Know about ham

How to Remove the Rancid Taste from Jamón

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

There is no product that can quite compare to jamón, as Spanish jamón has a characteristic flavor and aroma. The curing and maturation process gives this product organoleptic qualities that distinguish it from other cured foods, as the processes that occur during its production only happen over long maturation periods. Not all jamones taste the [...]

Jamón vs. Ultra-Processed Foods

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

The current trend in nutrition encourages us to increase our consumption of so-called “natural” foods and to reduce, or even avoid, ultra-processed products. Within this range of foods, between the purity of the former and the unhealthy nature of the latter, lies a broad spectrum of processed foods—among them jamón —which run the risk of [...]

Diferencias-entre-el-jamón-español-y-el-prosciutto-italiano

Differences Between Spanish jamón and Italian Prosciutto

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

The practice of curing jamón is deeply rooted and widespread in southeastern Europe. Both France and Portugal have their own products that result from this method of preserving fresh meat, but without a doubt, Italy and Spain are the leading representatives of cured jamón across the globe. At first glance, there are many similarities between [...]

Steps in the jamón Production Process

13 September, 202413 September, 2024 Roberto Gómez Moreda 1 Comment

At first glance, the process of making jamón as we do in Spain seems simple: we salt the pork leg, hang it up, and let it cure. However, during the time it takes for the magic to happen—turning raw meat into this prized delicacy—numerous biochemical processes occur. These processes are related both to the raw [...]