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 […]
Tag: To elaborate the ham
What is a ‘cala’ and what is it used for in ham?
People say that we store more memories through our sense of smell than through sight. Smells reach our limbic brain directly without passing via the thalamus like other stimuli received by other senses, so they are branded into our memory, directly associated with emotions.
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.
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 […]