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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How can we use serrano and ibérico bellota spanish ham bone?
Feb28

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 the ham. However, it is not as used due to lack of knowledge about how to use it. Here we tell you how to use it:   Make soups and stews The cooking of soups and stews using iberico de bellota and serrano ham bones is very famous among professional and amateur cookers. The bone of the ham gives aunique taste to soups and stews, making them more tasty and delicious. Different types of soups and stews are enriched with ham bones, making them more tasty.   Ham jelly Ham jelly is another way to better profit sustance of ham bone, as it is cosidered the most tasty part of ham. As in the soup, we have to leave the bone cooking until the broth becomes jelly. This is the perfect complement to go with soups or another plates with a special touch.   Give the bone to our dog (or pet) If we don’t want to cook the bone neither waste them, what’s better than giving it to our pet to enjoy it? Always carefully, but this is a real delicacy in family to enjoy! The ham bone is one of the biggest unknown at the time to profit ham, so we give you some useful ideas to better profit them. We wish you delicious ham soups this...

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Bellota shoulder ham
Feb14

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 appreciate better the fabulous texture of this masterpiece. Bellota 100% guaranteed .            ...

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Iberico shoulder ham
Feb14

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 quality “pata negra“ beacause of its curing traditional process....

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