The D.O. Huelva hams become DO Jabugo
Mar13

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 negra hams and shoulders protected under this Designation of Origin. “Jabugo ham” has always been associated with first class quality hams, but this is not exactly true. Here we tell you more about the real Jabugo ham:     Motivations to change DO Huelva’s name   The terms “Ham” and “Jabugo” are normally linked, referring to any sort of ham. Jabugo is the name of the main producer town of iberico de bellota hams protected under this Designation of Origin. The change of name’s aim is to protect the crescent fraud worldwide in relation to iberico ham and to protect Jabugo’s culinary heritage.     Benefits of changing the name to DO Jabugo   The change from DO Huelva to DO Jabugo meant important benefits for those involved in the manufacturing process. It contributed to (even) major world recognition to hams and shoulders protected under this Designation of Origin. The Jabugo ham is worldwide recognised as maximum quality hams, as the recognition given by the Designation of Origin is even major. Moreover, the official status of DO Jabugo gives a wider protection to cattle-raisers and other roles involved in the production process, as many companies sell their hams as “Jabugo hams” but they actually don’t have that recognition.           Importance of this change of name   The change of name from DO Huelva to DO Jabugo has a great importance to the sector and Jabugo’s geographical area. Firstly, it supposed a positive impact for the development and progress of Jabugo’s area by a major economic investment. Moreover, the amount of companies and farmers registered in the Designation of Origin increased, which means a major number of controlled pigs, and the production as a consequence. This change of name has been considered as a progress, offering a major protection to all the parts of the process and a major worldwide recognition. Do not be a pig in a poke and buy the real DO Jabugo...

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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...

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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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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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Ham “DO Dehesas Extremeñas”: hams with entity.
Jul04

Ham “DO Dehesas Extremeñas”: hams with entity.

When we talk about ham D.Os in Spain, the first things we came up with are “Salamanca”, “Jabugo” and “Teruel”. We all agree those three words are highly linked to D.O. ham s in Spain, but there is a world around them. By this post, we want to show you a bit more about our high quality hams: D.O: Dehesa de Extremadura or, also known as “Dehesas Extremeñas”. D.O. “Dehesa de Extremadura” hams are produced all around the Autonomous Region of Extremadura and its regulatory body is the Regulation Council of the “Dehesa de Extremadura” PDO. This denomination of origin is kind of recent as officialised in 1990 per its excellent quality and unique flavour. Its name comes from the huge amount of hectares of meadows existing in Extremadura, all of them devoted to pasture and livestock. Rearing and fattening of pigs are done in those lands, mainly feeded with acorns and pasture. Its dry and hot summers and cold winters climate result one of the most exquisit hams of Spain. We can classificate those hams in several ways: according to its breed and according to its food. If we classificate according to breed, they may be 2 kinds: 100% Iberian or 75% Iberian. In short, this represents the percentage of iberian breed pig contains, being 75% the minimum for a ham to obtain this Denomination of Origin. When we talk about 100% iberian hams, it means that the pig is “pure iberian” and the ham is “pata negra“. If we follow the feeding criteria, those may be “Bellota” and “Cebo de Campo”. In bref, this indicates the sort of breeding the pig follows during rearing and fattening. Those hams classified as “Bellota” have only been feed using the oak’s fruit and those classified as “Cebo de Campo” have been feed with acorns and pastures, combined with natural fodders. Its minimum curing period is 36 months and its colour is intense red. With delicate scent, juicy touch and intense flavour, with sweet and acorn touches; makes this ham delicious. If you can’t wait to try them, we recomment this “Bellota” ham 100% iberian D.O. Dehesas Extremeñas or this “Bellota” shoulder 100% iberian D.O. Dehesas Extremeñas.  ...

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