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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Spain, a food country. 15 dishes of Spanish cuisine you have to try
Apr12

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 attributed to a particular place and you can enjoy it anywhere. With or without onion is its main variant, and convenient to enjoy at any time of day.   The Andalusian gazpacho Another easy and essential, that cold tomato soup that many tourist people hate, but many others lose the sense especially on hot days. Tomatoes, cucumber, onion, olive oil, garlic and bread, they are the main ingredients. There are up lately who adds pepper and watermelon as variant.   The Valencian paella Since its inception, thousands have been its variations. Depending on the region, with snails are cooked up. And within each region, each has his methods, but there is always an ingredient that never fails in the paella, rice. Mixed, vegetables, meat or seafood paella, there for all tastes and colors.     Migas in Teruel   The migas has as main ingredient bread. It consists of slicing the bread and let soak for a while, some people leave it a day, with a little salt. After fry with oil and garlic, stirring to prevent sticking to the pan. It is usually eaten accompanied by roasted sausage, grilled sardines, fried peppers and melons. The important thing for this dish is it a good bread crust and dense white crumb. Nothing to do with the bread consumed nowadays, which is frozen and baked.   Galician octopus It is a traditional dish from Galicia and basic in its cuisine, made with whole boiled octopus (usually copper pots), a dish common to celebrate. In some towns it is assigned one Sunday each month for ‘Pulperas’ (women who cook this dish), especially in the province of Orense, and they cook it on the street for people who want to taste it.   In Catalonia, Escudella I Carn D’olla   A more filling dish, it can be considered as meat soup pot. Original escudella includes three kinds of meat: pork, beef and chicken, cooked in a broth of vegetables. It is especially characterized by using in the boiled a large elongated meatball that once cooked it is cut into slices to distribute, made with minced meat mixed with bacon, egg batter, bread crumbs, garlic and parsley, and that it passed by flour and it is fried a bit before being cooked in the water that gives the broth.                 7.  The Asturian bean stew The traditional dish for excellence in Austurias, whose main ingredients are the beans, sausages...

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The Spanish Ibérico Pig and the Bellota Ham
Sep19

The Spanish Ibérico Pig and the Bellota Ham

The Iberico Pig is a unique animal which is only found in the Iberian Peninsula (Spain). This animal enjoys a privileged live style in the Spanish Dehesas, where it is raised order to produce the exceptional Ibérico Hams which are known all over the world. This video explains the whole process of raising this animals which is of major importance in order to obtain top quality Ibérico ham. The Ibérico pig goes through different stages of fattening during its live. The first stage of course is the breastfeeding, this stage is very important and lasts until the pigs reach a weight close to 11kg. The second stage of fattening follows in the grass lands of the Dehesas where the pigs fed with natural compound feed, grass and cereals until they reach a weight of approximately  50-60Kg. Then we arrive to the key stage of fattening which is called “Montanera”, this  stage starts around October and finishes in January, during this stage the pigs eat mainly acorn. The large area of the Dehesas provide this animals with enough oak acorns to increase the weight of this animals to 150-165 kg, they can eat about 7kg per day. To get the most out of the oak trees, there is a technique called “Vareado” (a person hitting the tree with a long stick) used to bring down the acorns so that the pigs can enjoy them freshly when fallen from the tree. When the animals reach the desired weight and The “Montanera” period finishes, it is time for the slaughtering. At this stage the animals must meet a minimum of 14 months of live time, only so it is possible to get the best Ibérico...

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The Dehesa a unique ecosystem
Aug28

The Dehesa a unique ecosystem

The Dehesa is the natural habitat of the Iberian pig, it is a unique ecosystem that is only found in the Iberian Peninsula (Spain). This large area that cover between 4 and 6 million hectares, and is characterized by its oak trees and its unique landscape. The Dehesas are found in the southern part of Spain and Portugal, Oak trees have been growing for centuries, as result we obtain a unique ecosystem overshadowed by trees. A unique area with Mediterranean climate known as “Dehesas”. The Dehesas are basically made of layer trees, crops, grass lands and wildlife, this area is covered with Holm oak and Cork oak trees which produce the acorn which is of major importance for the Iberian Pig. The Dehesas are mostly used as grazing livestock although it is also used for planting crops and other types of...

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Enjoy your holidays with Iberian ham and extra virgin olive oil.
Aug01

Enjoy your holidays with Iberian ham and extra virgin olive oil.

This summer enjoy the best of Mediterranean cuisine, a healthy and tasty diet. Spanish ham and Extra virgin olive oil are two of the most noteworthy products  of the Mediterranean food culture. Studies show that people in Mediterranean countries get less sick  thanks to the Mediterranean diet. It has been shown that a regular consumption of Spanish Ham and extra virgin olive oil contains a high percentage of unsaturated fats, natural antioxidants, poly phenols, oleic acid and vitamin A and D. This properties make Spanish ham and extra virgin olive oil very beneficial for avoiding Diabetes, hypertension problems, improve digestive function, promote bone growth, reduce the risk of arthritis and some types of cancer, promote brain development and act as natural...

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