Últimas Blogs

Is the cheese rind edible?

Fecha: 19 mar, 2019 En: Category 1 Comentario: 0 Golpear: 1422
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...

Italian Hams

Fecha: 16 ene, 2015 En: Category 1 Comentario: 0 Golpear: 1035
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...

Merry Christmas!

Fecha: 25 dic, 2018 En: Category 1 Comentario: 0 Golpear: 586
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: 3831
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: 381
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: 1940
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: 1514
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: 2576
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: 3055
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: 1492
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: 3405
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: 2197
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: 1720
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: 946
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: 2301
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...
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