{"id":434,"date":"2017-08-29T16:18:38","date_gmt":"2017-08-29T15:18:38","guid":{"rendered":"http:\/\/laestrelladeljamon.es\/blog\/?p=434"},"modified":"2019-06-19T13:41:39","modified_gmt":"2019-06-19T12:41:39","slug":"a-new-addition-to-the-family","status":"publish","type":"post","link":"https:\/\/laestrelladeljamon.es\/blog\/en\/a-new-addition-to-the-family\/","title":{"rendered":"A NEW ADDITION TO THE FAMILY"},"content":{"rendered":"<p><span lang=\"EN-GB\">More than 30 months ago, we set out on this adventure of salting and curing Iberian ham. Recovering part of our own history &#8211; our grandfather was from the Guijuelo area of Salamanca &#8211; and maintaining methods passed down to us by our father, we decided that the climate in Monreal del Campo (Teruel) could be just as good for great hams as in Salamanca, Huelva or Extremadura. And we were spot-on.<\/span><!--more--><\/p>\n<p><span lang=\"EN-GB\">After more than 1000 days and 1000 nights, we are proud to present the newest member of our \u00abLa estrella del jam\u00f3n\u00bb family: the Jam\u00f3n de Cebo Ib\u00e9rico 50% Raza Ib\u00e9rica Sierra Palomera.<\/span><\/p>\n<p><span lang=\"EN-GB\">Just a little salt and long, meticulous curing, along with amazing raw material, are the only secrets to this product using pigs from the province of Salamanca, cured in the province of Teruel, delighting the most demanding palates.<\/span><\/p>\n<p><span lang=\"EN-GB\">We hope you like it.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>More than 30 months ago, we set out on this adventure of salting and curing Iberian ham. Recovering part of our own history &#8211; our grandfather was from the Guijuelo area of Salamanca &#8211; and maintaining methods passed down to us by our father, we decided that the climate in Monreal del Campo (Teruel) could [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[161],"tags":[329],"_links":{"self":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/434"}],"collection":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/comments?post=434"}],"version-history":[{"count":2,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/434\/revisions"}],"predecessor-version":[{"id":442,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/posts\/434\/revisions\/442"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media\/435"}],"wp:attachment":[{"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/media?parent=434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/categories?post=434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laestrelladeljamon.es\/blog\/wp-json\/wp\/v2\/tags?post=434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}