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Buying quality Iberian ham is an important decision. Whether for home enjoyment, a special gift, or a festive occasion, it’s essential to ensure you’re getting...

Loin is one of the most appreciated cured meats in Spanish gastronomy. But not all loins are the same. Ibérico loin de bellota and cured...

Creating a successful Ibérico cured meat board requires good taste and top-quality products. At the Museo del Jamón, we help you choose and combine our...

Acorn-fed Ibérico salchichón is a truly unique product thanks to its rearing process, curing method, and distinctive sensory qualities. At the Museo del Jamón, we...

Iberian cular chorizo is a traditional Spanish cured sausage made from Iberian pork, seasoned with paprika, garlic, and spices, and encased in a thick “cular”...

Iberian lomo is a premium cured meat made from the loin of Iberian pigs, prized for its intense flavor, lean yet tender texture, and health...

To store sheep cheese at home, keep it in the fridge’s vegetable drawer wrapped in waxed or parchment paper to let it breathe. Avoid plastic,...

Iberian ham is more than food: it’s a cultural symbol of Spain, rooted in regional traditions, family rituals, and national celebrations. Present at weddings, Christmas,...

Authentic Iberian chorizo comes from Iberian pigs, free-range and acorn-fed, with traditional curing that creates a rich, marbled texture and complex flavor. Conventional chorizo, made...

Acorn-fed Iberian loin is a premium cured meat from free-range Iberian pigs fed on acorns during the montanera season. Marinated with paprika and natural spices,...

The difference between semi-cured, cured, and aged cheese lies mainly in maturation time. Semi-cured ages 35–105 days, offering a soft texture and mild flavor. Cured,...

The best time to buy Iberian ham is after Christmas (January–February) and before summer (May–June), when prices drop and promotions appear. For holidays like Christmas...