15/03/2017 — Published by Bego
Although the Spanish palates are well accustomed to the ham of our land, at international level, the prosciutto is constantly confused with the Serrano ham and even the Iberian. The difference in texture is the most noticeable for the non-experienced consumer, being the prosciutto softer, with a less cured appearance, however, the differences begin already in the earliest stages of the manufacturing process.
The first key to talking about a prosciutto is to come from Italy. The Italian product cures ...
31/01/2017 — Published by Bego
The Chorizo Ibérico is another of the classics in the Iberian category of Spanish cuisine. Iberian chorizo, also known as "extra chorizo de bellota", is made from the same pigs used to create Iberian ham, which guarantees the same quality and excellence as far as its production is concerned. In addition to the ham, the chorizo and the Iberian sausages are the two other best known products made with this type of pork and which are also authentic gifts for the ...
20/12/2016 — Published by Bego
Like wine tasting, Iberian ham tasting collects a great number of experts that meet in contests several times to the year, defining the textures and qualities of the Iberian ham.
The tasting of the Iberian ham is part of the process of ham production, it is the final part, which follows the breeding of the pig. This final part evaluates the quality of the product, establishing its gastronomic value.
An experience for all 5 senses
The tasting of the Iberian ...