Ham Information

When seeking the absolute pinnacle of Iberian gastronomy, two names immediately stand out: Joselito and Cinco Jotas (5J) . For many, they represent the Ferrari and Rolls-Royce of acorn-fed Iberian ham. Both are served in the world's finest Michelin-starred restaurants and are the quintessential gourmet gift throughout Europe.

Oleic acid is, undoubtedly, one of the silent protagonists of healthy nutrition. Often overshadowed by more commercial terms, this component is the cornerstone of what we know today as the Mediterranean Diet. But what makes this fat so special? Why is it talked about so much in the context of both premium olive oil and acorn-fed Iberian ham?   In this article, we deeply explore the science, myths, and truths surrounding oleic acid, the indispensable ally for a long and healthy life.

Practical guide to restoring texture and aroma without ruining the ham Ham slices can dry out due to exposure to air, excessive cold, or improper storage of the pack. The good news is that, in most cases, they can be almost fully restored if you apply a few simple methods of controlled tempering and gentle rehydration. This article explains why it happens, how to prevent it, and three safe ways to rescue dry ham slices without altering their flavor or texture.

Iberian ham, the jewel of Spanish gastronomy, can present peculiarities that often generate doubts in consumers. It is essential to understand these "anomalies" in order to distinguish them from defects and fully enjoy this product. These characteristics, far from being indicators of poor quality, can be signs of an adequate curing process and a quality product.

Today we are going to answer this question. Some people have separates the fat from the Iberian ham when they offer it to us, because they may consider that it is not healthy or that it gives a somewhat particular flavor to their precious ham, but if we are tasting an iberico bellota ham or similar, we can confirm that those who remove the fat are losing much of its beneficial properties.

Discover the best Iberian ham festivals and fairs in Spain. A tradition that celebrates the culture and quality of this exquisite gourmet product, read on to discover them!

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 prosciutto in the starters, especially in the famous Italian sausages and cheeses tables, which are usually accompanied by breadsticks and fruits such as melon, grapes or figs. We can also find it in salads, pizzas, sandwiches and paninis and even in the famous salad caprese, made with basil, tomato and mozzarella.

It is not a secret that in Spain pork is based in the top positions of preference among consumers. It is a pink meat, tender and fine fiber. We find it interesting to deepen the subject and know more characteristics about this animal that we like so much.

It is already known we use everything from the pig… but, in addition, in the 21st century the Iberian ham and acorns reinvent their uses and become coveted products for sectors such as cosmetics or interior design. Iberian ham soap with Designation of Origin or skin creams with acorn oil are just some of the non-food uses that are already a reality and marketed in Spain.

Discover the essential accessories to enjoy Iberian ham. Guarantee an incredible tasting experience with the best utensils - read on!

Enjoy organic Iberian ham: authentic, without additives or preservatives, and respectful of health and the environment. Read on to find out more about it!

Today, we explain how we vacuum-pack our products so that they retain all their quality until their consumption. First of all, you should know hams have no expiration date bit if it has a preferred consumption date.

As you know, for a ham to be labelled with a Denomination of Origin it must meet a series of requirements established by law, such as: the ham must come from a pig with at least 50% of Iberian breed, the feeding must be limited to feeds, feeds and grasses, or acorns; A strict quartering process must be followed in accordance with safety and hygiene standards, and in addition, both rearing and processing must be limited to a specific area or origin.

We call pasture to the forest in which the holms, oaks, corks, and gall oak coexist. This habitat exists mainly in the southwest of the Iberian Peninsula, and extends over an area of over 2 million hectares, of which almost half are located in Extremadura. It consists on a specific flora associated with these tree species, and some peculiarities of the land that make it an ideal place for the breeding of the Iberian pig.

Today we are talking about Guijuelo. It is located in an area between Alba de Tormes and Sierra de Béjar, in the province of Salamanca. There are not many traditional buildings left due to the strong expansion that the municipality has suffered throughout its history. We highlight its Plaza Mayor and its Plaza de Julián Coca, or also known as The Plaza de los Pigs because there is where the animal markets were done. If you go there, you can also visit the Ermita de la Virgen de Valparaíso...

Our delicatessen products are of great interest in the UK. If we talk about data, we can confirm that it is a priority market for the Iberian ham sector, closely followed by the French and German. They represent 50% of exports of meat derivatives from Spain.

Iberian and Serrano hams are two of the most prized foods in Spanish gastronomy, and with an increasing international presence. Buying an iberico pata negra or serrano ham in Munich is a laborious task, but in Jamonarium we want to make it easier for you with some advice. We are aware that the experience of eating Iberian and Serrano ham in Munich is a real luxury.

Iberian and Serrano hams are two of the most prized foods in Spanish gastronomy, and with an increasing international presence. Buying an iberico pata negra or serrano ham in Milan is a laborious task, but in Jamonarium we want to make it easier for you with some advice. We are aware that the experience of eating Iberian and Serrano ham in Milan is a real luxury.

Iberian and Serrano hams are two of the most prized foods in Spanish gastronomy, and with an increasing international presence. Buying an iberico pata negra or serrano ham in Stuttgart is a laborious task, but in Jamonarium we want to make it easier for you with some advice. We are aware that the experience of eating Iberian and Serrano ham in Stuttgart is a real luxury.

Iberian and Serrano hams are two of the most prized foods in Spanish gastronomy, and with an increasing international presence. Buying an iberico pata negra or serrano ham in Dublin is a laborious task, but in Jamonarium we want to make it easier for you with some advice. We are aware that the experience of eating Iberian and Serrano ham in Dublin is a real luxury.