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
envasado al vacío
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...
jamón ibérico
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.
jamon iberico
How to use a slightly cured ham?
If you are wondering How to make the most of an under-cured ham , don't worry. Although this type of situation may seem like a problem, there are several ways to get the most out of your ham. He...
cristales de tirosina
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.
100%
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...
The most gourmet gifts
Save 17%
Save 27%
Sold out
Save 17%
