Serrano Spanish ham
Feb13

Serrano Spanish ham

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 quality Serrano 100%            ...

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Bellota Spanish ham
Feb13

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 the fabulous texture of this masterpiece. Iberico Bellota 100%           Iberian pata negra Bellota Spanish ham Boned Iberian pata negra Bellota Spanish ham Sliced Iberian pata negra Bellota Spanish ham                  ...

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How to cut the Spanish Pata Negra ham?
Feb13

How to cut the Spanish Pata Negra 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 sharppened, it’s very important.   First put the ham in a ham holder, “jamonero”. Be sure you have a solid ham holder or the ham is going to keep on balancing while you cut. Cut the top skin and the fat covering the ham. Then slice the ham with a “jamonero” knife, try to do it as flat as you can, to keep the slice as big as you can. Keep on cutting until you get to the bone. Then turn it upside down and do the same procedure on the other side. The pieces of ham with rest near the bone are very tasty, pull them out with the short knife and eat them as “tapas”. Enjoy your meal!!! Buen provecho !!!...

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