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Latest news from Museo del Jamón
The calamari sandwich is one of Madrid’s most recognizable bites. Fried calamari, crusty bread and a simple way of eating that has become a symbol...
The Spanish omelette is one of the most recognizable dishes in Spanish cuisine. Made with potato, egg, oil and salt, this simple recipe has become...
Cocido madrileño is one of Madrid’s most representative dishes. It is made with chickpeas, vegetables, meats and cured meats, and is traditionally served in three...
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...
