Schinken Informationen

Trevélez-Schinken stammt aus Granada und hat die ggA-Kennzeichnung (Protected Geography Designation). Diese Schinken und Schultern stammen von weißen Schweinen oder dem berühmten "Jamón Serrano".

Like everything, if consumed without moderation, the answer is they may have unfavorable effects on our weight and other repercussions for the body. The reason is its high fat, sodium and calcium content which will make it easier for us to retain fluids and become swollen. In addition, they will increase our blood pressure, damaging our blood vessels and consequently, our brain, heart, liver and eyes.

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 have questions about it and only see a source of animal fats. Is it healthy? Today we tell you more about it.

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 one or the other? We help you to clear it up.

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 quality ham. However, it may be difficult to define it with accuracy.

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.