JAMOPEDIA: learn about jamon!

Raul Martin
I'M GOING TO SPAIN: CAN I BRING HAM WITH ME?

I'M GOING TO SPAIN: CAN I BRING HAM WITH ME?

Just a few days ago someone posted a comment on our Facebook account wondering why we are able to sell ham from Spain. "El aeropuerto lo confisca y se lo vende a ustedes?", "do customs confiscate it and they sell it to you?", Max Martinez asked with a large dose of sarcasm. Despite what people think, ham from Spain (Serrano, Iberico...etc) is allowed in the US...as long as it's produced from an establishment USDA approved, that meets its standards and, in Spain, there are NOT many. In fact, the first establishment USDA approved was FERMIN, back in 2005. It's only from that moment...

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Raul Martin
WHERE IS IBERICO HAM MADE?

WHERE IS IBERICO HAM MADE?

It's pretty usual when a customer shares his/her travel experience to Spain with us and, in a very passionate way, narrates the architecture of the cities they visited, the food and wine they enjoyed and how many times they eat jamon all over the place.  "That beautiful Jamon Iberico I ordered in Madrid" or "in Barcelona we got a ham that melt in the mouth" are very common comments.  But, where is Iberico ham made?  Iberico is a breed of pig named after the "Iberian Peninsula": Spain and Portugal. So yes, it can be found in both countries (having said...

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Raul Martin
JAMON or PALETA: what should I buy?

JAMON or PALETA: what should I buy?

Did you know that just a few gens separate humans from pigs? (in some cases, even less! lol!). Yes, we're that much similar. Our bone structure is almost identical, so our arms (the shoulder, or Paleta in "pig terms") are thinner, less muscled and with larger bones than our legs (or ham -jamon-, referred to pig). Since shoulder/paleta is thinner, it's also lighter than ham and it'll cure faster: that makes the price be much lower than jamon's, of course. But there is a fact that helps maintain that price point: the yield of Paleta is much lower than ham's, so...

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Raul Martin
JAMON: Most Frequent Questions

JAMON: Most Frequent Questions

I find kind of egocentric to start writing this post in “first person”, but since I am the one writing…I hope you don’t mind! :)  I moved from Spain to the US in 2010, so it’s been 11 years already trying to promote and sell the jewel of the Spanish gastronomy: Iberico ham (jamon, in Spanish).   As you can image, along these years I have been asked about different aspects of the product so let me gather some of the Most Frequent Questions.   1.- How long does my jamon it last? If your ham is properly cured (and...

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