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ARTICLES WRITTEN IN A UMAMI STYLE
A compilation of reviews, mentions and articles written by experts.
The secrets to take home the best Iberian ham
A thin slice of acorn-fed Iberian ham on the palate, marbled with that oily fat which, at room temperature, melts before our eyes, rivals the pleasure of savouring a rare Wagyu steak. It is Spain’s most exclusive product, as our…
How to start a ham?
Iberian ham is one of the most coveted jewels of Spanish gastronomy. With its unique flavor, texture and unmistakable quality, enjoying a good ham requires certain knowledge to ensure that it gets the most out of it. One of the…
Montanera meats: The excellence of the Iberian pig in its maximum expression.
Iberian pork is one of the jewels of Spanish cuisine, and not just because of its ham. ‘Montanera’ meats offer a unique culinary experience, with exceptional quality resulting from the pigs being reared in the wild and fed on acorns…
Learn to enjoy Iberian ham. Tastings
The tastings They teach how to distinguish this type of Iberian ham from the rest, as well as its four designations of origin and different qualities. Iberian ham is by no means unknown. However, there are some misconceptions not only…
Manuel López: “Iberian ham is better than caviar, foie gras, and truffles”
Introduction Iberian ham has a secret: umami. It pairs best with cava or champagne, and it’s best enjoyed freshly sliced. These are some of the key insights that ham affineur Manuel López shared in 2012 in the back page of…
Difference between Iberian Ham and Serrano Ham
Ham is one of the most iconic products of Spanish cuisine, but within this category there are significant differences between Iberian ham and Serrano ham. Although both are prized around the world, their origin, breed, diet and curing process make…
