Schinken

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 consume it without problem. We explain how to do it.

Today we are going to talk about Teruel ham, known for being the best ham in the world from white pork. They have the certification of Denomination of Origin, which recognizes the good work and respect for the tradition of the producers of this ham.

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 lean meat, (small white veins) known as intramuscular fat. This will be very tasty, aromatic and healthy (rich in oleic acids) when it comes from animals grazed in the field, walking several kilometers a day in search of food: pastures and acorns (the main food of the Iberian pig during the montanera).

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 consumer an idea about the qualities of the product, creating a specific identification system we explain below. The seal is the plastic seal the ham carries. On the other hand, there is the label or vitola that is usually placed under the seal.

Today we review some of the most frequent conditions that can take place in Iberian hams that do not enjoy good health and we will also help you understand why they occur.

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.

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.

Ham louses are mites and they are almost everywhere. The problem with them is that, in excess and if we do not detect them in time, they can spoil our Iberian ham. They usually appear during the ripening stage in dryers and warehouses. It is at this time of healing, when the conditions of humidity and temperature are perfect to proliferate. That is why it is more than convenient to maintain a good temperature and humidity control in the place where the hams are cured, carrying out a good...

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.

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?

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.

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 cons? Some people ensure that starting the ham with the hoof downwards is perfect for domestic use. But, is this true?

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.

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.

"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.