Author: Alex

Have you ever wondered what peculiarities Jabugo has to be known as one of the main producers of Iberian ham? Don't worry, we'll tell you more about it.

Ham louses are mites and they are almost everywhere. The problem with them is that, in excess and if we do not detect them in time, they can spoil our Iberian ham. They usually appear during the ripening stage in dryers and warehouses. It is at this time of healing, when the conditions of humidity and temperature are perfect to proliferate. That is why it is more than convenient to maintain a good temperature and humidity control in the place where the hams are cured, carrying out a good...

A recent study by the Interprofessional Association of Iberian Pork shows the enormous potential of Iberian ham in international markets. The export data of cured hams and shoulders cannot be more positive for the sector, since they show a growth above 140%, compared to the last ten years.

Today we bring you an interesting post about cheese. We weren't just going to talk about ham! As you know, cutting cheese requires a certain technique and of course, suitable tools. You started the task of slicing them and you have encountered an important variety of knives. Which one to choose? Don't worry, we explain what each one is used for. The rule says that we can classify cheeses into two types: soft or semi-hard cheese, and hard cheese. Therefore the design of the knives will be...

Do you like this traditional Spanish meal? Us too! ... If you want to know more about its origins and learning how to do it, you are at the right place.

Eating sliced ​​Iberian and serrano ham is one of the most practical and comfortable consuming options. This presentation may be beneficial to consume the ham during summer season with respect to whole pieces. We think buying sliced and vacuum-packed hams in summer is the best option for the following reasons: