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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How to choose your perfect ham holder? Over-table or wall ham holder?
Sep26

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. You can see there are several factors affecting the quality and the cut of the ham. Among them, choosing the correct ham for each occasion is the result. It is important to choose a ham holder which fits on our needs, in which we can manipulate our ham or ham shoulder properly to avoid injuries and avoiding to waste our ham. If you are thinking of giving (or self-giving) a ham holder as a present in you don’t know which is better, hold on and we are explaining everything to you. Al the time to choose a ham holder, it is important to take into account different factors which will be influencing our option. These are the following: -Weight, shape and dimensions: When considering ham holders, stability is very important; and here stability and weight are extraordinary alike. It is important for you to use the ham holder in a roomy place where to manipulate the ham properly, which has certain weight to ensure stability and comfortable to use. -The aim of using it: depending on which is your porpose, we will recomend one or another. We won’t recommend the same ham holder to someone who is a professional ham cutter who uses it every day, to someone who only uses it at family and friends meetings.  If you want it for professional use, everything change. -Rotating/non-rotating gripping: Gripping and base are the most important parts of ham holders. If the gripping rotates, we will be able to turn the ham without removing it, so it will be much comfortable. -Non-skid base: There is nothing more incomfortable than an unstable and slippery ham holder, so a base with non-skid elements as valves is very important. -The space you have: as previously named, the space available is something important when choosing a ham holder. This will be determinant to choose either a wall or a over-table ham holder. In short, the choice of your ham holder will be mainly based on the space available to use it and its aim (domestic, professional or both purposes). If you have space available, an over-table ham holder is better because it is more comfortable to use as well as cutting best your ham. If you do not know which one to choose, we recommend you buy the Teide ham holder...

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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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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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“Spanish Ham Master” experience: a different tasting in Barcelona.
Jun06

“Spanish Ham Master” experience: a different tasting in Barcelona.

There exists different sort of tastings. We can find wine, ham, oil tastings… and if we will search, we would find many more. When we travel, there’s nothing better to try best area products, to learn more about its culture. If you are from the tasting’s country, this experience is also unforgettable, so you can discover new flavours and smells, worth of beautiful and delicious memories. And, what about combining different sort of tastings? It is also such an original and fun option. We like ham, wine and good food. Why not mixing everything? This is what you are thinking. If you love those three things, we have the perfect plan for you and we are giving you the perfect excuse to visit Barcelona. The dream of every “globetrotter gourmet”. So, what about living the “Spanish Ham Master” AirBnB’s experience? It joins everything you are looking for: ham, wine, good food and the city of Barcelona. This experience lasts around 1 hour and it is done in Pernil 181, our store. It is located very close to Sagrada Familia, placed in Gràcia’s neighbourhood. This experience is far different from a simple food and drink tasting. We will talk about our history and our origin as a traditional hams store. At the end of the day, it is a ham and wine tasting but mixed with the affection and care of a lifelong store of Barcelona. So far, so good. We will do the tasting as follows: our “Ham Master” will explain all of our ham’s secrets, which has been cured by ourselves. You will learn how to differentiate them, from where in Spain they come from and even trying them. We will discover you our history and experience as professional ham masters. In addition, you will try 2 of our delicious wines, which makes this experience outstanding. We wish you love our “Ham Master” experience and we see you soon, in...

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“Maladúa” the world’s most expensive ham
May17

“Maladúa” the world’s most expensive ham

“Maladúa” the world’s most expensive ham costs 4,100€ a leg. No doubt Spanish Brand “Dehesa Maladúa” is the world’s most expensive ham. it was recently prized with the charcuterie world’s equivalent of an Oscar in Biofach – Nuremberg. The Europe’s leading organic foods trade fair declared this unique dry-cured ham its best product.  The prize-winning ham comes from a rare breed of pig called the Manchado de Jabugo, its name refers to the dark patches on the animal skin. Dehesa Maladúa’s creator and owner, Eduardo Donato, has achieved to protect this breed from extinction 25 years ago when he settled in Huelva province in southwestern Spain. Manchado de Jabugo ham’s unquotable taste is due to the fact that the pigs do not eat animal feed, but only natural food from the pastures. Donato owns 80 hectares of “dehesa” to forage them with acorns and green fodder in the woodlands of Huelva. The excellence of his products has already been confirmed by Córdoba’s Nutritional Science and Food Technology Department, up to the international norms. Its color, is dark-red and glossy; its fat is white and fine; its aroma is intensive and its overall flavor is salty and sweet at the same time. The Manchado de Jabugo breed was affected by the swine fever epidemic in 1958.  The farmers did not appreciate it enough  because it took longer to reach their maturity and is less fertile than other iberian pigs. A Manchado de Jabugo pig needs  up to three years to reach the optimal weight, while others can be processed to ham when they are from 14 to 18 months. Then another six years are needed before the ham is cured. There is another reason why they are considered less attractive: Manchado de Jabugo pigs sometimes do not flaunt the dark pigmentation in their hoofs that is the most important features of Iberian ham (pata negra).  Donato takes care of his valuables pigs with great engagement, they wander freely across Donato’s woodland neighboring to Picos de Aroche UNESCO biosphere reserve. Donato decided to settle in this zone in 1990 acquiring an old farm in Maladúa, a small  village near Cortegana, forgotten by God and by the humans. So than he began to study intensively about sustainable pig breeding and ham curing. Now he runs a virtually one-man successful company, supported only by his family. Donato provides the international market with less than 100 hams a year, while they are now sold all over the world. For the “famine” of top-quality Iberian ham such as Maladúa and the high cost of production, the customers have to pay top price, They are not...

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