Author: Alex

Ham is a product that we can enjoy without anything else. Its flavor is so authentic and pleasant satisfies it. It is perfectly combinable with the drink that you prefer, but there are some combinations that will help us sublimate the nuances of its flavor, such as a good wine. Today, we bring you different suggestions to differentiate between two types of pairing, accompaniment and contrast pairing.

Have you ever gone to buy meat and not knowing exactly what they refer when they talk about a jarrete, pluma, falda or aguja? If the answer is yes, don’t worry, these terms may be unknown to you.

Recently we talked about the date of expiration of Iberian ham and the advantages of its vacuum-packaging. Today, we will talk more in deep about the conservation time that this type of packaging allows us. As we know, the whole piece (not started), will last around a year but everything will depend on the curying point. Once started, this period will be significantly reduced depending on the environment in which the ham is located and the pace of consumption.

When we remove the vegetable paper and the cotton bag from a ham or shoulder and it has mould on the outside, don't panic. It is something normal and you can consume it without problem. We explain how to do it.

Today we are going to talk about Teruel ham, known for being the best ham in the world from white pork. They have the certification of Denomination of Origin, which recognizes the good work and respect for the tradition of the producers of this ham.

We go step by step: If an Iberian ham has fat, it is a good sign. And, precisely, one of the main characteristics of this food is the fat infiltration in lean meat, (small white veins) known as intramuscular fat. This will be very tasty, aromatic and healthy (rich in oleic acids) when it comes from animals grazed in the field, walking several kilometers a day in search of food: pastures and acorns (the main food of the Iberian pig during the montanera).