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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The best iberico ham for the MWC 2018 in Barcelona, the real “Pata negra”.
Jan10

The best iberico ham for the MWC 2018 in Barcelona, the real “Pata negra”.

From Monday February 26th to Thursday March the 1st the GSMA Mobile World Congress 2018 takes place in Barcelona, as every year. This is currently considered th   So, what about enjoying a superb tasting of gourmet and ham during your stay in Barcelona? Come to our shop in Barcelona, placed in Passeig de Sant Joan 181 and treat yourself. We are Spanish ham and gourmet fooding specialists, with 30 years longer experience and a huge range of gourmet products you will love. We distribute high quality products all over Europe which you can shop via our site www.jamonarium.com   What about a fast and calm dinner in the hotel? If you want a comfortable and calm dinner in the hotel during the congress, don’t hesitate to contact us. You can visit us at our store Jamonarium/Pernil 181 or inform your hotel reception and we will do the rest. In 2 hours you will receive the dinner ready at the hotel, so you will only have to enjoy our best sausages and ham with some excellent wines. e most important mobile telephony congress in the world, bringing together the most important professionals of this field. If you prefer so, you can also visit our e-commerce site (www.jamonarium.com). If you are in Barcelona due to the Mobile World Congress, contact us and we will send the dinner to your hotel. Do you want a comfortable and calm dinner in your hotel? Count on our services!   Do you want to buy a good ham? If you want to give ham and gourmet products as a present, visit us. We will advice your best present. Can’t carry it with you in your return journey? Don’t worry, we send it anywhere in Europe. Are you in a hurry to receive it? We have express shipping service with 24-48 hours transits. If you live outside Europe, we can prepare a discreet pack to carry it in your luggage. Contact us. Visit us in Passeig de Sant Joan 181 (Barcelona), in Gracia’s neighbourhood and 10 minutes walking from Sagrada Familia. See you there!...

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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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When did we started to eat nougat on christmas?
Dec06

When did we started to eat nougat on christmas?

There is no more typical-Christmas food than nougat. Nutty, chocolate, classic… and more. Each time, the nougat is more consumed throughout the year (like ice cream), it has always been a Christmas-food reference and its different festivities. As many things, It is believed nougat has Arab origin and that arose around the 11th century. But, have you ever wondered why we consumed it in Christmas and when this started? Its components could be consumed throughout the year. Instead, nougat only appears at Christmas. Why? Continue reading for further information. There are several theories why nougats are consumed (or used to be consumed) especially at Christmas. Firstly, ingredients used to make it were very expensive, so it was reserved to be consumed only on special occasions. Although at first the nougat was a food only for those rich, it ended up becoming a Christmas delicacy. Secondly, it is thought farmers had no work during the months before Christmas, so they had to make a living in some way. Matching up off-season for the farmers happened just before the beginning of the winter, they became temporary nougat-makers. Although the origin of the nougat dates back in the 11th century, in our country acquired fame and popularity during the 15th century thanks to the strengthening of almond cultivation and the development of beekeeping. It happened thanks to the climate in the Iberian Peninsula, which favoured the two factors to occur at the same time. Now you know more about Christmas’ star, we encourage you to try our best nougats. If you can’t resist this Christmas delicacy, we recommend you try our most classic nougat of...

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Where does the idea of Christmas Hampers come from?
Nov17

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 Hamper”. But it is worth emphasizing, that the tradition of giving a basket with food was already known in Roman times. They called it sportula, because it came in a basket of esparto or wicker. Over time the name of sportula became the synonym of gift or reward.   In December there was a very important sportula, which coincided with Saturnalia, in honour of the god Saturn. It was celebrated with sacrifices and a public banquet. This festival was very appreciated by the people and lasted several days, until December 25th. During these festivals, houses are decorated with plants and lit candles. The gifts among friends and family were made, exchanging the sportulas with olive, laurel, dried figs and other foods. It was the end of the dark period of the year and the beginning of the period of light; the birth of Sol Invictus, coinciding with the winter solstice and the beginning of the longest days.   These celebrations lied at the core of Roman civilisation, that the Christian hierarchy had great problems to end its performance. There was no other remedy but to substitute the birth of the Roman god Sol Invictus for the birth of Jesus of Nazareth. Some of the previous customs have been adapted to the Christian festivity that today is known as Christmas Day. Christmas is, therefore, assimilation on the part of the church of pagan customs, granting to the figure of Jesus Christ the same symbolic character of rebirth as to the Sun. These festivals where the sun reborn, encourage us to offer gifts to maintain and strengthen the ties we have created.   Giving away a basket with good foods is a more ancient than we might think. It has changed from reflecting the good relations between the well off and the plebs in ancient Rome to be adopted in today’s life. We hope that this beautiful custom continues to grow. We all know that generosity is worth it.   If you also think, it is a good idea to give a Christmas Basket as a present, here are our...

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