Articles about "ham"
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 ...
13/12/2016 — Published by Bego
Ham has not always been considered an ally of diets. Those small threads of fat are often frightening, despite the erroneous approach. There are different types of ham, being among them the ham of acorn, 100% Iberian, the only one that produces Navarretinto, the healthiest.
Iberian (or Iberico) ham is healthy to fight against the great enemies of human health. The first is cholesterol. This type of ham controls the excess of bad cholesterol thanks to its unsaturated fats, with ...
12/12/2016 — Published by Bego
To enjoy a good ham, it is advisable to start by cutting properly the pieces of ham. This will ensure that we enjoy both the taste and the texture of an excellent pata negra ham.
The first thing that we are going to need is a stand, usually a wooden structure with the support of the ham by the part of the hoof.
Special knives are essential for a proper cut. Three knives will be needed: A wide blade knife ...