Articles to learn more about our products, their characteristics and how to choose them.
Cured ham is not uniform in colour: it varies between muscles, sections, fat distribution and curing conditions. Learn why some slices are darker, which variations…
Read the articleThe cala is a professional technique used to assess internal aromas in cured ham through a brief puncture with a dedicated probe. Learn what it…
Read the articleA cured ham can seem excessively dry because of its anatomical section, curing time, environment or poor storage after opening. Learn what is normal, what…
Read the articleMany opened preserves can be frozen, but texture does not survive equally well in every product. Learn when freezing is worthwhile, what to do with…
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Net weight is the total quantity of food in the package excluding the container; drained weight is the amount of solid food remaining after specified…
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Canning changes some nutrients through heat and storage, but “fresh” does not automatically mean more nutritious in every case. Time since harvest, home cooking, packing…
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The liquid in a jar of vegetables is not always plain water or waste that should automatically be discarded. It may be water, brine, an…
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Meat sticking at first does not necessarily mean the pan is wrong or that it should be forced loose. Temperature, surface moisture, proteins and time…
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Glass jars and cans can both hold safe, high-quality preserves. They differ in light protection, weight, impact resistance, product visibility, closure and practical use, but…
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Searing meat at high heat creates aroma, flavour and a complex crust, but the surface does not become waterproof. Juiciness depends mainly on internal doneness,…
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