Ham culture – Know about ham

Differences Between Tocino and Panceta

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

Their only secret is that they both contain a significant amount of fat. And as you know, it's precisely the fat that gives pork its flavor. That’s why the fattier the jamón, the higher its quality. Both panceta and tocino come from the same area of the animal. This is the fat and part of [...]

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Ocher-Colored Spots on Jamón: What Are They? Why Do They Appear?

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

And it truly is. We’re talking about a product that is alive in the broadest sense of the word. It’s alive because it’s continuously evolving, but also because it comes from an animal—a specific part made up of various muscles, adipose tissue, and capillaries, which make each piece unique. We all remember that one perfect [...]

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 [...]

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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 [...]