Author: Alex

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 but, did you know it can also be used and flavour enhancer or to make pig rinds?

To preserve our ibérico bellota and pata negra hams and shoulders in summeris easier than it seems. By following those simple tips, it will be easier than ever to preserve your ibérico ham, with bone or boneless.

Manchego cheese is one of best cheese manufactured in Spain, since it is delicious and very healthy. Manchego cheese is very healthy per its nutritional values, which contribute to our organism in many and very different ways.

The salting Ibérico ham process is one the most important steps in the elaboration process. This is a delicate process, which also gives character to the ham. This step is should be done very carefully, always under the control of a ham expert as the ham quality may vary depending on the conservation.  The quality of the ham come from the best pig may be ruined because of being too salty or not salty enough.

One of the great ham events on 2017 is the change of name of DO Huelva, which became DO Jabugo. This change includes ibérico de bellota and pata negra hams and shoulders protected under this Designation of Origin.

Among gastronomy, cookers and gourmet fooding lovers; it is well known the bone of iberico de bellota and serrano hams is used to make soups, as lentil soup, as well as stews or ham jelly. Want to know more about how to use it?