Eating sliced ​​Iberian and serrano ham is one of the most practical and comfortable consuming options. This presentation may be beneficial to consume the...

Today we are going to explain more about the myth of the left leg of the ham.It is still common to think that the ham on the left leg is better than the one...

Today we are going to talk about how to choose the part of boneless ham or shoulder that best fits your needs.

Today we are going to tell you more about the rind of the cheese and our opinion about if it is edible or not.When cheeses are eaten, we may doubt if the...

Today we want to tell you more about the famous little dots or white crystals may appear in Iberian hams. Every year, our customers ask us what are those...

Today we will talk about the differences between foie-gras and Pâté. Although those products are similar, they have nothing to do with regard to taste,...

When we speak about Italian hams, the word prosciutto immediately comes to our minds as it is the Italian term. In Italian gastronomy, it is common to find...

La cala is a long and sharp instrument of around 12 centimeters long and is made with cow or horse bone. The most important and essential characteristic is...

Jamonarium’s team want to wish you a Merry Christmas, in good company. We hope you enjoy Christmas time with family, friends and a good ham.

There are several theories about how to start slicing ham or shoulder. Is it better to start slicing from the maza or the contramaza?  Which are the pros and...

Manchego cheeses are worldwide recognised and appreciated thanks to its particular flavor, traditional elaboration and high quality. Tomelloso cheeses are...

It might seen too soon to book your chirstm as hampers for your company. You may be right, but Christmas is about to arrive and, from our experience,...

We have not been able to wait for the new course entry to tell you that we have already launched the new version of Jamonarium.com. 

Many times, we can see a V-shape in the ham skin. This is the famous V-cut in hams, procedure applied to iberico and serrano hams and shoulder which consists...

Even if we speak about hams, the first one cames out to our minds is the Spanish ibérico de bellota. Anyway, there are several types of ham around the world...

Sometimes, we don't know how to preserve our ham or shoulder ham sliced with knife in order to preserve its aroma and main properties. The question is: How...

The Iberian ham is one basic element in the traditional mediterranean diet, well-known for their components full of healthy properties.

The event will take place from 6 to 8 October in the famous Cordovan locality of Los Pedroches.

Andrés Iniesta macht als Botschafter von Arcos Messer. 

"Maladúa" der weltweit teuerste Schinken kostet 4,100 € der Schenkel. Es besteht kein Zweifel. Spanische Marke "Dehesa Maladúa" ist der weltweit teuerste...

Sausages are delicious, right? In sandwich, with some bread, some others with anything else... but today we are going to talk about a different sausage. I...

To preserve our ibérico bellota and pata negra hams and shoulders in summeris easier than it seems. By following those simple tips, it will be easier than...

 Paprika sind eine der Hauptbestandteile der Mittelmeer-Küche, vor allem  im Sommer. Gekocht oder roh, beide Wege sind köstlich. Mit frischen oder gekochten...

Sehr oft, wenn man von Schinken spricht, wird der Begriff "Pata Negra" oder "Jabugo" verwendet, ohne auf die Herkunft dieses Schinkens, seine Reinheit und...

Es gibt Bräuche, die wir bewahren, davon überzeugt, dass sie typisch für unser Land und die spanische Kultur sind. Eine bekannte Tradition in dieser Zeit ist...