Spanish Ceramics Australia

Orce Serrano Hams in Australia

Buying traditional Spanish ceramics in Australia has, until now been slightly difficult for those who perhaps only require a few pieces. The cultural tapas scene has really taken off down under and there are a surprising number of Spanish expats living in Australia. An increasing demand for Spanish themed tapas bars and eateries has led to an equally high demand of Spanish ceramics so when we were approached by managing director of “Artesano” Sarah Beard we were more than happy to help out.

Logistics to the other side of the world does take some organising but nearly 300kg of hand made ceramics later Artesano received its first pallet just in time for the Portuguese and Spanish festival. The festival is held in Sydney and attracts over 16000 visitors including the public and businesses. Part of the consignment were our ceramics from Guadix made by Juan Manuel, prior to this festival the furthest these ceramics had travelled was to Germany so you can imagine how intrigued Juan Manuel was to see his work on display in Sydney.

The festival was a huge success with all the ceramics proving popular, from simple tapas dishes to large 37cm terracotta cazuelas. Until now, ceramics from Guadix (Granada region) have been unavailable in Australia so if you are considering Spanish pieces for your establishment or would like to place an order then we highly recommend speaking to Sarah at “Artesano”

If you are tempted by what you see then keep an eye out for Artesano, an online retail store is due to go live early this summer.

Buy Spanish ceramics in Australia >>>


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Spanish Ham Pieces

Spanish ham pieces come in several different shapes and sizes. A boneless Serrano or Iberico ham piece can be more expensive to buy (per kilo), ideal though if the recipient is not enthusiastic about carving a full leg nor needs a full 8kg ham. There is the advantage that boneless ham pieces (particularly smaller ones) do not require the Spanish ham stand - an essential piece of equipment for a full bone in leg. Ham pieces are always presented vacuum packed which means, unlike whole hams that they can be placed in the fridge and will last months unopened and around 5 weeks opened - not that it would need that time as usually the ham is enjoyed way before any recommended shelf life deadline!

There are four main ham pieces which you can buy, these are the "Maza", "Punta", Babilla" and the "Centro". The latter as the name suggests is the center of the ham and often regarded as the best, most succulent part. However... if you are after a slightly stronger flavour then the Maza piece will certainly deliver in that department. Both of the afore mentioned will weigh approximately 3kg with the Punta and the Babilla weighing around 1.5 - 1.8kg.

The smaller ham pieces are just as flavoursome and ideal for tapas, a smaller investment too which makes them good to trial before progressing up to a full leg. It has to be said though that while these ham pieces are very good indeed there is really is no substitute for the "full leg" flavour. Expect a Babilla to have little fat, perhaps half an inch on one side, meanwhile the Punta will have slightly more fat (preferred by Spaniards) running through the meat.

Easily carved with minimum waste, fine flavour and simply stored ham pieces represent the ideal opportunity to enter the world of Spanish ham without breaking the bank nor investing in essential equipment although a flexible ham knife will always be highly recommended to acheive those wafer thin slices.

Tips for flavour: Besides from carving the ham as thinly as possible it is crucial to let the carved ham breath at room temperature for ten minutes before serving. Direct from the fridge is not ideal. Slices will begin to "sweat" at room temp, it is at this stage the ham should be enjoyed with a good red wine, Manchego cheese or whatever accompaniments you have in mind.

Storing in the fridge is simple, your ham piece should ideally come with a breathable muslin sock which can be used to wrap up the ham. In the case of larger pieces and as with whole hams it is good practice to rub some olive oil over the exposed part of the meat as this will help keep it moist.

More on Spanish ham care coming up and an additional article "Serrano Ham from Birth to Consumption" HERE


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Christmas Gifts for the Connoisseur

Spanish ham holders of unique quality and design. Described as "The Christmas present for the gourmet who has everything" these professional Spanish ham stands deliver on all levels from aesthetics to functionality and supreme quality.

Carefully hand crafted by woodwork genius and master carver Don Paulino Pantaleon each "jamonero" is signed and has the signature hand carved Spanish acorn on the handle. The wood used to make these pieces is sourced from the Ivory coast, mixtures of Sapeli, and solid oak which is more dense than mahogany is used in the 5cm thick base, the wood is then complimented with high quality chrome fixtures.

The ideal gift for the serious Spanish ham enthusiast with eight custom made timeless designs that will compliment any kitchen.

Discover the rest of the "Elite" professional range HERE


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Spanish Carving Knives (buying)

A carving knife is a carving knife right? Spanish hams are a challenge, ok for the ham enthusiast who knows what to do but what if your ham has been purchased for you as a gift? There are two main pieces of equipment you need to carve a ham - the ham stand, sometimes known as a ham clamp or "jamonero" in Spanish and the ham knife. The purpose of the stand is to keep the ham steady, the knife and to a large degree your skill does the rest.

There are many types of ham knife available in Spain and over the internet, the general rule and our advice would be to buy the best you can afford. A good quality knife will last a lifetime, a cheap and cheerful model probably only the lifetime of the ham, so...if your planning on another ham buy a decent knife (quality is key) as it will certainly prove more effecient and economical in the long run.

Experts use a trio of knives, the flexible ham knife which usually has a blade of 24cm or longer, the short boning knife for getting around the hip bone and bottom end of the ham and also a kitchen knife or "Santuko" knife which is great for both general purpose use and removing that first slice when "breaking in" to your ham and removing the outer, tougher skin. Although three knives are not essential it will certainly make life easier and help you achieve the best results.

Ham knives have a felixible blade, similar to a salmon knife where thin slices are essential. Experts agree that correct carving enhances both flavour and texture so the correct knife plays an important role.

Expect to pay 22.00 euros/18.00gbp for an entry level knife of good quality, this will get you a 24cm blade ideal for carving smaller hams and front leg paleta's. Further up the range you can expect to see knives with longer blades (up to 35cm) and of course professional models which will last a lifetime.

A good knife and ham stand does not of course guarantee the best results which is why author and photographer Pilar Esteban Ordorica has published what is without doubt the most comprehensive book on Spanish ham carving available. A full book review will be coming soon on this beautifully illustrated piece but what we can say is that the approach is very different - less mundane text and more visual, from a practical point of view the book delivers on all levels - "Cortar Jamon" ~ The Art of Carving Spanish Ham is a must read for any budding Spanish ham enthusiast and professional alike.

You can discover Pilar's book and a comprehensive selection of ham carving knives on the Orce Serrano Hams website (22.00 - 79.00 euros). Ham carving questions? Why not drop us an email or leave a comment.



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The Spanish Cazuela

This week guest writer Victoria Twead, author of the laugh out loud funny "Chickens, Mules and two old fools" gives us the lowdown on the humble cazuela, the terracotta cooking dish that no Spanish kitchen is without.

The Magic Spanish Cooking Pot ~ Victoria Twead

Before I moved to Spain, I didn’t even know what a cazuela was. Now I’m accustomed to seeing shop shelves bowed down with piles of them. Orce Serrano Hams offer cazuelas in a variety of sizes.

A cazuela is a Spanish version of a casserole dish, made from clay and instantly recognisable. Some are authentic and hand-thrown, others are mass-produced. Whether hand or factory-made, the terracotta dish is slow-fired in a kiln which ensures amazing strength and density in the finished article. Then it is glazed, but only in the interior, then fired again.

Cazuelas are exceptionally sturdy and most are safe to use in the oven, on the stovetop, barbecue or in the microwave. Every Spanish household has cazuelas in its kitchen, often passed down from mother to daughter.

In my village in the mountains, the ladies use cazuelas all the time. They taught me the proper way to care for cazuelas, a method used since the Middle Ages:

Soak the entire dish in water and leave for 12 hours

Drain and wipe dry, then rub the unglazed bottom with a clove of garlic

Fill the dish with water to half an inch below the rim, and add half a cup of vinegar

Slowly bring the water to boiling on a low heat and boil until just half a cup remains

Cool slowly and wash

Your cazuela is now ready for use - the garlic has created a seal. The method seasons the pot, kills bacteria and hardens the unglazed parts. If you look after your cazuela, my neighbours assure me, it will last several lifetimes.

Victoria Twead

Useful Links:

Victoria's Website
Buy the Book!
Worlds Smallest Cazuela

Spanish Churros

Walking around the local market in Orce village on a wintry Tuesday morning you can on occasion catch the faint smell of churros, torrefacto coffee and taza chocolate. Particularly welcoming aromas in the winter as you know that something hot to drink or eat is only a few moments away should you choose.



Orce market like most others in the region is packed with fruit and veg stalls, cured fish, sweets, crafts and there is of course always the "churros man" skillfully swirling freshly mixed batter into the deep fat fryer from his traditional churrera. Batter or pancake mix is basically what churros are - its the way they are made and cooked that makes the difference.



The churrera is the piece of quite simple kit that is made from metal and has a wooden plunger, the mixture is placed inside then using the plunger forced out of a nozzle directly into hot oil in a long swirl. A few minutes later the churros are ready, snipped into six inch lengths then handed to you in paper. Sugar is always on offer and they do make quite a breakfast! Churreras are also available in domestic size so you can make your own at home.

At coffee bars there also sometimes churros being made near the front door, this is where the coffee bar comes into its own as if you order churros here you can also order chocolate a la taza that thick Spanish drinking chocolate in which you dip your churros into for a chocoholics dream.



Churros Recipe:

Ingredients: (Makes one large plate full)

Olive Oil for frying
1 cup water
1/2 cup butter
pinch of salt
1 cup plain flour
3 eggs


How to prepare:

1. Place water, butter and salt into a large saucepan and heat until it just begins to bubble.

2. Reduce the heat and add the flour stirring continuously until you get a smooth mixture.


3. Add the eggs (already beaten) to the pan and continue to stir until the mixture resembles a smooth, thick batter.

4. Heat the olive oil in a large deep frying pan and when it is hot, just before smoking, you are ready to cook the churros.


5. Spoon the mixture into your churro maker and squeeze about 3 strips at a time into the hot oil. Cook for 2 minutes on each side until golden brown drain on kitchen paper and repeat for the next batch.

6. Churros are traditionally eaten with a sprinkling of sugar or dipped in the ultimate hot chocolate, the thick chocolate a la taza.

Iberico Ham Special Offer

Spanish Iberico ham or "Jamon Iberico" It is quite unusual to have Iberian hams on offer, after all why? Its the best ham in the world, needs no introduction to the savvy foodie and above all provides one of the worlds tastiest gastronomic treats.

This 2009 Christmas though, customers can experience real Iberian jamon at a very special rate indeed. From the region of "Huelva" comes a special edition Jamon Iberico Cebo. At only 174.95 euros (155.00 gbp approx) for a 24 month cured 7.5 kilo rear Iberian leg the price speaks for itself.



What about quality? What does "Cebo" mean?

As with Serrano hams, their grades, curing time etc Iberian hams have different classifications. The word Cebo basically means that the pigs from which the hams come from have been fed on compound feed and not acorns. The latter refers to "bellota" (or acorn) the Cebo hams are very different to serrano hams and are classified Iberico as they come from the same Iberian hog as there more expensive acorn fed cousins. The Iberian hog still only accounts for 7 - 8% of ham production in Spain, is a relative of the wild boar and has the ability to absorb its food in such a way that you once the ham is cured the result is a texture unlike any other with meat mottled with delicious fat.

Quality: As with every ham on the Orce Serrano Hams website each comes with local recommendation, classification and is taste tested before the decision is made to place the ham in our deli. It is also worth noting that all hams are dispatched directly from Andalucia and from their natural curing conditions so what you receive is 100% authentic direct from Spain.



Free carving knife? Customers will also receive a free ham carving knife worth 17.95 euros with the special edition Iberico Cebo ham. Its a gourmet deal for sure which cannot be repeated. Early ordering is advised as once these hams are gone they are gone - only 30 are available at this price.

Keep up to date on special offers like this by signing up to the Orce Serrano Hams customer Newsletter.

Orce Serrano Christmas Special

Spanish cheese, wine, serrano ham and extra virgin olive oil - this 2009 Christmas is all about flavour.



This artisan Christmas selection has been put together with complimentary flavour in mind - everything works around the 16 month cured Serrano Ham Reserva.

Ham & Cheese
Ham & Extra Virgin
Ham & Reserva wine

Simplicity is the key and a great combination of flavours all of which work well on their own or as a combination. The reserva jamon will last over the festive season so ideal for Christmas day starters, boxing day tapas and the New Years Eve party!

Christmas newsletter >>>

Wooden Serving Boards

Wooden serving boards from Spain. Cheese boards, chorizo boards, Tapas boards, handled boards, round boards, board and knife sets, wooden platters, pestle and mortars...



Have you ever tried slicing chorizo on a plate?



Serving tapas the rustic way... wooden boards are widely used in Spain, round wooden boards which come in a variety of sizes are actually from the North of Spain in the Galicia region, commonly referred to as "Tablas de Puplo" which translates as "Octopus board" named so as the traditional freshly caught and cooked octopus is usually served on round boards with slightly upturned to stop the garlic sauce escaping!



Tapas, sliced meats, cheese, ham etc serve well on wooden board, not only does it look the part its practical too.

Buying a Ham Stand

Buying a Spanish ham stand can be a difficult choice as there are many models of "jamonero" available. Designs are plentiful with good models built for the purpose of holding your serrano or iberico ham safely and securely in place. The general rule is the bigger and heavier the ham the more substantial stand you will need, a big heavyweight ham in a small budget stand will not only look slightly odd but it won't be all that safe either!



Above: Probably the most popular ham stand in Spain, this classic design has been around for many years and is both sturdy and functional. Due to the popularity and mass production of this stand inferior models which look identical are also available, some as cheap as 10 euros. You get what you pay for.

Below: Lovely big ham stand ideal for holding longer Iberian hams or heavy Serrano's. This stand also allows the chef to cut from top to bottom if preferred instead of side to side as the ham sits almost verticaly in the clamping system.



Below: Smaller cousin to the above model with the same unique clamping system - the top of the leg is clamped from each side instead of with a long screw from the top (see top image) A popular design again, buy the best you can afford as there are similar looking models available.



Look after your ham stand and will look after you, good quality models will last a long time.



Iberico "Denominacion de Origen" paleta in a sturdy ham stand, looks the part.

Choosing your ham stand, More Info >>>

Spanish Ham Stands to the U.S

Ham stands to America? Well it is now possible for us to ship professional ham stands to the US and Canada *Postal rates apply. Although restrictions are still in place for Spanish cured meats. So if you have been the lucky recipient of an Iberian or Serrano ham and require a stand to carve it in or a stylish piece of Spanish kitchen furniture pop into our Spanish accessories page HERE



Shipping rates are a little higher (various options available)as they obviously have to travel a little further than the EU and they are substantial items. Quality is paramount so we have chosen some of the best examples available.



Various models are available including professional "rotating" hams stands as well as some of the more unusual toughened perspex examples - manufactured right here in Spain.



Rotating ham stands are the cream of the crop, used in the catering industry all over Spain, wall mountable stands are also available (as used by chefs and display carving in restaurants)



Need your stand personalized? No problem, we also offer a laser engraving service - ideal for personal or corporate gifts.



Useful Tips:

Choosing your ham stand

Ham Carving

Iberico ham in America