Posts Tagged ‘ jabugo ham ’

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 ]

Jabugo & the famous jamon iberico de Jabugo

 Jabugo:   The town of Jabugo is located in the province of Huelva, Andalusia (Southern Spain). In 2007, it had a population of 2,435 inhabitants in 25 Km². Its population density is 99.0/Km². It is located at 112 Km from its capital, Huelva. Jabugo’s municipality is composed by four urban centres: El Repilado, Los Romeros, Jabugo and [ 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 ]