Don’t believe that only computer experts are the most popular dinner party guests. Ham cutters are also bombarded with endless questions on how to cut and keep a ham. This is all too familiar for our friend and professional ham cutter Zulima Esteban. So, we’ve asked her to talk about what we should do to […]
Author: Roberto Gómez Moreda
Features of a ham drying area
The whole ham process, from rearing the pig that provides the raw material to how it is served, is important to get a good quality product. Today, we want to talk about a vital place in the manufacturing process where the ham will gain much of its flavour and fragrance: the drying area.
Is the fatty part of ham good to eat?
There are some real obsessions concerning the “white bit” of the ham. From people who remove it immediately due to its texture or because it makes you fat, to people who will defend it tooth and nail to the point of eating it more than the other part. Neither good nor bad: let’s just call […]
The parts of the pig
Everything you need to know about pigs. Because in Spain we are specialists in using every single part of the pig. The traditional carving up of a pig has varied a little over the last few years, and you can now find different cuts on the market that haven’t been sold separately before, at least […]