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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Sobrassada: a Balearic delicacy
Jun20

Sobrassada: a Balearic delicacy

Sausages are delicious, right? In sandwich, with some bread, some others with anything else… but today we are going to talk about a different sausage. I give you some clues: No sausage is spead, but this one does. It comes from Balearic Islands, exactly in Majorca. It colour is laud orange. It’s what you’re thinking, today we will be dealing with sobrassada. It is also known as “Mallorquina” due to its place of origin: Majorca. This Balearic delicacy is protected under “geographical indication” title, which means the product has a very particular origin and its reputation is due to the place of origin. In other words, the sobrassada is “100% balearic” and its prestige is given thanks to Majorca’s population. Curiously, the sobrassada has its origin in the need of preserving food during long time periods using the salt technique. It is thought it has a southern italian origin, or at least the word’s etymology shows so. The word “sobrassada” cames from the word sopressata which means “minced”, to make sausages. Thanks to the existing foreign trade in the 16th century, the production technique was extended to the Iberian Peninsula, then arrived to Valencia and afterwards, to Balearic Islands. There, it had been very expanded and got its current fame. Dating back in 1403, the sobrassada was already famous. There are existing documents in which the King Martin I of Aragon asks to King Martin I of Sicilia for sobrassadas and other products. It is incredible the long history that a product as common as the sobrassada has. There are two sorts of sobrasada: “Sobrasada de Majorca” and “black pig Sobrasada de Majorca”. Basically, the “Sobrasada de Majorca” uses meet from any breed of pig but the “back pig Sobrassada” only uses meet from the native breed of Majorca. This delicatesen is produced all over the island, so its name fits like a glove. Even if we only talk about its meat, we have to bear in mind it is spiced with paprika, pilgrim, oregano and thyme. If you are a porc meat and spices lover, this delicacy is done for you. Sobrassadas can also be classified according its presentation. It may be in sausage, in a thick piece of gut, with a semi-spherical shape… and many more. Different strokes for different folks. To taste a good sobrassada, you don’t need to travel to Majorca. We suggest you try this ecological sobrassada from black pig. Impossible to try more pure...

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