Articles about Iberian ham, meat, olive oil, preserves and other products: how to choose them, store them, prepare them and understand their origin.
Cultivar alone does not determine EVOO flavour: climate, soil, altitude, ripeness, water, milling, extraction, filtration and storage can change it profoundly.
Read the articleA guide to olive oils from Cataluña y Aragón: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
Read the articleA guide to olive oils from Extremadura: main production areas, PDO/PGI schemes, olive cultivars, flavour profiles and how to choose EVOO by origin.
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Cured ham has intense aromas that can be confused with rancidity. Learn which smells are normal, which suggest fat oxidation and how to assess a…
Read the articleHam fat does not have one single colour. Learn why external fat can yellow, how it differs from white or ivory internal fat and when…
Read the articleAn eggplant can look beige or brown inside without necessarily being spoiled. Learn how to distinguish oxidation, maturity and true deterioration and when it is…
Read the articleAn unusually bitter zucchini should not be treated as a simple flavour variation. We explain cucurbitacins, why cooking is not the solution and what to…
Read the articleBroccoli can change from deep green to yellow-green or yellow as it ages. Learn what that colour change means, how it affects flavour and texture…
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A garlic clove beginning to sprout is not automatically unsafe. Learn what changes in flavour and texture, when the clove and shoot can be used…
Read the articleDark spots on cauliflower do not all mean the same thing. Learn to distinguish surface browning, ageing and bruising from rot or mould and decide…
Read the articleA potato can look normal outside and show grey, brown or black areas when cut. Not every dark spot is rot: we explain internal bruising,…
Read the articleA dark hoof is a visual trait, not proof of breed or feeding system. We explain why it cannot identify Iberian ham on its own…
Read the articleCooked meat does not last indefinitely in the refrigerator. Learn how long to keep it, how to cool and store it, when freezing makes sense…
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Rinsing raw meat under the tap does not make it safer and can spread microorganisms around the sink and worktop. We explain cross-contamination risk and…
Read the articleExtra virgin olive oil can thicken, form crystals or turn cloudy at low temperatures. We explain why it happens, why it is not a quality…
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