If we take a stroll through the many shops of Iberian hams available on the Internet we can find titles like “Jabugo ham“, “Pata Negra ham,” “Serrano Acorn ham” and many more. At the end one does not know the difference between ham and Iberian ham Jabugo if an Iberian ham “Pata Negra” is an …
For the healing process of Iberian ham “Pata Negra” is properly conducted, it is important to consider the following factors that favor the natural maturation of hams. First, the technological advances that are in perfect harmony with the more traditional manufacturing processes and the temperature of the ham. The steps to divide the process of …
Elaboration process of the Iberian ham “Pata Negra”Read More »
Just as wines have a temperature suitable to be served and tasted, with the Iberian Pata Negra ham the temperature at which the ham is served can determine the feelings that we provide. The Iberian ham is due to serve a stable temperature of about 14 ° C because this temperature favors the production of …
The Iberian Acorn “Pata Negra” Ham of Covap is one of the best hams of this cooperative of Cordoba. This is an Iberian ham about 40 months of healing and pure quality acorn. This ham has a great balance between fat and meat and it has the typical veins of fat in the ham. Yesterday …
“Solo Bellota” from Covap, one of the best iberian “Pata Negra” hamsRead More »
Today we will explain you how to correctly cut an iberian spanish “Pata Negra” ham. we let you a good video and some good explanations. 1- Be sure that the ham is correctly put in the ham holder with the leg looking down. This is important because we will start the ham by the finest part that …
The spanish ABC journal has just released a list of 10 best Iberian Pata Negra hams in the world. This is the list: - 5J Reserve: Sánchez Romero Carvajal was a pioneer in the development of pure Iberian pig hams in Jabugo. With an average of 42 months cured, known for its aroma, excellent taste in the mouth …
A list with the ten best spanish iberian Pata Negra hamsRead More »
