por thespanishham | Feb 28, 2013 | Bellota ham, Extremadura, Spanish Bellota, Spanish ham, Spanish Pata negra
No doubt that the Iberian Bellota shoulder ham is the star of Spanish Iberian «pata negra» ham for quality and price. At our online store we make an offer until next March 12 from a Bellota shoulder ham of 5Kg at a spectacular reduced priced 89€. Its normal price is...
por thespanishham | Feb 25, 2013 | 100% Bellota, Barcelona, Barcelona MWC 2013, Bellota ham, Chorizo, Iberico ham, Olive oil, Serrano ham, Spanish Bellota, Spanish ham, Spanish Pata negra, Super Serrano
This morning I was walking around the World Mobile Congress 2013 in Barcelona (MWC) and i had a tremendous surprise when I found a smartphone presentation where the speacher asked the public their preference between a Bellota Spanish ham and a Smartphone new...
por thespanishham | Feb 20, 2013 | Barcelona, Barcelona MWC 2013, Bellota ham, Boned Spanish ham, Ham holder, jamonero, Iberico ham, Serrano from Salamanca, Serrano ham, Sliced Spanish ham, Spanish Bellota, Spanish ham, Spanish Pata negra, Super Serrano, Top "pata negra"
Welcome to Barcelona Mobile World Congress!!! Last year plenty of the assitants to the MW2013 passed throught our shop in the popular and trendy neibourhood of Gracia. We are placed near the Sagrada Familia and not far from the Passeig the Gracia, one of the most...
por thespanishham | Ene 3, 2013 | Spanish ham
The team of TheSpanishHamOnline and Jamonarium.com wants to wish you a great 2013, especially with good health. Since we want to continue offering Bellota ham, Pata negra ham and Serrano Ham online with high quality and good price, as we have done the...
por thespanishham | Dic 11, 2012 | Spanish ham
Visit GIFTS, Christmas hampers, client presents. Do you need to make a gift to a relative or a friend? You don’t have the clue about what to give? Do you want to thank with a gift your doctor or neighbor? Do you want reward a very special customer of your...
por thespanishham | Nov 9, 2012 | Spanish Bellota, Spanish ham
Iberian Bellota pata negra ham «Gran Reserva 2009,» is a special ham because of its 42 months of curing time and its great size, from 7.750-8.250Kg, High performance Bellota ham. The result is spectacular, with small injections of fat that enhance the flavor and...
por thespanishham | Oct 17, 2012 | Iberico ham, Spanish ham
How to send a ham or a palette to England & UK ? Do not know where to buy online a Bellota ham to ship to England & UK? How can you buy Iberian hams from England & UK ? From England & UK, and from...
por thespanishham | Oct 10, 2012 | Iberico ham, Spanish ham
Did you know that the iberico ham gives us plenty of proteins? Micro articles on health benefits of Iberian ham. Number 2. Its greatest benefit to our body gives us its high in protein. Contains 50% more protein than fresh meat and 100...
por thespanishham | Oct 1, 2012 | Spanish ham
Iberian ham is a powerhouse of health benefits. In several articles we will be presenting the different characteristics of this delicious Spanish dish. Did you know that Pata negra ham is rich in vitamins and phosphorus? Quality Iberian ham provides the body with...
por thespanishham | Sep 7, 2012 | Extremadura, Iberico ham, Spanish ham, Spanish Pata negra, Top "pata negra"
Iberian pata negra Spanish shoulder ham 4.750Kg [PROMO September] The Iberian pata negra shoulder ham (cebo de campo) is the foreleg of an Iberian pig. Traditional production process and curing period for more than 18 months. Guaranteed pata negra....
por thespanishham | Ago 3, 2012 | Cut Spanish ham, Iberico ham, Sliced Spanish ham, Spanish ham, Spanish Pata negra, Top "pata negra"
SUMMER Pack Ham & delicatessen [PROMO August 2012] Great selection of high quality products now at a price of summer! Valid until end of August 2012. Pack content 2x Iberian pata negra Spanish shoulder ham (sliced) 2 x Bellota...
por thespanishham | Jun 29, 2012 | Spanish ham
The Iberian pata negra ham (cebo de campo) is the hind leg of an Iberian pig raised in the best suitable pastures of Extremadura during its last stage and fed with natural compound feed and acorns. Traditional production process and curing period for...
por thespanishham | Jun 7, 2012 | 100% Bellota, Extremadura, Sliced Spanish ham, Spanish ham
Full ibérico «pata negra» Bellota shoulder ham cut into slices. Comfortable and ideal format to avoid having to cut, just open the bag and eat! It consist of: 15 sachets of cut shoulder ham (100g) 1 packet of «virutas», bits of ham on the bone (200g) 1 bone, 3 or 4...
por thespanishham | May 3, 2012 | Spanish ham
Check the special May promotion for the iberian pata negra Bellota ham 7.250Kg —– OFFER MAI 2012 !!!!!! Iberian 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...
por thespanishham | Abr 19, 2012 | Cut Spanish ham, Ham holder, jamonero, Spanish Bellota, Spanish ham, Spanish Pata negra
You want to have a guide to cut your «pata negra» shoulder ham? Check our videos. To slice a Spanish shoulder ham you should have a ham holder, a long flexible ham knife and a rigid short knife. Follow our instruction to cut a Spanish shoulder ham: Placing...
por thespanishham | Abr 2, 2012 | Ham holder, jamonero, Iberico ham, Spanish ham, Spanish Pata negra, Top "pata negra"
PROMO APRIL – Pata negra Spanish shoulder ham + ham holder + Arcos knife 64€ , before 73€ The Iberian 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...
por thespanishham | Feb 14, 2012 | Serrano from Salamanca, Spanish ham
The Gran Reserva Serrano shoulder ham is the foreleg leg of the white Spanish pig fed with natural compound feed. The traditional curing process takes more than 15 months. During this time our shoulder hams dry slowly inside the “bodegas”, natural cellars. ...
por thespanishham | Feb 13, 2012 | Extremadura, Iberico ham, Spanish ham, Top "pata negra"
The Iberico pata negra ham (cebo de campo) is the hind leg of an Iberian pig raised in the best suitable pastures of Extremadura during its last stage and fed with natural compound feed and acorns. Traditional production process and curing period for more than 24...
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 | Spanish ham
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,...
por thespanishham | Feb 13, 2012 | Barcelona, Spanish ham
Pernil 181 is a specialized store (gourmet) to sell ham, sausages and cheeses directly from producer. We take care for giving a personal attention to our customers. Every day we try to improve your satisfaction when it comes to our products. ...
por thespanishham | Feb 13, 2012 | Extremadura, iberico Bellota, Iberico ham, Omega 3, Recipes, Serrano from Salamanca, Serrano ham, Sliced Spanish ham, Spanish ham, Super Serrano
See : Recipes with Spanish ham, serrano and Pata negra. Melon with ham is a dish that is usually used in the spring or summer. Its main ingredients are slices of melon and ham. The delicacy of this dish is the mixture of sweet melon with cured ham. Its origin can be...
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...
por thespanishham | Feb 13, 2012 | Spanish 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,...
por thespanishham | Feb 13, 2012 | Extremadura, Spanish ham
Extremadura is a land of contrasts, where you can find the best Iberian ham from Spain. The reason behind is the «Dehesa Extremeña». The Dehesa is the area of pastures and oak forest where Iberian pigs are raised traditionally in Extremadura, Spain. Extremadura...
por thespanishham | Feb 13, 2012 | Spanish ham
Jamon Iberico ham is rich in protein, phosphorus, calcium and also contains iron and vitamins B1 and B2. Pigs fed on acorns have a higher proportion of unsaturated fats that lower cholesterol and counter the effects of cardiovascular disease, strengthening the...
por thespanishham | Feb 13, 2012 | Extremadura, Spanish ham
We work with Iberian ham, Iberico Ham Bellota Serrano Ham and Gran Reserve, to meet the most demanding gourmets
por thespanishham | Ene 17, 2012 | Ham holder, jamonero, Spanish ham
Ham holder with swivel extension arm height. This model offers the possibility to cut the ham in the position you want, either horizontally or vertically, includes V slide that can be set in various positions. Pine Wood Tea Premium high strength and non-toxic...