Deutsch
English 
Français 
Español
ItalianoWas tun, wenn mein Schinken Schimmel hat?
When we remove the vegetable paper and the cotton bag from a ham or shoulder and it has mould on the outside, don't panic. It is something normal and you can...
Pata Negra, Ibérico Bellota, Serrano . 1988-2020Ausgezeichnet 
4.8/5 (6885 bewertungen)Nr. 1, die spanischen Schinken in ganz Europa verkauft
4.8/5 (6885 bewertungen)Nr. 1, die spanischen Schinken in ganz Europa verkauftWagen
0 Produkt Produkte (Leer)Keine Produkte
Noch nicht festgelegt
Versand
0,00 €
Gesamt
Artikel erfolgreich in den Warenkorb gelegt
Menge
Gesamt
Sie haben 0 Artikel in Ihrem Warenkorb.
Es gibt 1 Artikel in Ihrem Warenkorb.
Gesamt Artikel
Insgesamt Versand
Noch nicht festgelegt
Gesamt
(Inkl. MwSt)
Letzte Blog-Beiträge
Club Jamonarium, der private Gourmetclub
Club Jamonarium is the new gourmet and Iberian products club created by Jamonarium. By joining Club Jamonarium, you can receive promotions and exclusive...
Mein iberischer Schinken hat viel Fett, was bedeutet das? Was kann ich tun
We go step by step: If an Iberian ham has fat, it is a good sign. And, precisely, one of the main characteristics of this food is the fat infiltration in...
Der 100% ige iberische Pata Negra-Schinken und seine Ursprungsbezeichnungen
As you know, for a ham to be labelled with a Denomination of Origin it must meet a series of requirements established by law, such as: the ham must come from...
Die Sobrasada vom schwarzen Schweinefleisch, eine Delikatesse, die Sie auf Mallorca finden können
Behind this exquisiteness there are many years of history. It is said that sobrasada was already prepared in Mallorca in the 15th century, although the...
Wird die Wurst fett?
Like everything, if consumed without moderation, the answer is they may have unfavorable effects on our weight and other repercussions for the body. The...
Mobile World Congress von Barcelona im Jamonarium
The Mobile World Congress, one of the most important congress about mobile technology in the world, arrives in Barcelona one year more. Do not miss the...
Wie schärft man ein Schinkenmesser?
To slice a ham, you must have a good ham knife on hand that is sharpen and ready to make the cut easy. If you have never had the opportunity to sharp one,...
Ist Iberischer Schinken gesundheitsfördernd?
The Iberian Ham is one of our gourmet delicacies par excellence, present in our daily routine. But, while for some it is a natural and reliable food, others...
Schinken oder Schulter? ... das ist die Frage
At this point we may be more than sure about what a ham is and what a shoulder is, but do you know what its main differences are? Not sure if you should buy...
Alles, was Sie über Ihren iberischen Schinken wissen sollten, finden Sie auf dem Etikett
Labeling regulations of the Iberian ham were changed to protect and distinguish the origin and elaboration of the different types of ham and to give the...
Warum ist die Stadt Jabugo als Wiege des iberischen Schinkens bekannt?
Have you ever wondered what peculiarities Jabugo has to be known as one of the main producers of Iberian ham? Don't worry, we'll tell you more about it.
Wie lange hat ein vakuumverpackter iberischer Schinken?
Recently we talked about the date of expiration of Iberian ham and the advantages of its vacuum-packaging.
Today, we will talk more in deep about the...
Bellota-Schinken wird von einem Schwein gewonnen, das nur echte oder falsche Eicheln gegessen hat
Wir haben immer gedacht, dass Eichelschinken von iberischen Schweinen stammen, die nur mit Eicheln gefüttert wurden, aber wir müssen wissen, dass dies...
Warum iberischen Schinken und Serrano im Sommer verzehren?
Eating sliced Iberian and serrano ham is one of the most practical and comfortable consuming options. This presentation may be beneficial to consume the...
Warum ist es so, obwohl das linke Bein besser ist als das rechte?
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...
Wie wählen Sie den Teil des Schinken ohne Knochen, der unseren Bedürfnissen entspricht?
Today we are going to talk about how to choose the part of boneless ham or shoulder that best fits your needs.
Ist die Käseschale essbar?
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...
Entferne ich das Fett im iberischen Schinken oder sollte ich es essen?
Today we want to explain more about the benefits of Iberian ham fat in our health.Some years ago, there was the idea that the fat of the Iberian ham was...
Wieder sagen sie uns: "Mein Schinken hat weiße Flecken, ist das gut?"
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...
Was ist der Montanera? Eichel und Mast
Today we want to talk about the last fattening period of Iberian pigs, famous as "Montanera".Montanera is very important to obtain an ibérico bellota high...
Pastete und Foie Gras: Unterschiede und Gemeinsamkeiten
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,...
Italienische Schinken
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, die Kunst zu wissen, ob ein Schinken gut geheilt ist
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...