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Ham Holders

1/11/13 7:31 PM

To enjoy a good ham, apart from the quality of this, it must be trimmed properly and this requires a good Ham Holder . With our Ham and Ham Holders do this task easily and turned the ham cut into an art.

 Why buy our Ham Holder

  • Pinewood high quality and ecological
  • Finishes robust and compact
  • Slim and elegant appearance greenwash
  • Hygienic and easy to clean
  • Designed to take advantage of all parts of the ham comfortably
Posted in Recipies By Sofia C

Here we have some very easy tips on how to store your ham.

A ham should last for up to eigth weeks following the steps below:

The full leg ham should be kept between 10ºC and 15ºC temperature in dry conditions. They should never be placed in the fridge.

If your ham is to hang for any period of time "rotate" or "turn" the ham once weekly as it continues to cure. Factors such as light, temperature and air flow should be distributed evenly around the leg.

The first slice is ideal for covering the exposed area of the meat as it will lay directly back on top of the ham keeping the meat moist and preventing it from drying out. You can also use a kitchen towel. This will protect the ham from escess humidity and moisture.

If your ham has not been used for a few days the first slice can be discarded. Underneath will be fresh ruby red meat ready for slicing. A mold can also form after prolonged periods on the exterior of the ham, this is completely harmless and can be removed by rubbing away with a damp cloth.

The boneless and sliced vacuum packed ham do need to be placed in the fridge to be kept fresh. After slicing these pieces of ham should be wrapped in a kitchen towel, cling film or foil to protect the exposed part of the meat.

 

Posted in Recipies By Sofia C

Guijuelo Denomination of origin was the first created Iberian pigs in Spain, granting recognition both hams and shoulders. In 1996, Guijuelo Denomination of origin obtained the recognition of the European Union, according to what establishes the 1081/92 directive. Circumstances that occurred when in Brussels, registered designations of origin Spanish, represented by the Indus.

Guijuelo is located over one thousand metres of altitude in the southeast of the province of Salamanca and its unique ecosystem and special weather makes the difference in the manufacturing process. Guijuelo ham is unique in the world due to four factors, which determine its exceptional quality:

  • Unique ecosystem with the Mediterranean forest, consisting mainly of holms, gall and corn oaks. These trees all bear  acorns, an integral part of the pigs diet together with the wild-growing herbs.
  • The best selection of pure bred iberian pigs.
  • A propitious weather: Cold and dry winters followed by mild and short summers create a microclimate, which offers  excellent conditions of maturating and drying.
  • A traditional system of maturating. 

Certified by the D.O. Guijuelo Iberian Bellota hams and shoulders come from pigs which have been fattened in fattening period-based Acorn and the ecosystem of the pasture grasses. Only if they identify with a band and a band of reserve with an indication of the vintage, both red and numbered, are certified by the regulatory Council and as such have all the guarantees, on the market when the pieces have a healing time approximately two to three years. They are characterized by its stylized form and the finesse of his cane topped by black hoof, with exquisite taste and a considerable amount of marbling fat in tissues.

Thus begins a long process of preparation during which the inspectors carried out visits to the drying houses and cellars of associated industries to check that covered parts follow a correct development and they have not suffered any impairment that prevents them from being protected under the name of the D.O. Guijuelo. If this is so, and after a minimum period of healing (18 months for hams and 12 months for palettes), technicians place each piece individually a band where it appears its commercial class and which is considered as the definitive qualification so that it can be marketed under the umbrella of this denomination.

 

Posted in Recipies By Sofia C

Recipe Tips

3/6/12 3:00 PM

The Iberico Serrano Ham can be divided into four parts mainly:

  • The “maza”, the main part of the Spanish iberico serrano Ham, is the juiciest iberico serrano ham part. It is the one that   contains more meat and infiltrated fat, very tasty.
  • The "babilla" “contramaza” it's the narrowest ham part, with less meat, so it is usually the most cured and has less fat. I personally recommend starting to cut this part when the consumption it’s for family purposes, since the danger of drying up. 
  • The "punta" tip part, is one of the fattest parts of the iberico serrano ham, therefore it's one of the tastiest parts.
  • The "jarrete" and the "caña" are the hardest meat, and can be used to make iberian ham cubes as ingredients.

 

 

Posted in Recipies By Sofia C

TYPES OF IBERICO HAM

3/1/12 10:40 AM

The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

  • The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests, called la dehesa, along the border between Spain and Portugal, and eat only acorns during this last period. The exercise and diet have a significant impact on the flavour of the meat. The ham is cured for at leat 36 months depending on weight.
  • The next grade is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain. It's difficult to find them these days.
  • The third type is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain but Our hams are also cured for 36 months and are free range, which makes a big difference between the pigs that they live in a farm and ham are cured just 24 months.

The term pata negra is also used to refer to jamón ibérico in general, and may refer to any one of the above three types. The term refers to the color of the pigs' nails, which are white in most traditional pork breeds, but black for the Black Iberian breed. While as a general rule, a black nail should indicate an Ibérico ham.

A good ibérico ham (Bellota ham) has regular flecks of intramuscular fat (marbling). Because of the pig's diet of acorns, much of the fat is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL CHOLESTEROL.

 

 

Posted in Recipies By Sofia C

INGREDIENTS (4 people)

8 medium size potatoes

300g of Bellota Ham

Mayonnaise

A few spinach leaves

HOW TO MAKE IT

Bake the potatoes until they are soft.
Cut the ham in strips. Boil the spinaches. Make the mayonnaise and add the spinaches. Beat them all together to get a green mayonnaise.
Hold a potato with your fingers and press its both sides together to make a natural hole. Introduce into it some ham, some green mayonnaise and some more ham onto the mayonnaise and …. READY!

Posted in Recipies By Sofia C

INGREDIENTS (4 people)
 

8 medium size potatoes 1 lb. onions

8 olive oil spoons 

1 sugar spoon

1 glass of dry white wine 

4-8 big slices of bread

4-8 duck foie filets 

4-8 Slices of Iberian Ham 

Salt

HOW TO MAKE IT

Slice the onions and put in a pot with the olive oil and sugar. 

Cook at low fire for 1 hour (microwave 15 minutes). Cover the pot.

 Add the wine and cook for another hour without the cover at low fire (if you do this part the day before, flavors will stand out). 

Toast the bread and spread the mixture on it. 

Lay one slice of Iberian Ham on top. 

Prepare a pan at high fire and when it's very hot cook only for 30 seconds each side of the duck foie. 

Lay it on top of the Iberian acorn ham and pour some kitchen salt on it. 

You've never tried anything like this!!!!


Posted in Recipies By Sofia C

INGREDIENTS (2 people)                                                                                                

100g Iberian Ham
3 Vine tomatoes
1 Small cucumber
1 Garlic clove
200ml Water
Pinch cracked black pepper
50g Blanched almonds
Drizzle of olive oil
Splash of vinegar

 

HOW TO MAKE IT                                                                                                                

Place the garlic, pepper, water, oil, almonds and vinegar into a blender and blend into a paste, add more olive oil for the desired consistency. Slice the tomatoes and cucumber and arrange on a plate, and then place the Iberian Ham slices in the centre. Drizzle over the almond garlic dressing. Garnish with leftover almonds and serve with a cold white Spanish wine.             Can add some extra tang with a spoonful of chilli sauce or a few drops of tabasco in the dressing.


Posted in Recipies By Sofia C

INGREDIENTS (4 people)

White bread (made of wheat) 

2 Tomatoes

Olive oil

Salt

Garlic 

HOW TO MAKE IT                                                                                                      

Cut a 4-8 slices of bread. Toast it a little. After having your bread ready, just pick a tomato and have it rubbed over the bread slice (do it only for one side of the slice). Now season the bread with tomato using salt and olive oil (always Spanish if you can buy it). We recommend rubbing garlic before rubbing the tomato over the bread. (Try both recipes and keep which you like more)This is a good way to use tomatoes before they are not fresh enough to eat in your salads.

This is a good breakfast or a fast lunch, easy to make and delicious.

The best thing you can do to improve Pan Tumaca is adding a slice of Iberian or Serrano Ham. 

A cheap way to have a healthy diet!


Posted in Recipies By Sofia C

Ham and Health

1/18/12 11:38 PM

Iberian pork products have always been associated with the Mediterranean diet, which is synonymous with healthy and good-quality eating.

Iberian ham contains proteins, vitamins B1 (four times the amount found in other meats), B16, B12 and folic acid, beneficial to the nervous system and help encourage good brain function.  It is rich in vitamin E (a powerful anti-oxidant) and in minerals such as calcium, iron, zinc, magnesium and copper, which helps strengthen bones and cartilage, as well as phosphorus and selenium (the latter is associated with the anti-aging processes).

The fat of Iberian “bellota” (acorn) ham contains more than 55% oleic acid (monounsaturated) which helps increase good cholesterol levels (HDL), as well as reducing bad cholesterol levels (LDL).

The fat in cured Iberian pork products, fed on acorns, consists of over 75% unsaturated fatty acids.

In addition, 100 grams of Iberian ham contain between 190 and 250 calories, which makes it ideal for low-calorie diets or for slimming.

Average composition of 100 grams of Iberian ham:

  • Water: 57.5 g
  • Proteins: 28.5 g
  • Fats (rich in monounsaturated acid): 14.5 g
  • Carbohydrates: 0 g
  • Fibre: 0 g
  • vitamin E
  • vitamin B1
  • vitamin B6
  • vitamin B12
  • magnesium
  • phosphorus
  • selenium
  • copper
  • calcium
  • iron
  • zinc

Irrespective of the type of ham itself (“cebo”, “recebo” or ”bellota”), the excellent nutritional properties of Iberian ham make it a delicious way to keep healthy.

Posted in Recipies By Sofia C