por thespanishham | Feb 13, 2012 | Serrano ham, Super Serrano
The Gran Reserva Serrano ham is the hind leg of the white Spanish pig fed with natural compound feed. The traditional curing process takes more than 15 months. During this time our hams dry slowly inside the “bodegas”, natural cellars, to reach a balance bouquet. Top...
por thespanishham | Feb 13, 2012 | Bellota ham, Spanish 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...
por thespanishham | Feb 13, 2012 | Cut Spanish ham, Spanish ham
How to cut the Spanish Pata Negra ham? To make a good cut of a iberico pata negra ham at home you shold follow some easy steps. First, prepare the tools for this task. The «Jamonero» a ham holder, a short rigid knife and a long flexible knife. All knives must be...