Posts Tagged ‘ bellota ham ’

Different types of ham.

This article will provide a list of different types of Spanish hams along with a brief description. First of all, there is the ordinary  Serrano ham (dry cured ham), which is the hind leg of the white pig bred in freedom. It may have two different Denominaciones de Origen: Teruel, Trévelez or neither of them. Normally it [ READ MORE ]

Terminology about Spanish Pata Negra ham

Añada The overall number of Iberian pigs sacrificed during the same transhumance. Each and every añada has its own features. Bodega (cellar) A bodega is a room or enclosed space with constant level of humidity and temperature where hams are cured and then stored. Cala (piercing stage) Experts pierce hams with a needle (called cala) made of cow or [ READ MORE ]

Acorn: the Spanish “bellota”, for the iberian pigs

With the term acorn we refer to the nut of the oak tree, (genera Quercus in Europe, Lithocarpus in Asia and Northern America and Cyclobalanopsis in Asia, in the family Fagaceae). This fruit is enclosed in a tough, leathery shell and borne in a cup-shaped cupule. It has a cylindrical shape and it usually contains [ READ MORE ]

The Iberian ham represents food of high nutritive value

The nutritive value of food depends on the presence of macronutrients (carbohydrates, proteins and fats) and micronutrients (vitamins and minerals). From this point of view, Iberian pigs represent the right option. The energetic value (per 100 gram) is 374 Kcal (1565,86 Kj). The fat parts of the Iberian pigs are clearly visible, therefore it is extremely [ READ MORE ]

Tips to buy a Spanish iberian ham on internet

Is isn’t new that you can already purchase a Spanish iberian ham over Internet, but what do we must look to make a satisfactory purchase? Firstly we must see if the shop where we will purchase the ham is reliable. There are many shops on the Internet that are now dedicated to sell Iberian ham, but do you that all are reliable? My council [ READ MORE ]

Different parts of a Spanish iberian ham

To taste an Iberian ham is all a ritual process, where we must know some concepts and information to fully enjoy  this gourmet product. In this post you will see the different parts of a spanish iberian ham: Maza : is the name that receives the part of the ham where you will find more  meat. We usually [ READ MORE ]

The spanish ham

    In this article we’ll try to explain the different kinds of Spanish hams that it exists and it’s description. - You can find the dry or serrano ham, the most typical, from white pigs. It can be from Trévelez, Teruel or another place. It’s normally dried for no more than a year. - The Iberian ham, which comes [ READ MORE ]

Difference between a Jabugo ham and an Iberian ham

There is no difference between the Jabugo ham and the Iberian ham because  Jabugo’s ham is an iberian ham. They come from Iberian pigs with and without race mix. What it happens is that the ham from Jabugo (Huelva) has obtained a lot of  fame and  there are people that think that it is a superior quality than Iberian ham. This is wrong because Jabugo provides [ READ MORE ]

Receive your iberian ham hand cut

  Get your ham hand cut by a professional . At Spanishtaste, you can buy a real Spanish pata negra ham and receive it already hand cut by a professional cutter. You receive your ham cut into thin slices and vacuum bags 150gr-200gr.  This is the easiest way to enjoy one of the best hams in the world without complications. To [ READ MORE ]

Buy Spanish Pata Negra ham, Bellota quality from Jabugo “jamon iberico”

Spanishtaste is an online shop where you buy spanish Pata Negra ham with quality bellota directly from spain. We have iberian hams from Huelva (Jabugo), Extremadura and Córdoba. We only sell Bellota quality, only the best. You can buy your ham in a full piece, boneless or hand cut by a professional. Visit our shop of Iberian Pata Negra [ READ MORE ]