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...
The salting of Ibérico ham: the key of the salt

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...
The D.O. Huelva hams become DO Jabugo

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...
How can we use serrano and ibérico bellota spanish ham bone?

How can we use serrano and ibérico bellota spanish ham bone?

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...
Bellota shoulder ham

Bellota shoulder ham

Iberico  Bellota Spanish shoulder ham is a pure bred Iberian pata negra and acorn fed in the pastures of Extremadura. The curing time exceeds 24 months for top quality shoulder hams. An intense flavour and an unbelievable aroma with small pink, fat layers help...
Iberico shoulder ham

Iberico shoulder ham

The Iberico pata negra shoulder ham (cebo de campo) is the foreleg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and acorns. Traditional production process and curing period for more than 18 months. This is a high...
Bellota Spanish ham

Bellota Spanish ham

Iberian  pata negra Bellota Spanish ham is a pure bred Iberian pata negra and acorn fed in the pastures of Extremadura. Curing time over 36 months for top quality hams. Intense flavour and an incredible aroma with small pink fat layers which helps appreciate better...
Our ham: Presentation & Shipping

Our ham: Presentation & Shipping

Enter our online store and you can buy Spanish Iberian pata negra ham of the highest quality. We have competitive prices because we are manufacturers with an experience of over 30 years. We guarantee the quality of our Extremadura Iberian hams. In our online store,...
How preserve the Spanish Pata Negra ham

How preserve the Spanish Pata Negra ham

Vaccumm packed sliced products: As soon as you receive it, store it in the refrigerator. Take it out about 15 minutes before serving, to be eaten at room temperature to better appreciate its flavor and its oily texture.   Ham with bone: When you receive the ham,...