Is it a trade or a profession? Although, according to the Royal Academy of Language, a trade can be defined as the “profession of a mechanical art”, it is perhaps the perception that we commonly have of these words which can mark the difference between the two. It is precisely this difference that provides a […]
Author: Roberto Gómez Moreda
How do you know when a ham is cured?
To quote our good friend Clemente Gómez, President of AGACUJ, “a 10/10 ham is a miracle”. Because finding a ham that meets all our expectations without the tiniest fault is not easy. Even more so when this 10/10 is subject to the saying that “there’s no accounting for taste”. The quantity of fat or salt in […]
History of Ham in Spain
It is undeniable that ham is intimately linked to Spanish gastronomy and culture. Present in our homes, our bars, in our shops, at our weddings and celebrations, and even in our literature and cinema, ham is doubtlessly an emblem of “Brand Spain”. Beyond our borders, there is probably not a single bar or restaurant worthy […]
Key points for ham tasting
Hands up who’s never eaten ham? Now who’s never separated and distinguished between the different flavours, fragrances and textures of each part of the ham?