Articles to learn more about our products, their characteristics and how to choose them.
Chorizo and salchichón are both cured sausages, but paprika, seasoning, mincing and recipe create very different profiles. Learn how to recognise, serve and choose between…
Read the articleIn our range, cured lomo is made from pork loin while lomito is made from Iberian presa. Learn how anatomy changes fat, texture, flavour, diameter,…
Read the articleIberian and Serrano are both Spanish cured hams, but the names describe different product systems. Learn what changes in breed, fat, production, labelling, curing, flavour…
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White, yellow, sweet and red onions, shallots and spring onions are not identical in texture, intensity or storage. This guide explains how to recognise the…
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Not all peppers are the same. Lamuyo, California, Italian, bell, Padrón, piquillo and chilli peppers differ in shape, wall thickness, sweetness and use. This guide…
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Sobrasada is a raw cured sausage with a spreadable texture and a reddish colour from paprika. Learn what “Iberian” means, how it is made, how…
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A cured sausage is more than meat inside a casing. Salt, drying, maturation and moisture control transform the product and explain its texture, aroma and…
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The white streaks in Iberian ham are intramuscular fat between muscle fibres. Learn where it comes from, how it affects texture and aroma, and why…
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Learn how to roast whole red peppers in the oven or air fryer, how long they need, when to turn them and how to rest…
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Commercial canned foods can last a long time, but not forever. Learn the difference between use-by and best-before dates, how to inspect cans and jars,…
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