What are the keys to Joselito ham, “the best ham in the world”?

What are the keys to Joselito ham, “the best ham in the world”?

Joselito hams and shoulders are unique pieces, from the Guijuelo area, in Salamanca. They are called «the best hams in the world» and the Joselito pieces are unique in the market. Do you want to know why?  Happy pigs The happy pigs with which the pieces of...
How can we profit iberico and serrano hams skin?

How can we profit iberico and serrano hams skin?

Ham and shoulder iberico bellota and serrano skin is the great forgotten at the time to consume or/and profit our ham. It is normally used to avoid overdry the ham but, did you know it can also be used and flavour enhancer or to make pig rinds? It is well known that...
The salting of Ibérico ham: the key of the salt

The salting of Ibérico ham: the key of the salt

The salting Ibérico ham process is one the most important steps in the elaboration process. This is a delicate process, which also gives character to the ham. This step is should be done very carefully, always under the control of a ham expert as the ham quality may...
The D.O. Huelva hams become DO Jabugo

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

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...

Which types of ham-slicing knifes are?

Did you know that ham knifes have a fundamental role on its quality? There is nothing better for Christmas than a good Iberian ham. This may not sound Greek to you but, did you know how to use them properly? Let me make a brief introduction for you: traditional...

The best Iberian ham in Barcelona for the MWC, the Pata negra

The Mobile World Congress is done in Barcelona and it is the most important mobile technology congress in the world. This congress brings together some of the most important professionals in the sector worldwide and where the most cutting-edge mobile technologies are...

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...

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...

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...

How to choose your perfect ham holder? Over-table or wall ham holder?

With the arrival of winter, festivities and christmas holidays we love enjoying the best fooding products as hams. The quality of the ham may depend of the cut of ham. Although it seems something insignificant and even nonsense, ham holder has a very important role....

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...