Know about ham

Differences Between Tocino and Panceta

13 September, 202413 September, 2024 Roberto Gómez Moreda Leave a comment

Their only secret is that they both contain a significant amount of fat. And as you know, it's precisely the fat that gives pork its flavor. That’s why the fattier the jamón, the higher its quality. Both panceta and tocino come from the same area of the animal. This is the fat and part of [...]

Traveling with Jamón: An (Almost) Impossible Mission

13 September, 202413 September, 2024 Roberto Gómez Moreda 2 Comments

Just over a week ago, we woke up to the news that Australian authorities had revoked the visa of a Spanish tourist trying to enter the country with jamón. It sounds absurd, really. We might expect a visa to be revoked for attempting to cross a country’s border with weapons or drugs, but… jamón? Alright. [...]

What is the yield of a jamón?

13 September, 202413 September, 2024 Roberto Gómez Moreda 3 Comments

We often find ourselves unsure about how to buy jamón. Should we purchase a whole leg, get it in pieces, or go for sliced jamón (whether pre-packaged or freshly cut)? Depending on how we choose to buy it, the price per kilo can vary significantly, even within the same type of jamón and from the [...]

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Ocher-Colored Spots on Jamón: What Are They? Why Do They Appear?

13 September, 202413 September, 2024 Roberto Gómez Moreda Leave a comment

And it truly is. We’re talking about a product that is alive in the broadest sense of the word. It’s alive because it’s continuously evolving, but also because it comes from an animal—a specific part made up of various muscles, adipose tissue, and capillaries, which make each piece unique. We all remember that one perfect [...]