In January 2014, Royal Decree 4/2014 came into force, approving the quality standard for meat, ham, shoulder and shank from Iberian pork. From this date onwards, all hams on the market labelled as Iberian should meet this standard that categorises pieces depending on two parameters: animal feed and racial purity. When these hams reach the market, […]
Author: Roberto Gómez Moreda
Ham: a climate-led product
Spain is known all over the world for its gastronomy. Our varied cuisine is just one ingredient attracting millions of tourists a year who fall in love with the flavours of our products. One of the best known is doubtlessly ham. Whether it is our famous Iberian ham or the well-known Serrano ham, Spanish ham is […]
Nothing beats a typically Spanish ham croquette…
Although nothing beats Spanish home cooking, croquettes are a firm favourite in bars and restaurants throughout Spain, from Michelin star establishments to local taverns. Borrowed from French cuisine, this simple food boasts as many versions as there are palates to taste it. Cod, spinach, chicken, wild mushrooms, squid in its ink, etc. the list is […]
New technologies in ham production
We will never tire of repeating in this blog that this is a traditional, artisanal sector. The essence of making a ham has not varied for hundreds of years. However, now we use technology to be able to produce ham all year round on a large scale while respecting ancestral know-how. Since the industry was […]