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.
Category: To know about ham
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 […]
The 5 PDO for ham in Spain
Oil, cheese, fruit, paprika, mussels, wine and of course, ham. These are some of the many foods that have been acknowledged in our country as a paragon of quality with a PDO (Protected Designation of Origin), a total of 101 agro-food products. This stand-out quality figure is protected by Europe, guaranteeing consumers a series of […]