Últimas Blogs

Is the cheese rind edible?

Fecha: 19 mar, 2019 En: Category 1 Comentario: 0 Golpear: 61
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: 162
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: 437
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: 702
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: 286
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: 605
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: 531
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: 530
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: 416
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: 448
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: 277
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: 244
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: 263
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: 227
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...
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