We improve our online store selling hams and Iberian sausages
Sep04

We improve our online store selling hams and Iberian sausages

We are very happy to introduce you to the new face of our online shop selling hams and gourmet products. We have modified the image and functionalities to make it easier to use and to make the information easier to find.

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The salting of Ibérico ham: the key of the salt
Apr11

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 vary depending on the conservation.  The quality of the ham come from the best pig may be ruined because of being too salty or not salty enough. What is the salting process? The salting is a very old technique. Traditionally, the salt was used to preserve fresh food. In the case of preserving the ham, salt helps to extract, dissolve and return the gravy to the ham by dissemination. By this process, proliferation of microorganisms which may rot the meat becomes harder. So the secret of salting ibérico hams is in the perfect percentage of salt according to ham’s capacity to absorb it. This process is known as osmosis, which consists on the natural capacity of the ham to absorb salt and offload fluids.   How many salt needs each ham? We can’t apply a random amount of salt to hams and shoulders because each piece will absorb the salt quantity needed for it preservation. There is a general rule in which 1 kilo worth 1 salting day, always under ham expert’s supervision as it is not an exact science. Along the process, the ham will be turned in order to absorb the salt uniformly. The salting days depend on the weight of the piece (more days for hams than for shoulders) and the amount of fat, as this an agent which slows down salt infiltration and diffusion. In other words, ibérico bellota hams have more fat than serrano hams, so they need longer salting period for the optimal result.   Futher information about salting The salting technique more used and know is salting in stack. The classic technique is to create columns or stacks of 6-8 hams separated by a 10-15 cm salt layer. At the end, hams are covered with salt homogeneously. For the salting process, we will need specific sort of salt. The salt used should be sea salt (coarse or semi-coarse) additive free in order for the process to be as natural and product-respectful as possible. The salting process is very important to get a good ibérico ham, done in cold-storage rooms at 2 Celsius degrees as average temperature and relative approximate humidity is 90%. Without this process, the ham will lose quality and flavour, as we won’t enjoy the real iberico and serrano ham as we know it...

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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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Which types of ham-slicing knifes are?
Feb10

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 ham-slicing knife, ham-slicing knife with alveolus, cooking knife and knife-grinder as an accessory. If you want to become an expert ham cutter but do not know how to start, we’ll give you some tips for you not to lose when you start your piece. It is important not to put the cart before the horse and know how to properly use each knife. Continue reading, we are guiding you.   Kinds of ham-slicing knifes   Firstly, there is the traditional slicing knife, i.e. the all times slicing knife. To get a high quality slicing knife and not to waist our money, the blade should be long and flexible, as made with stainless steel. This is important to make a nice and fine cutting in order to profit the ham as much as possible and enjoying its flavour and aroma.   Secondly, we have the slicing knife with alveolus. In sort, it is like a traditional slicing knife with little “holes” to separate the slices better. If you normally slice hams or it is your job, this knife is perfect for you.   Thirdly, there is the cook knife. This knife is quite different by their characteristics and the use given. Unlike the previous two, the blade is rigid and wide to well remove the bark.     Ham-slicing knifes accesories   As a complement, we can also count on a knife-grinder to hone our knives before using them. It is important to have all our knives in perfect conditions to cut the ham the best possible slice and enjoy it. If you don’t know which knife to choose we recommend you to try the natura slicing knife from...

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Canned sardines and fish: a brief explanation
Jan26

Canned sardines and fish: a brief explanation

Sardines and anchovies are very appreciated in and outside Spain. I propose to get into the history of Sardinophilie or Sardines . Sometimes, sardines are used in idioms with not good fame . We use it as a comparison when we talk public transport or when it does need describe the little space available on the beaches of the Mediterranean seashore. There is a well-known idiom in spanish which says: “I felt like a canned sardine“.   Sardines production from its beginning To get the most positive side of the canned sardines, will explain more about this invention and its benefits. The production of canned sardines dates back to the year 1810 which has been possible thanks to Napoleon’s initiative. It was not him who had that idea, but he was the promoter of this invention as a good resolution to preserve ingredients during long time periods. By that time there was nothing to open lid, so it was simply opended with a bayonet.   By the end of the 19th century, Brittany was leading the canned sardines international market and France even had the monopoly of canned products, but Spain and Portugal followed its example and ousted them. Looking at the actual canned sardines, they have nothing to do with the ones long ago: it was the poor’s food or for lower social classes.   Sardines nowadays Since some time ago, some canned fishes are considered a delicacy (at least high quality canned sardines and anchovies) and nowhere like Spain to appreciate it. In Galicia, the capture begins in June when sardines are at their maturity and firmness point preserving the fish flavour a bit sour. The fishes are carefully handly selected and scaled.   It is important not to forget sardines are very healthy, so they have a low n-3 fatty acids. Once the can opened, the sardines can be served from the can or with bread with butter or fresh tomatoes.   Now, there are good news for sardines lovers and defenders. Scientists at the American Fisheries Institute of the Ocean and Atmospheric Administration have observed sardines in oceans over the years. They examined catching conditions in trawl nets and calculated being based on the quantities of fish eggs found there. The result of these investigations comes up with an amazing conclusion: “The natural sardines development is not longer in danger. On the contrary, the amount of these fish tends to increase”   Conclusion about sardines study They confirmed that the population of predatory fish, such as cods and tunas, was reducted over the past 100 years and declined by approximately two-thirds. The total amount of “forage fishes”, such...

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