How to preserve and consume your ham?

por | Dic 19, 2017 | 100% Bellota, Barcelona, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, Celebrations, Christmas days, Curiosities, Cut Spanish ham, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, Dehesas, gastronomy, geographical indications, ham, holidays, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, nutrition, pernil 181, protected geographical indication, salamanca, Serrano from Salamanca, Serrano ham, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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...

Sorts of Iberian Ham: we clear it up

por | Nov 16, 2017 | 100% Bellota, appetizers, Barcelona, Barcelona MWC 2013, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, Celebrations, Cut Spanish ham, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, Dehesas, Extremadura, gastronomy, geographical indications, ham, hampers, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, pernil 181, Promotion, protected geographical indication, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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...

Casa Riera Ordeix: the best worldwide Salchichón of Vic

por | Jul 25, 2017 | Barcelona, best salchichón worldwide, blog, Casa Riera ordeix, Casa Riera Ordeix from Vic, fuet of vic, Jamonarium, no artificial preservatives, no gluten, no lactose, no sulfates, protected geographical indication, salchichon of vic, sausages, tapas, Top "pata negra", traditionally made

Why are the salchichon and fuet from Vic so special? After 160 years of tradition, everything remains the same. Their manufacturing and drying methods… it seems to be back in 1852. The time stops. Well, let’s go to the point. In this post we are going to...