Recently the Spanish cabinet have approved the law that regulates the quality norms for the meat, the ham, and the Iberico pork loin that clarifies all the information the producers should supply the
If we had to do a list displaying every Spanish delicatessen product to fill a store or gourmet kitchen it will be a delicate and prolix task. It would be prolix because in Spain there are many produ
The Spanish newspaper El País published a really interesting article on its Gastronomy section called: “There is a fifth flavour and it is called umami.” If you think they only exist the 4 traditiona
First of all cut the onion in small cubes. After that, flour them and fry at 160 º C maximum. Do not burn. Ideally lightly browned on the outside and inside deep-fried. After removing from heat, ...
we have always been keen on developing our brand, paying special attention to visual impaired people. We know our Iberico ham makes any mouth to water just seeing it, so we thought we should able
Who can resist a good jamón ibérico? The fact is jamón ibérico lowers cholesterol levels, blood pressure and minimizes blood clots danger. It is a good source of vitamin E, antioxidant, not fattening
The term black paw or ‘patanegra’ has been used traditionally to name the best quality Iberian hams. The reason to call it ‘patanegra’ was due to the colour of Iberian breed pig skin and paws which a