110 articles

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  Why are Spanish hams hung?
  Published : 2023-03-17 | Categories : 【Blog Jamón Pasión】

  It is very common, especially in bars and restaurants serving traditional Spanish cuisine, to see a lot of hanging hams. Do you know the reason for this custom? There are several reasons, some historical and others due to the good maintenance of the meat of the leg of the ham...

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  Iberico Shoulder Vs Iberico Ham: Differences and Similarities
  Published : 2023-03-14 | Categories : 【Blog Jamón Pasión】

  Iberian ham and Iberian shoulder, two products of high quality and exceptional flavour. If you are thinking of buying Iberian products, it is important to know the differences and similarities between these two delicious options of the Spanish gastronomy...

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  The Cala of Spanish Ham
  Published : 2023-02-28 | Categories : 【Blog Jamón Pasión】

  Before purchasing ham, it is important that the master ham maker or the person in charge of the ham shop knows the technique of calar. In this article we explain what this technique consists of and the utensils that are used to guarantee the quality of the ham...

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  What to do with under-cured Iberian ham
  Published : 2023-02-20 | Categories : 【Blog Jamón Pasión】

  Many customers come to jamón pasión for advice when buying Spanish ham. One of the most common questions is how to know when the ham is well cured. In this article I tell you what you can do at home with a tender ham...

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  The best Acorn-fed Iberian Spanish hams
  Published : 2023-02-13 | Categories : 【Blog Jamón Pasión】

  In Spain you can find many brands of Iberico ham, a product that is deeply rooted in our gastronomic culture. In itself, the "title" of Iberian in a product denotes an extra quality. Today I am going to tell you which are the best Iberian hams in Spain...

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  ham with a rancid taste
  Published : 2023-02-07 | Categories : 【Blog Jamón Pasión】

  Sometimes we can find that ham, whether Iberian or Serrano, gives off a somewhat rancid flavour. The reasons are not always the same, in fact, it only happens for two reasons that we are going to explain in detail below in this article from the Jamón Pasión Blog...

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