Truly Spanish Food, in America At least
Food has always been a vital part of Spanish culture and tradition. Families bond over food, and special occasions like weddings, birthdays, graduations and holidays is always dominated by food. Spanish heritage would include century-old recipes, created not only to please the appetite but to maintain the health of the body as well. According to [...]
Date: Thursday 12, 2009
Determining Quality of Spanish Iberian Hams (Serrano Ham).
Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have all effect on the acceptability and palatability of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intramuscular fat streaks. Chemical [...]
Date: Monday 10, 2008
Cured Iberian Ham (Jamon Iberico). Spain’s not-so-hidden Treasure
With ninety races and more than two-hundred hog varieties, it is important to distinguish the two main races that are used in the production of Spanish hams. The highest quality hams come from the Iberian blood line, which are descendents of the wild boar. They are produced in the southwestern region of Spain