Choosing Artisan Chocolate Bonbons: Fillings, Freshness and the Right Gift
The best box of bonbons is the one whose flavors, filling styles and storage needs suit the recipient. Packaging alone cannot tell you how the…
Read the article
Journal
Everything you need to know about our products
Articles about Iberian ham, meat, olive oil, preserves and other products: how to choose them, store them, prepare them and understand their origin.
Search articles
Find the article you need
Featured articles
A selection to get you started
Personalised Chocolate for Weddings and Businesses: Make the Gift Worth Eating
A personalised chocolate gift has to work as both packaging and food. Format, printed message, ingredient information and delivery are more important than a crowded…
Read the articleHomemade Chocolate Bonbons: Start With Truffles, Then Try Moulded Shells
A firm chocolate ganache is the most approachable introduction to bonbon making. Moulded bonbons are the next step, requiring well-tempered chocolate and careful filling.
Read the article
Latest articles
What we have published recently
Iberian lomo vs lomito: where each cut comes from, differences and which to choose
In 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 ham vs Serrano ham: the real differences and how to choose
Iberian and Serrano are both Spanish cured hams, but the names describe different product systems. Learn what changes in breed, fat, production, labelling, curing, flavour…
Read the article
Types of onions: white, sweet, red, yellow and spring onions
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…
Read the article
Types of peppers: Lamuyo, California, Italian, bell peppers and other varieties
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…
Read the article
Iberian sobrasada: what it is, how it is made and what to look for when buying
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…
Read the article
What is a cured sausage? How it is made and how it differs from fresh sausage
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…
Read the article
Why Iberian ham has intramuscular fat and what it says about quality
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…
Read the article
How to roast red peppers at home: oven, air fryer, timings and easy peeling
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…
Read the article
Do canned foods expire? How long they last and how to tell if they are still safe
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,…
Read the article
Can you fry with extra virgin olive oil? Temperature, reuse and which EVOO to choose
Yes, EVOO can be used for frying. The keys are controlling temperature, avoiding visible smoking, filtering carefully before reuse and choosing an oil whose flavour…
Read the article
White crystals on Iberian ham: what they are, why they appear and whether you can eat them
Small hard white specks inside dry-cured ham are commonly crystals associated with maturation, especially tyrosine. Learn how to distinguish them from fat, salt, mould or…
Read the article
Can you freeze Iberian ham? What happens and how to store it better
Iberian ham can be frozen, but it is rarely the first choice when maximum aroma and texture are the goal. Learn when freezing can make…
Read the article