115 articles

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  What is a Protected Designation of Origin Spanish ham?
  Published : 2022-03-23 | Categories : 【Blog Jamón Pasión】

  PDO is a seal of differentiated quality in the European Union based on the origin of the product and certifies that the quality and characteristics belong to a specific geographical area, and that all the stages: processing, production, etc., must be from the same geographical environment...

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  What type of Spanish ham holder to buy?
  Published : 2022-03-17 | Categories : 【Blog Jamón Pasión】

  Today I am going to explain what type of ham holder you can buy to use at home without having to spend a lot of money. There are many shapes and prices, but what you need to look for is one that is practical, comfortable and that can be cleaned well after use; of course, one that is sturdy...

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  How much is usable in a serrano ham?
  Published : 2022-03-11 | Categories : 【Blog Jamón Pasión】

  Serrano hams have a lower loss than Iberian hams, due to the fact that they are meats with less fat cover on the surface, but even so, once the weight of the rind, bone, hoof and superficial fat has been deducted, approximately 50% of the total weight is eliminated...

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  Spanish cured ham and cholesterol
  Published : 2022-02-28 | Categories : 【Blog Jamón Pasión】

  There are plenty of scientific studies on how Serrano ham and Iberian ham affect cholesterol. There are differences between these two hams due, basically, to the breed of pig and its feed...

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  Iberico Ham Ravioli Recipe
  Published : 2022-02-17 | Categories : 【Blog Jamón Pasión】

  Here in Spain we also love Italian pasta, but in today's recipe, we are going to give it a Spanish touch. Iberian pork shoulder goes very well with many recipes, and as it has more fat than iberico ham, we are going to gain in smoothness and flavour...

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  Anatomy of Spanish ham
  Published : 2022-02-10 | Categories : 【Blog Jamón Pasión】

  Knowing the parts of the ham will help you to place it better in the ham holder depending on the use you are going to give it. Some parts are more tender, others have more or less fat infiltration and each has its own particularities in terms of texture and flavour. The anatomy class begins...

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