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 characteristic orange color would arrive in the 18th century. Which ingredients make it special? Pork meat (which must be of Balearic origin so that it can be called Sobrasada de Mallorca), lard, salt, paprika and pepper. In Mallorca two types of sobrasada are known. One is prepared with meat from the white pig, which is called “Sobrasada de...
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 opportunity to try and buy our Iberian and serrano hams and shoulders during the MWC. Do not forget to visit our shop in Barcelona city center and in the Gràcia neighborhood, very close to the Sagrada Familia. We offer several services and advice, so you can buy the best Iberico Bellota Pata Negra ham, ideal to give as present to a client or...
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.
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.
Today we bring you an interesting post about cheese. We weren't just going to talk about ham! As you know, cutting cheese requires a certain technique and of course, suitable tools. You started the task of slicing them and you have encountered an important variety of knives. Which one to choose? Don't worry, we explain what each one is used for. The rule says that we can classify cheeses into two types: soft or semi-hard cheese, and hard cheese. Therefore the design of the knives will be...
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.
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 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 rind is eaten or not. We have the answer: it depends on how it has been prepared. We clarify it.