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. …
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) …
The spanish Iberian “Pata Negra” ham has today a new big problem. In 2008,  8 companies received the autorisation from China to export their hams ans iberian products. A few years ago, Chinese technicians visited the Spanish factories to give them permission to export but we think they were inspecting the factories to copy them after, like they always do! They began producing serrano ham and …
True lovers of fine Iberian ham would accompany this flagship symbol of Spanish gastronomy with an excellent glass of wine. These two products just go hand in hand: we can’t think of a tapa of ham without a glass of Rioja or Ribera del Duero. For this reason, today I want to introduce to you …
As a matter of fact, the term Pata Negra is incorrect and it is forbidden to use it on labels, as it would be misleading. Pata Negra (which means “black hoofâ€) refers to the colour of Iberian pigs’ legs. Despite this, it is important to say that in nature it is possible to find Iberian …
 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, …
