved ones!
Dec25

Happy new year, with your beloved ones!

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 closer a bit of Spain, wherever you are in Europe. Just like that, we wish you a very happy new year!

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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....

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When did we started to eat nougat on christmas?
Dec06

When did we started to eat nougat on christmas?

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 is believed nougat has Arab origin and that arose around the 11th century. But, have you ever wondered why we consumed it in Christmas and when this started? Its components could be consumed throughout the year. Instead, nougat only appears at Christmas. Why? Continue reading for further information. There are several theories why nougats are consumed (or used to be consumed) especially at Christmas. Firstly, ingredients used to make it were very expensive, so it was reserved to be consumed only on special occasions. Although at first the nougat was a food only for those rich, it ended up becoming a Christmas delicacy. Secondly, it is thought farmers had no work during the months before Christmas, so they had to make a living in some way. Matching up off-season for the farmers happened just before the beginning of the winter, they became temporary nougat-makers. Although the origin of the nougat dates back in the 11th century, in our country acquired fame and popularity during the 15th century thanks to the strengthening of almond cultivation and the development of beekeeping. It happened thanks to the climate in the Iberian Peninsula, which favoured the two factors to occur at the same time. Now you know more about Christmas’ star, we encourage you to try our best nougats. If you can’t resist this Christmas delicacy, we recommend you try our most classic nougat of...

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Where does the idea of Christmas Hampers come from?
Nov17

Where does the idea of Christmas Hampers come from?

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 Hamper”. But it is worth emphasizing, that the tradition of giving a basket with food was already known in Roman times. They called it sportula, because it came in a basket of esparto or wicker. Over time the name of sportula became the synonym of gift or reward.   In December there was a very important sportula, which coincided with Saturnalia, in honour of the god Saturn. It was celebrated with sacrifices and a public banquet. This festival was very appreciated by the people and lasted several days, until December 25th. During these festivals, houses are decorated with plants and lit candles. The gifts among friends and family were made, exchanging the sportulas with olive, laurel, dried figs and other foods. It was the end of the dark period of the year and the beginning of the period of light; the birth of Sol Invictus, coinciding with the winter solstice and the beginning of the longest days.   These celebrations lied at the core of Roman civilisation, that the Christian hierarchy had great problems to end its performance. There was no other remedy but to substitute the birth of the Roman god Sol Invictus for the birth of Jesus of Nazareth. Some of the previous customs have been adapted to the Christian festivity that today is known as Christmas Day. Christmas is, therefore, assimilation on the part of the church of pagan customs, granting to the figure of Jesus Christ the same symbolic character of rebirth as to the Sun. These festivals where the sun reborn, encourage us to offer gifts to maintain and strengthen the ties we have created.   Giving away a basket with good foods is a more ancient than we might think. It has changed from reflecting the good relations between the well off and the plebs in ancient Rome to be adopted in today’s life. We hope that this beautiful custom continues to grow. We all know that generosity is worth it.   If you also think, it is a good idea to give a Christmas Basket as a present, here are our...

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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...

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Pâté and foie gras: Differences and similarities
Nov03

Pâté and foie gras: Differences and similarities

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 best way to welcome your guests.  Pâté and foie gras are such recurrent ideas to serve as snacks and delicious dishes in your meals. But you’ll wonder… Pâté or foie gras? You maybe know the general differences between both, meanwhile they are unknown at many levels. If you want to know more about which product is better for you to make your snacks and dishes, let us explain you out and about. On the one hand, there is the foie gras. This product is made by using only liver of goose or duck that has previously been overfeed with the purpose of developing it as much as possible.  For its production, the liver is not mixed with other foods. It is only treated with warmth for a better cleaning. This typical French delicacy has a high vitamin A and other nutrients, even higher than the pâté, so it will also help to increase your defences. On the other hand, there is the pâté. This product is made by mixing various ingredients and types of meat, since it is a meat  derivative of different animals. This product is not called with the correct term, which would be “pasta” or “liver pate”. It is made with a mixture of meats, including that of pork, and by mixing it with milk, flour, seasonings and spices. It is rich in vitamin A, so it is perfect for kids and adults. They see very similar, but as can see there are great differences between them. Either way, both are perfect for any occasion, any time of the year and to combine with any meal. If you want to try the foie gras, here we recommend this Duck foie gras block nature Mas...

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