Últimas Blogs

Merry Christmas!

Fecha: 25 dic, 2018 En: Category 1 Comentario: 0 Golpear: 170
Jamonarium’s team want to wish you a Merry Christmas, in good company. We hope you enjoy Christmas time with family, friends and a good ham.

How shall we start slicing the ham?

Fecha: 16 nov, 2018 En: Category 1 Comentario: 0 Golpear: 397
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...

Giving away ham for Christmas

Fecha: 23 oct, 2018 En: PataNegraOnline Comentario: 0 Golpear: 145
Hello! How was your day? Today I'm telling you how and why giving away ham for Christmas. I will explain why ham is the perfect gift, at any time and in any...

Christmas hampers for companies, book now!

Fecha: 06 sep, 2018 En: Category 1 Comentario: 0 Golpear: 463
It might seen too soon to book your chirstmas hampers for your company. You may be right, but Christmas is about to arrive and, from our experience,...

We have upgrade our website

Fecha: 17 ago, 2018 En: Category 1 Comentario: 0 Golpear: 409
We have not been able to wait for the new course entry to tell you that we have already launched the new version of Jamonarium.com. 

Types of French hams

Fecha: 02 ene, 2019 En: Category 1 Comentario: 0 Golpear: 197
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...

How long curing times contribute to hams?

Fecha: 14 nov, 2018 En: Root Comentario: 0 Golpear: 330
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...

How to preserve knife-made slices?

Fecha: 20 dic, 2018 En: Category 1 Comentario: 0 Golpear: 281
Sometimes, we don't know how to preserve our ham or shoulder ham sliced with knife in order to preserve its aroma and main properties. The question is: How...

How can we profit iberico and serrano hams skin?

Fecha: 06 ago, 2018 En: Root Comentario: 0 Golpear: 164
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 benefits

Fecha: 24 may, 2014 En: Category 1 Comentario: 0 Golpear: 161
The Iberian ham is one basic element in the traditional mediterranean diet, well-known for their components full of healthy properties.

The Dehesa a unique ecosystem

Fecha: 24 nov, 2016 En: Root Comentario: 0 Golpear: 146
The Dehesa is the natural habitat of the Iberian pig, it is a unique ecosystem that is only found in the Iberian Peninsula (Spain). This large area that...

Sobrassada: a Balearic delicacy

Fecha: 19 jul, 2014 En: Category 1 Comentario: 0 Golpear: 134
Sausages are delicious, right? In sandwich, with some bread, some others with anything else... but today we are going to talk about a different sausage. I...

Varieties of olives in France

Fecha: 25 ene, 2017 En: Root Comentario: 0 Golpear: 274
France is the seventh country producing olive oil in the world. Even so, production is very scarce, barely covering 3.5% of French demand. The areas...

Sorts of Iberian Ham: we clear it up

Fecha: 27 ene, 2018 En: Category 1 Comentario: 0 Golpear: 510
Every Iberian ham is normally known as Jamón de Jabugo or Jamón de Pata Negra without taking into account the purity of the pig's breed. We're sorry to break...
Showing 1 - 25 of 30 items