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Latest news from Museo del Jamón
Museo del Jamón in New York is now a reality. The Madrid-based brand crosses the Atlantic for the first time and arrives at Mercado Little...
Deboning a ham means separating the meat from the bone with firm, controlled and safe cuts. It is useful for making the most of the...
Placing ham correctly in a ham holder is the first step to carving thin slices, working safely and making better use of every section of...
The parts of a ham offer different nuances of flavor, texture and juiciness. Knowing the maza, babilla, punta, jarrete and caña helps you carve the...
When considering ham during pregnancy, food safety comes first. AESAN recommends avoiding raw cured ham if you are not immune to toxoplasmosis, unless it has...
Serrano ham can be enjoyed in moderation as part of a varied diet. When managing cholesterol, it is important to consider portion size, frequency of...
Iberian ham vs Serrano ham is a common comparison when choosing Spanish ham. Both are classics, but they differ in pig breed, feeding, curing time,...
A whole ham leg is a full piece made to enjoy freshly cut slices, preserve its flavor, and share at home. Choosing the right one...
Boneless ham is a practical option for anyone looking for an easier way to store, serve, and enjoy ham at home. Choosing the right format...
Finding ham with mites can be unsettling, but it is often linked to storage and the surrounding environment. Knowing how to spot it early and...
Understanding pig breed in Iberian ham becomes much easier when you know how to read the Iberian percentage, feeding, and curing time. At Museo del...
Spanish dinners are best enjoyed around a shared table: ham, Spanish omelette, croquettes, calamari and unhurried conversation. At Museo del Jamón, you can enjoy that...
