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

 

How to correctly slice a ham?

It seems easy, but when it comes to getting down to work, you will find that not everyone manages to master this art. You should have a lot of patience, but yes, the reward of being able to enjoy a good ham sliced by you with your family, is often the best...

Jabugo, an Iberian treasure

Why is this municipality considered one of the cradles of Iberian ham? Jabugo is located in the heart of Sierra Morena, in what is called Sierra de Aracena and Picos de Aroche, in the north of the province of Huelva (Andalusia). Its Iberian Hams are known throughout...

Jabugo 5J Cinco Jotas Ham, a gastronomic treasure

Jabugo 5J Cinco Jotas Ham, a gastronomic treasure

The excellence of the 5J Jabugo Hams is indisputable. And today, we tell you why. The production process of these pieces has remained faithful from its origins, guaranteeing the preservation of the purity of the breed and the authenticity of its flavor. And it is...

How to correctly slice a shoulder

Today, we teach you how to correctly slice a shoulder, because you should know that the morphological characteristics of shoulders and hams are different, and the task may be even more complicated. It is not impossible yet, with a few brief indications you will...

How can we profit iberico and serrano hams skin?

How can we profit iberico and serrano hams skin?

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...

It’s time for harvesting

It’s time for harvesting

The harvesting has been anticipated this year due to a warmer summer and other factors. Usually, this year the collection has been advanced around ten days. In other areas such as the DO Wines of Madrid, they have already finished their harvesting. The time when the...

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