Schinken Informationen

A recent study by the Interprofessional Association of Iberian Pork shows the enormous potential of Iberian ham in international markets. The export data of cured hams and shoulders cannot be more positive for the sector, since they show a growth above 140%, compared to the last ten years.

Eating sliced ​​Iberian and serrano ham is one of the most practical and comfortable consuming options. This presentation may be beneficial to consume the ham during summer season with respect to whole pieces. We think buying sliced and vacuum-packed hams in summer is the best option for the following reasons:

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 harmful to our health. However, it actually has many benefits to our organism.We know it: do not remove the fat from the Iberian ham.

The mangalica pig may be one of the most popular pigs nowadays. Its atypical aesthetics has led it to be subject of debate throughout the internet, even been believed that it was a photomontage. Maybe you don’t know it by its real name but the term "sheep pig" is much more familiar.

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 on the right leg. This is only a myth. We tell you more about it.

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

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 on removing skin and fat excess. We tell you more about this procedure:

The process of rubbing lard is one of the most common practices in hams. This is one of the most important steps during the maturing stage of ibérico de bellota and serrano whole hams and shoulders . Why is this step so important?

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 that it is odourless.

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 white dots in their ham and if the piece is suitable for consumption. We are here to clarify it.

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 are worth knowing. Among those hams we find french hams. They are not as worldwidely popular as Spanish hams, but they of a good quality and famous in France too.

In order for the ham to fully develop its aroma and flavour, it will need a slow, long and natural cured. Long curing times have a fundamental role on the quality, as it allows developing all its flavour and aroma at its most. That is to say, a long curing period a is one of the keys to get an excellent quality ham. That's why its importance.

Ham and shoulder iberico bellota and serrano skin is the great forgotten at the time to consume or/and profit our ham. It is normally used to avoid overdry the ham but, did you know it can also be used and flavour enhancer or to make pig rinds?

The salting Ibérico ham process is one the most important steps in the elaboration process. This is a delicate process, which also gives character to the ham. This step is should be done very carefully, always under the control of a ham expert as the ham quality may vary depending on the conservation.  The quality of the ham come from the best pig may be ruined because of being too salty or not salty enough.

Eines der großen Schinkenereignisse im Jahr 2017 ist die Namensänderung von DO Huelva, die zu DO Jabugo wurde. Diese Änderung umfasst Schinken und Schultern von ibérico de bellota und pata negra, die unter dieser Ursprungsbezeichnung geschützt sind.

Unter Gastronomie, Kochern und Gourmet-Liebhabern; Es ist bekannt, dass aus dem Knochen von Iberico de Bellota und Serrano-Schinken Suppen, Linsensuppen sowie Eintöpfe oder Schinkengelee hergestellt werden. Möchten Sie mehr über die Verwendung erfahren?

Sehr oft, wenn man von Schinken spricht, wird der Begriff "Pata Negra" oder "Jabugo" verwendet, ohne auf die Herkunft dieses Schinkens, seine Reinheit und die Schweinezucht zu achten. Aber nicht alle Schinken aus Spanien können mit diesen Namen prahlen. Vielleicht sollten wir ein wenig mehr über die Arten von Schinken, die zum Verkauf stehen lernen, zu wissen, was zu wählen.

Bei der Ankunft des Winters, mit ihren Festen und Weihnachtsfeiern, sind wir scharf darauf, Qualitätsschinken unter anderen typischen Produkten dieser Saison zu suchen. Die Qualität des Schinkens kann davon abhängen, wie wir es schneiden.  

Die Dehesa ist der natürliche Lebensraum des Iberischen Schweines, es handelt sich um ein einzigartiges Ökosystem, so ein Lebensraum ist nur auf der iberischen Halbinsel zu finden.

"Maladúa" der weltweit teuerste Schinken kostet 4,100 € der Schenkel. Es besteht kein Zweifel. Spanische Marke "Dehesa Maladúa" ist der weltweit teuerste Schinken. Es wurde vor kurzem mit der Charcuterie weltweit äquivalent einem Oscar in Biofach - Nürnberg geschätzt. Die Europas führende Bio-Lebensmittel-Messe erklärte diesen einzigartigen, trockenen Schinken sein bestes Produkt.