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All the information about Pata negra, iberico, Bellota Serrano, Jabugo, 5J, Joselito, Jamonarium, cebo, Guijuelo ham.

Fresh Iberian meat: where it comes from and how many cuts there are

fresh meat, iberian meat, iberian porc, Uncategorized

Today we are going to talk about the different cuts of fresh Iberian meat there are. All these names have something in common: they come from the Iberian pig. These cuts will be different depending on the part of the pig from which they are extracted. We explain them...

Buy Black Angus beef online

Barcelona, beef snack, Black Angus beef meat, blog, Dehesas, Uncategorized

Today we are going to talk about where and how to buy Black Angus beef online. This type of meat is among the best valued in the world for its juiciness and its characteristic and intense flavor. It also has a good index of infiltrated fat, hence it has that marble...

How can we profit iberico and serrano hams skin?

100% Bellota, Anchovies, appetizer, Bellota 100%, Bellota 50%, Bellota ham, blog, cebo de campo hams, Curiosities, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, gastronomy, gourmet cuisine, ham, ham's skin, how to use ham's skin, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, pernil 181, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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...

We improve our online store selling hams and Iberian sausages

ham, Jamonarium

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.

The salting of Ibérico ham: the key of the salt

100% Bellota, 75% Bellota, Bellota 100%, Bellota 50%, Bellota ham, blog, Cut Spanish ham, D.O. hams, DO Huelva, DO Jabugo, gastronomy, ham, iberico Bellota, Iberico ham, Jamonarium, pernil 181, salting ham, salting process, Serrano ham, shoulder hams, Spanish Bellota, spanish food, Spanish ham, Top "pata negra"

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

100% Bellota, Bellota 100%, Bellota 50%, Bellota ham, change of name, Cut Spanish ham, D.O. Dehesa de Extremadura, D.O. hams, dehesa de extremadura, Dehesas, DO Huelva, DO Jabugo, gourmet cuisine, ham, huelva, iberico Bellota, Iberico ham, jabugo, jabugo-huelva, Jamonarium, pernil 181, shoulder hams, Sliced Spanish ham, Spanish Bellota, spanish food, spanish gastronomy, Spanish ham, Spanish Pata negra, Top "pata negra"

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?

100% Bellota, Barcelona, Bellota 100%, Bellota 50%, Bellota ham, blog, Boned Spanish ham, cebo de campo hams, D.O. Dehesa de Extremadura, D.O. hams, gastronomy, ham, huelva, iberico Bellota, Iberico ham, jabugo, Jamonarium, pernil 181, salamanca, Serrano from Salamanca, Serrano ham, shoulder hams, Sliced Spanish ham, Spanish Bellota, spanish gastronomy, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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?

Arcos, arcos knife, Barcelona, blog, Christmas, Christmas days, Curiosities, Cut Spanish ham, gifts, ham, holidays, iberico Bellota, Iberico ham, Jamonarium, knife sharpener, Knifes, pernil 181, Promotion, Serrano ham, shoulder hams, Sliced Spanish ham, slicing knife, Spanish Bellota, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"

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...

Canned sardines and fish: a brief explanation

Anchovies, anchovies in olive oil, Barcelona, blog, canned fish, canned tuna, Curiosities, gastronomy, gourmet cuisine, Jamonarium, natural antioxidants., oleic acid, Omega 3, pernil 181, premium food, Seafood, small sardines, summer, Super Serrano, Top "pata negra", Vitamin D

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...