Articles to learn more about this category, its products and their main characteristics.
Los Pedroches PDO is not a generic marketing claim: it protects a defined origin, production system and traceability. Learn what it covers and which seals…
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A ham is not finished when the last neat slice is cut. Bones, cubes and trimmings still have real culinary value if they are separated,…
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Iberian breed percentage is not the same thing as feeding system or seal colour. Learn how to read 50%, 75% and 100% Iberian without confusing…
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Serving Iberian ham well does not require elaborate ceremony, but temperature, slice thickness, portion size, plating and exposure time all affect texture and aroma.
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Montanera is not just a marketing expression: it is a regulated management period linked to the dehesa, acorns and acorn-fed Iberian products. Here is what…
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A practical guide to balancing ham, cured meats, preserves, bread and EVOO: quantities, serving order, temperature, contrasts and common mistakes.
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Temperature, light, ventilation, wrapping, settling after transport and the signs worth checking before placing a whole ham or shoulder on the stand.
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A whole ham is not uniform. Each zone differs in fat, curing, texture and carving. This guide explains how to recognise and use every part…
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Hoof position is not cosmetic: it determines whether you start from the maza or babilla. Learn which orientation suits your consumption pace and how to…
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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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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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“Acorn-fed”, “100% Iberian”, “pata negra”, montanera and the black seal are not interchangeable terms. This guide explains what each one means and what it actually…
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