Últimas Blogs

Is the cheese rind edible?

Fecha: 19 mar, 2019 En: Category 1 Comentario: 0 Golpear: 1733
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...

What is Montanera? Acorns and fattening

Fecha: 05 nov, 2019 En: Category 1 Comentario: 0 Golpear: 4631
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...

Italian Hams

Fecha: 16 ene, 2015 En: Category 1 Comentario: 0 Golpear: 1514
When we speak about Italian hams, the word prosciutto immediately comes to our minds as it is the Italian term. In Italian gastronomy, it is common to find...

Mangalica pic, the sheep pig

Fecha: 15 jul, 2019 En: Category 1 Comentario: 0 Golpear: 2052
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...

Merry Christmas!

Fecha: 25 dic, 2018 En: Category 1 Comentario: 0 Golpear: 685
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: 4348
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: 459
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: 2055
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: 1647
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. 

Why there is a V-cut in the ham's skin?

Fecha: 30 abr, 2019 En: Category 1 Comentario: 0 Golpear: 2950
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...

Why hams are rubbed with lard?

Fecha: 03 abr, 2019 En: Root Comentario: 0 Golpear: 3289
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...

Types of French hams

Fecha: 02 ene, 2019 En: Category 1 Comentario: 0 Golpear: 2843
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: 3526
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: 2402
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...
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