Articles to learn more about this category, its products and their main characteristics.
Carving a ham well is not just about producing thin slices. Positioning, initial trimming, understanding each section and maintaining the cut surface all affect yield…
Read the article
Once a ham is started, the cut surface oxidises, loses moisture and becomes more exposed to its surroundings. This guide explains how to protect it,…
Read the article
The colour seal on Iberian ham is not a marketing device: it condenses a legal designation covering feeding, management and, in some cases, breed percentage.…
Read the article
Iberian ham is a unique product whose history, according to documentary evidence, dates back to Roman times. Its distinctive sensory characteristics and nutritional properties give…
Read the article
Whole and pre-sliced ham differ in much more than presentation. Slicing, oxygen exposure, serving temperature, consumption rate and yield all change. This guide helps choose…
Read the articleSubscribe to our newsletter and receive 5% off your first order.