Blog

LOIN OF PORK

The100% iberico bellota loinis one of the most valued pieces coming from the iberico pork.It is none other than the back of the animal, from which we obtain two pieces per animal, with an approximate weight of four kilograms. The100% iberico bellota loincan be...

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SPANISH HAM

We are going to start this article by defining the essential characteristics of the two main types of Spanish Ham: Serrano Ham and Iberico Ham. The main differences between these two types of Spanish Ham are to be found in breed, rearing process and feeding, as well...

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Bellota Ham

The new quality norm for bellota ibérico ham was approved on the first trimester of 2014, giving rise to a new classification of the different qualities within bellota ibérico ham;a classification that is based not only on names but also on a colour system to be found...

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Spanish Bullfighting

The bull, to understand it has to be placed in its natural environment: the Spanish Southwest Dehesa- Extensions of fields dotted with Holm-oaks and shrubs- that allow the bull to live in freedom and maintain its wild character. This type of bull is called “Toro de...

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Ham dryer

Our ham drying cellar is located in Aracena, the main village in the “Sierra de Jabugo”, well known as the heart of Ibérico Ham in the South of Spain. This is due to its very special microclimate, that makes it the ideal place for the long process of curing 100%...

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Parma Ham

Spain and Italy are both famous worldwide for their hams, Italy boasts its famous “Parma Ham”, while Spain offers its Serrano and Iberico Hams, with yearly growing export figures. Both countries are Mediterranean and have certain similarities in their “cuisine”, but...

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Carving Iberico ham

100% Iberico bellota ham, is well known by everybody as the star among Spanish gourmet eats, if you’ve tasted it you’ll guess why! Although we find it now in many places outside of Spain, eating Iberico ham, at its best, just carved from the...

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ARTISAN FOOD

Artisan food is food produced following an artisanal process, either completely by hand or with the help of manual tools or even mechanic ones just as long as the direct manual contribution of the artisan remains the most important part of the finished product. 100%...

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SPANISH HAM MASTER

This job of “Ham Master” is a mistery to most people, but if you visit in Spain, the area of Jabugo or Guijuelo (the two main areas where Iberico Ham is produced), you’ll find that we’re talking about proffesionals with a great prestige. In the jargon of the Spanish...

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Ham storage

The adequate storage of a 100% Iberico Bellota Hamis essential to ensure we can take full advantage of its outstanding qualities. In order to make sure it is done correctly we must start by finding it a storage area which guarantees a ventilated, clean and dry...

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types of ham

In Spain, the country of ham by definition, we can find a great variety of hams, according to 4 essential traits which determine the quality of the final product: - Breed : white breeds(mainly Duroc) vs.iberico breeds - Rearing process : intensive vs. extensive...

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Is red meat carcinogenic? The truth behind the WHO report

There has been a great commotion around what has been in many cases communicated as the “inclusion” by the WHO(World Health Organization) of red meat amongst carcinogenic products. Quite a few, driven by sensationalism have even elevated red meat to the same level as...

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Spanish Tapas

Spanish tapas have become renowned worldwide turning into a new culinary concept, which can be enjoyed nowadays, in practically every city. At the core, tapas are a wide selection of appetizers, served both cold and warm, with or without bread. They offer the...

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FREE RANGE PORK

Free range breeding is an animal production system based on making the most of natural resources in accordance to the animal load. Basically we are talking about animals bred free-range in stretches of land big enough to ensure they achieve a mostly natural feeding....

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Breeds of pork

The different types of pork we can find today are generally a reflection of the main use they have been assigned by the human race. In accordance to this, we can find around 100 natural known breeds, with the addition of another 2000 varieties derived from the...

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HOLM OAK TREE

The holm oak is the most representative tree of the Southeast Iberian Peninsula, as it shapes the unique and characteristic Spanish natural paradise known as the Dehesa; aparadise where the iberico 100% pig is the undisputable king. The holm oak is an average height...

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PATA NEGRA

What does the expression “Pata Negra” mean? Traditionally Pata Negra is a term used to refer to the color of Iberian Pig’s leg, but is not an expression that conforms to reality, since not all Iberian pigs are black. Yes, that is true! There are some breeds that have...

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Iberico chorizo

Iberico chorizo is without a doubt the best well known cold meat coming from the iberico pig, not only in Spain but also worldwide. It is a cold meat made out of lean meat from the iberico pig as well as carefully selected fat from the same animal. The first step in...

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Countryside Managmente

The Dehesa understood as a natural environment is an open forest populated by trees such as oaks and Holm oaks, and in its lower layer by grassland or scrub. It is a Mediterranean ecosystem. “a type of pasture with scattered trees of evergreen and deciduous oaks...”...

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Gastronomía y Cultura

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