How to store sliced Iberian ham packs and serve them at their best
Pre-sliced Iberian ham is convenient and easy to portion, but storage has a major effect on texture and aroma. This guide explains what to do…
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Author: El Mercado de Origen
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How much Iberian ham to plan per person: quantities for every type of meal
There is no single ham portion that works for every occasion. This guide explains how to plan quantities for an aperitif, a charcuterie board, a…
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How to choose good vegetable preserves: ingredients, labels and the details worth checking
A good preserve is not judged only by jar design or the word “artisan”. Learn what to check in ingredients, drained weight, packing liquid, dates,…
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Tomatoes: how to choose, store and use each type in the kitchen
The best tomato depends on what you want to do with it. Firmness, ripeness, juiciness and storage needs vary between salads, sauces, toast and roasting.…
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How much meat to plan per person: a guide by cut, bone and recipe
Planning meat per person is not about one universal number. Bone, fat, side dishes and recipe style all change the amount you need. This guide…
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Beef shank, jarrete and osso buco: differences and why they work so well in slow cooking
Beef shank, jarrete and osso buco are closely related, but they are not exactly the same presentation. Learn where they come from, why they contain…
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Which extra virgin olive oil to use for frying, cooking, dressing or raw: a practical guide
Not every EVOO behaves the same way in the kitchen. This guide explains how to choose intensity, variety and format for frying, sautéing, roasting, dressing…
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Chickpeas, lentils and beans: differences, texture and what to choose for each dish
Not all pulses behave the same in soaking, cooking or texture. We compare chickpeas, lentils and beans so you can choose according to the dish…
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Why good extra virgin olive oil can taste bitter and pungent: what those sensations really mean
Bitterness and pungency are not defects in extra virgin olive oil: they are recognised positive sensory attributes. This guide explains where they come from, why…
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Filtered vs unfiltered extra virgin olive oil: what really changes in flavour, appearance and storage
Filtering does not automatically make an olive oil better or worse. It changes suspended water and particles, appearance and, especially, storage stability. Here is how…
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