Jamon iberico
Ham, or rather Jamón, is a staple of Spanish cuisine. Not boiled ham,not cooked ham but really Jamón salted and dried in the wind on the hillsides of Extremadura or Teruel… ok that is the romantic version but there are a lot of very scared pigs in Spain looking at how they can escape [...]

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Spanish ham

After years in the shadows of the cuisines of France and Italy, Spanish foods are demanding and deserving main- course treatment.
“Our gastronomy has never been as popular as it is now,” Ferran Adria, the famed avant-garde chef of el Bulli restaurant in Roses, Spain, said in an e-mail interview translated from Spanish.
In cookbooks and [...]

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Jamon Serrano
The art of carving Jamón Serrano
The first time I heard a connoisseur describe a jamon serrano to me was akin to being introduced to an intimate friend. My friend, and the narrator of the culinary fantasy, was of course a Spaniard. We were stranded in an airport, lingering in that interminable airport purgatorial space, [...]

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Spanish ham
Not to brag or anything, but I’m pretty sure if you got my friends and I together, I’d know way more than them about the art of cured ham in Spain.
Jamon iberico

I ate tons of it over there during my golf trip earlier this month, and learned a little over every thin, little slice. [...]

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Spanish ham
There’s trouble afoot in the world of high-priced Spanish hams. A black foot to be precise.

Less than a year after the U.S. government finally allowed the import of Spain’s succulent and exceedingly expensive jamon Iberico de bellota, the cured meat long sought by American gourmets has become caught in a quagmire of regulations and [...]

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Spanish ham - Jamon iberico

There’s trouble afoot in the world of high-priced Spanish hams. A black foot to be precise.
Jamon iberico

Less than a year after the U.S. government finally allowed the import of Spain’s succulent and exceedingly expensive jamón Ibérico de bellota, the cured meat long sought by American gourmets has become caught in a [...]

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Jamon iberico - Spanish ham
Pata Negra.
A pata Negra is the ham most correctly termed jamon iberico as these Spanish hams come from the Iberian pig, a black pig descended from the wild boar. They were once the predominant race in Spain but are not so common today, being mainly found in Andalucia, and their [...]

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Classification of Iberian hams
An array of semiconductor sensors has been tested as an artificial olfactory system for the classification of Iberian hams. Iberian hams can be classified into different types: “Montanera” hams and “Pienso” hams according to the rearing system. The multisensor is composed by 15 sensing elements formed by tin oxide thin layers deposited [...]

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Jamón ibérico de bellota
Jamón ibérico de bellota is available using the age-old traditional methods, or organically. Fed on acorns, the Iberian pigs roam wild in pastures and oak groves. The resulting flavour is irresistibly unique: rich, creamy, and deep. Like olive oil, more than half of the fat of the jamón is healthy fat, with [...]

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Jamón ibérico, or Iberian ham. It is a type of cured ham produced only in Spain.
Free Jamon Iberico de Bellota ?
What’s better than free expensive champagne and Iranian caviar?
Free jamón ibérico de bellota !
That’s right.

On Thursday afternoon from 3 to 7 p.m. at the new Murray’s Real Salami at the Grand Central Market, a [...]

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