News and Tips | BLOG Between veins and shins
Dive into the world of Iberian ham through the best blog. Learn everything about the world of ham and sausages and the history of Monjamón
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How to enjoy vacuum-packed ham?
Are you worried that your vacuum-packed Iberian ham doesn't taste like it was freshly cut? Don't worry, with our tips you can continue enjoying all the advantages that this format offers you and de...
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How much does a ham yield? And a palette?
When we talk about how much a ham (or shoulder) yields, we are referring to the final percentage that remains of the piece once we have removed the bones and fat.
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Tyrosine crystals in Iberian ham
If you are a regular consumer of Iberian ham or acorn-fed shoulder, you will have come across small white dots among the marbling on more than one occasion.
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Denomination The name Iberian pig defines a breed of native pigs that have inhabited the Iberian Peninsula for many years and that, due to their exceptional attributes, allow us to obtain cured mea...
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