RECIPES, ARTICLES AND CHEF NOTES
CHEF'S ROOM
CHEF'S ROOM
RECIPES, ARTICLES AND CHEF NOTES
CHEF'S ROOM
CHEF'S ROOM

HOW TO CARVE OUR JAMON
HOW TO CARVE OUR JAMON
Carving a ham needs art, patience and passion. We are proud of our tradition and we respect all Master Carvers around the world for their outstanding job. Here you can find the steps to successfully carve our Ham and Shoulder. From the stand, methods and tools, including the right way to safely use your carving knife.
Become an Expert, Learn About Our Products
Become an Expert, Learn About Our Products
Our products are produced in an artesanal way. For more than 60 years, we’ve been following exactly the same recipe. This natural and artisanal process begins at the farm, continues in our production facilites in Spain and ends when plating in your kitchen. Learn how to store, protect and cut our products, and also how to serve and enjoy them correctly.
Chef Notes
Chef Notes
All you need to know about our products from our Chef Ambassador’s point of view.
SERVING AND COOKING IDEAS
SERVING AND COOKING IDEAS
Storing, cutting and serving our artisanal dry-cured products at the right temperature can help to protect their quality and experience.
Keep all our cured products in a dry room at 54-60°F (12- 15°C). Cut and serve at no more than 65°F ( 18°C) At higher temperatures, it loses its consistency, flavor and quality, except the Sobrasada and the Morcilla (blood sausage) that they both need refrigeration.