114 articles

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  Jamón Pasión: Hams with Differentiated Quality Label
  Published : 2022-10-25 | Categories : 【Blog Jamón Pasión】

  Hams protected by the PDO are products with a differentiated quality label regulated at European level to guarantee that all processes, from the rearing and feeding of the pigs to the subsequent production of the hams and shoulders, are carried out in the same area...

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  How to use the fat from Iberico ham
  Published : 2022-10-07 | Categories : 【Blog Jamón Pasión】

  The fat of Iberian ham, especially that of a pata negra fed on acorns, once the first superficial layer has been removed, the rest of the fat can be put to many uses. Bear in mind that it is a fat with a lot of nutritional properties...

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  Stuffed potatoes with Spanish ham and quail eggs
  Published : 2022-09-13 | Categories : 【Blog Jamón Pasión】

  We propose a super easy and exquisite recipe that will be a guaranteed success as it has 3 ingredients that everyone likes: Serrano ham, quail egg and potato. As a starter or with meat, it is ideal and at jamón pasión we like simple things...

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  Iberico Pata Negra Versus 50% Iberico bellota ham shoulder
  Published : 2022-08-29 | Categories : 【Blog Jamón Pasión】

  I am going to explain the differences and similarities between a 100% Iberian acorn-fed shoulder, also called "Pata Negra" and a 50% Iberian acorn-fed shoulder. Both are of very high quality, but the difference is not only in the price...

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  Iberico ham: Minerals and Vitamins
  Published : 2022-08-24 | Categories : 【Blog Jamón Pasión】

  There is a lot of scientific information about the health benefits of Iberian ham, but today we are going to focus on the amount of minerals and vitamins it provides, being an incredible source to strengthen the immune system...

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  Difference between Reserva and Gran Reserva Serrano ham
  Published : 2022-08-05 | Categories : 【Blog Jamón Pasión】

  Do you really know what a Reserva or Gran Reserva Serrano ham is? These designations refer to the curing time of the Serrano ham and all of this is related to the size of the piece, the heavier it is, the longer it needs to be cured. I give you all the details in this article...

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