Traditional spanish pata negra ham jamón ibérico

Traditional Iberian Bellota ham (jamón ibérico de bellota) Traditional wisdom dictates that good iberian ham and jamón ibérico de bellota “Gran Reserva” should be consumed preferably cut by hand at the moment of consuming with we can to prepare variety of dishes and gourmet plates. Shop JAMON Online   The accessories that we need to cut our iberian … [Read more...]

The types of cured Spanish hams

There are basically two different types of cured hams in Spain, jamón serrano or “mountain ham,” and jamón ibérico or “Iberian ham.” Jamón Serrano – There are almost 2,000 producers of Serrano ham in Spain. Eighteen of these producers formed the Consorcio de Jamón Serrano Español in 1990. The name Jamón Serrano is now controlled … [Read more...]

How to eat a great piece of sliced hams

The best sliced ham is present as a piece ham that thin and long. Here has 3 important elements that can help you taste the best ham. Firstly, the most important thing is that you need a best quality spanish ham- iberian acorn ham. Secondly, a good knife, a knife that specially using to slice … [Read more...]

¨The Green¨ Iberian Hams

According to the latest scientific studies and research, it shows that the Iberian acorn ham is the healthiest and best tasting hams, it’s especially good for those people who have cardiovascular problems. Iberian ham as one of the traditional the Mediterranean delicacies, its adipose fat but not greasy, offering better flavour and more special taste. … [Read more...]

The Development of The Iberian Hams

The iberian ham is one of the traditional delicacies that be initiated through centuries. Before slaughter the pigs, the animals have to pass the veterinary inspection. To make sure each hams can reach the health standards. According to the different heavies and fats that those pigs have, then decide how to manufacture it. Each processes … [Read more...]

Iberian pork Growing and Production Areas

Production of Iberian pork products is widespread throughout Extremadura, making this region the foremost producer in Spain. Here, almost a million hectares of dehesa rangeland are used for grazing by nearly 1500 livestock farms. The principal production areas are the mountain range of southwestern Badajoz (1), Ibor and Villuercas (2), Southern Gredos (3), Sierra de … [Read more...]

Iberian PATA NEGRA ham Quality Assurance

Iberian Bellota Pata Negra hams The Producers’ Association is responsible for identifying and branding pigs in their grazing areas, and overseeing their diet during the finishing period. It then monitors slaughter of the animals, and hind leg and shoulder hams are given an indelible, numbered tag, for supervision of the entire maturation process. Other controls … [Read more...]