JAMOPEDIA: our blog to learn all about jamon!

Christmas is almost here! Yes, those days when we all gather with family, enjoy more food than usual, try not to speak politics at the table (to keep peace with other family members) and, of course, we drink, sometimes, a little bit too much.   So, did you know that same absolutely wonderful product you enjoy at dinner in paper thin and bite size slices, that fat that melts in the mouth, that rich and intense taste, can be also used to cure hangover? So now, my friend, you know: our Acorn Fed, 100% Iberico ham (Jamon de Bellota 100% Iberico)...

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...

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...

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...