Iberico Ham with Chickpeas & Tomato

Iberico ham tapas using the finest acorn bellota “jamon”. Using Iberico ham in Spanish recipes is a careful business, making sure that the flavour of the ham remains at the forefront of the dish. Chickpeas and tomatoes are two such ingredients that compliment the strength of the ham as well as adding depth to a simple tapas recipe.

You will need:

100g Iberico Bellota Ham 

400g Chickpeas, soaked

12 Vine cherry tomatoes

Dried Thyme

Extra virgin olive oil

Parsley to garnish

Method:

1. Open the Iberian ham or carve from the leg and leave to breath for 30 minutes at room temperature.

2. Meanwhile halve the cherry tomatoes and place in a bowl, sprinkle with a pinch of thyme and pour over a generous slug of good extra virgin olive oil.

3. Place the chickpeas in a saucepan and cook for 10 minutes, drain thoroughly and add to the tomatoes.

4. Cut up your slices of Iberian ham into inch squares and add to the rest of the ingredients – mix well until everything is covered in olive oil.

5. Spoon into glasses, garnish and serve with fresh salad and olives.

Summer Tapas

Iberian ham, marinated olives, chorizo & Morcon

Spanish tapas for the summer, what better time to indulge in some of Spain's finest cured meats. There are two combinations that spring to mind when thinking of summer tapas namely orange with extra virgin olive oil and strawberries with an aged sherry vinegar - don't believe us? Try it! Strange as it may sound these two pairings do work, in fact they work very well. We first tried orange and olive oil when visiting an organic olive oil business in near Jaen a few years ago and it remains a firm favourite, the sherry and strawberries idea came from some publicity produced by 'Capirete' here in Spain but it was not until a local Spanish chef mentioned the idea that we tried it, again now a firm favourite when those big home grown strawberries become available from the local greengrocer.

One thing about Spanish flavours are that they are usually very simple, after all, simple does work. That is not to say that there is anything boring about Spanish food, quite the opposite in fact as the Spanish, for generations have known how to cook with flavour in mind, especially with tapas.

This summer we have introduced 4 simple tapas lines with an Iberian ham twist, a handful of tapas selections put together with flavour in mind - sort of the building blocks to a classy tapas lunch leaving you to to decide on the fruits and red wines (or indeed Fino) of your choice.

Find out more...

Spanish Ham Samplers

Spanish Ham 'Samplers'

If anyone has ever told you that Iberico ham is the best in the world then they are probably right. There are some major differences between normal Serrano ham and Iberico. Firstly the Iberico ham comes from a completely different pig, a black footed (but not always) hog - hence the term 'pata negra', these hogs are distant relatives to the wild boar and for top of the range hams such as 'bellota' are fattened on acorns during the latter stages of their life, roaming around rich meadows feasting on oak laden pastures.

Serrano ham on the other hand is still a very good ham in own right, it comes from what you might refer to as a 'normal' pig such as the Landrace or Large White breeds. Serrano ham accounts for around 93% of ham production in Spain. So what is the difference? Apart from the price the Iberico ham is marbled with fat as the Iberian pig has an uncanny knack of absorbing its diet differently to that of other pigs. Texture is lighter, more dissolving than chewy and the flavour, well this depends on the grade...

For simplicities sake we will say that Iberian ham comes in three main varieties, these are:

CEBO
RECEBO
BELLOTA

There are more but lets stick to basics, the grade is determined by the Iberian pigs diet. Cebo hams are from pigs fed on compound feed (no acorns involved) Recebo hams are from a mixed diet (acorns and compound feed) and Bellota hams are from pigs fed on acorns and which are also allowed to roam free eating grasses from the meadows - a whole natural affair if you like.

Flavours differ, mainly in strength and intensity. A lower grade Cebo ham will not boast that nutty flavour but remains a very good Iberian ham indeed. Recebo hams are stronger on the palate and have a distinct nuttiness about them, also a lighter texture. Bellota, cream of crop, very nutty with beautiful flavour, tones and aroma. price is also dictated by grade so just because a ham is labelled 'Iberico' or 'Pata Negra' does not mean it is of the highest quality and may not be acorn fed at all - the price will indicate the grade.

So what is the solution to taste testing the three Iberico ham grades? Well you could try a sampler pack, 3 x 100g packs of Cebo/Recebo/Bellota ham. The Iberico sampler allows you to taste test the main grades without breaking the bank and buying a full Iberian ham. The perfect solution to discovering why people are going nutty about Spanish ham.

Useful links:

Iberico hams
Factors Effecting Flavour

Love Spanish Ham?

Carving Spanish Ham

Carving Spanish ham is an art form. If you are a Spanish ham enthusiast and would like to achieve the very best from your serrano or iberico ham then Pilar Esteban Ordorica's beautifully illustrated book with 363 photographs is the "ham carving bible". Pictures speak a thousand words and Pilar has this book just right, a carefull blend of stunning step by step photography accompanied by easy to understand text describing every aspect of Spanish ham carving.



This unique book is available from Orce Serrano Hams in English and Spanish. Love Spanish ham? then this book, without doubt is the essential read for ham carvers of all levels.

Available now. >>>


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Iberico Tapas

Iberico Bellota Jamon with strawberries

Spring is in the air in Andalucia...

Tapas recipes >>>


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Iberico Sliced Meats

Sliced meats from Spain make ideal tapas, especially when your having a spread, tapas evening or simply want to enjoy something different perhaps with an after dinner cheese board or Spanish tapas. Sliced doesn't have to be boring either, particularly when it comes to cured Iberian ham, pork tenderloin or chorizo as the flavours speak for themselves.

There is however no getting away from the fact that any sliced meat vacuum sealed in plastic will not be quite the same as the "real deal" right? Well maybe, there are pro's and cons... For starters sliced meats are convenient, they usually come in handy sized 100g or 200g packs so just sufficient for tapas or creating a buffet style Spanish table. Smaller packs also have the distinct advantage of allowing you to taste test the likes of Iberian ham in all its grades which is why we have added four new types of Iberian ham sliced packs to the deli website.

So what does this mean? If you have heard about Iberian ham and never had the gastronomic pleasure of tasting Spain's most famous delicassy then the 100g pack is your friend. Discover the differences between, Cebo, Recebo, Bellota and Bellota reserva at a price that won't upset the bank manager.

It is really worth a go and letting your taste buds make the decision for you. All good Iberian ham suppliers will also offer the cream of the crop by way of "hand sliced" iberian ham in convenient packs. Price is at a premium as you are paying for the skill as well as the product but when you open up a pack like this - take care as those slices are wafer thin, carved by the maestro secadero. Sliced ham like this actually represents very good value for money as you get more bang for your buck through more slices and increased flavour...just the way a good ham should be carved!

Not forgetting pork tenderloin or "lomo" as its known in Spain and also chorizo. Two exquisite products which again, presented in small sliced packs create the opportunity to taste test flavours. If you have some sliced Spanish ham, chorizo, lomo or sausage sitting in the fridge right now here are two good tips to make sure you get the best Spanish flavour:

1. Most importantly, leave the meat to breath. Its tempting to get stuck in as soon as the pack is opened but the best things come to those who wait, like a good wine, open the pack and leave it at room temperature for 10 minutes where it will begin to "sweat". It is at this point the flavour and aroma as well as texture will be at their best.

2. Pair it up, Spanish ham and Manchego cheese go together like English fish and chips and don't be afraid of introducing fruit and good red wine to any good ham or cured Spanish tenderloin.

For more information on cured Spanish cured meats, tapas recipes, tips, advice and online shop visit www.orceserranohams.com

The new range of Iberian sliced meats is available mid February 2011

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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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Buying Iberico ham made easy

While food prices continue to rise it may be comforting to know that Spains most famous ham the "Jamon Iberico" is being reduced in price by online delicatessen Orce Serrano Hams.

Transparency when buying: There are many Iberian hams available in Spain from a variety of producers, on this page you can discover some of the very best. Descriptions have been revised to help customers make an informed decision about the ham they are buying as well as added flavour notes and points detailing the region of origin and the grade of each ham.

Pricing has also been revised for customers in the EU outside of Spain where Iberian hams can be sent, this has come as a result of working even closer with our Iberian ham producers enabling better value to be passed onto the customer. With several new grades of ham and suppliers on board there is sure to be a ham for the discerning gourmet and with clearer information the buying process made easier.

For further information visit the Orce Serrano Hams website or email us where we will be happy to answer your questions.


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Spanish Starters for Christmas

Christmas in Spain brings with it all the treats that everyone buys in for the festive season but with a Spanish twist. As a youngster in the UK I remember ridiculous amounts of salted peanuts - they were the Christmas snack which never lasted very long and then there was the famous prawn cocktail as the Christmas dinner starter until my Dad began to attend cooking classes - then the prawn cocktail went out the window. I dare say he would have loved Spanish food and it would have been hard to keep him away from the markets and out of the kitchen!

So, with being a little different in mind here are a couple of ideas for Spanish Christmas day starters - or even breakfast if it takes your fancy. (click on the pics for the recipe)

Serrano ham & Figs

One of those classic Spanish starters and occasionally served as cold tapas. Ham will go with ripe figs either uncooked or baked.

Spanish Tortilla

Another classic which fits in all over the place at Christmas time! Serve as a starter, cold as tapas, hot for breakfast and with ingredients only down to the imagination tortilla is a great all rounder.

Serrano Ham & Smoked Salmon Salad

Bit of a classy one this - wafer thin slices of Serrano ham (Iberico works too) with smoked salmon and salad drizzled with lots of good extra virgin.

Iberian Ham & Quails Egg Tostada

Very simple to make with the worlds finest ham, if you have an Iberian ham in for Christmas this year then do try this simple breakfast - its delicious!

Find more Spanish Christmas day starters here and for Spanish ham and sausages pop into the delicatessen.


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Spanish Ham Buying Made Easy

Hand picked hams from Spain

Considering a Spanish ham this festive season? Serrano and Iberico hams make a fantastic gift and will provide some authentic gourmet tapas right through until the New year so no fear of running out of food at the party!

Choosing the right Spanish ham can be a bit of a minefield so to help you make the right choice we have offered more information within your ham descriptions and also added some valuable "tasting notes" to help you decide which ham is best suited to your taste buds

Here at Orce Serrano Hams we firmly believe that quality and authenticity is key which is why we leave mass produced hams well alone and only deal with a few hand picked producers from rural Andalucia. Hams are chosen for each customer by the "maestro secadero" who will examine, weigh and test each ham for ripeness before it is approved for sale, your ham is then wrapped and placed into its muslin sock before being packed ready for dispatch.

One crucial part of getting the most from your Spanish ham is correct carving which is why every ham comes with comprehensive instructions on storage and carving as well as food pairing ideas, you will also receive fast and thorough answers to your questions before, during and after your purchase.

Don't forget your ham stand! Part of carving a ham effectively is to have it secure and steady, this is where the specifically designed Spanish ham stand comes in. The ham stand cradles your ham allowing safe and steady carving and helps you achieve those all important wafer thin slices.

Get Sharp! The correct carving knife is also equally important, ham carving knives are long, thin and flexible - not any old kitchen knife will do... If all this sounds too complicated, fear not as you can also choose from ham "starter kits" this year which not only offer great value for money but come complete with everything you need to enjoy your ham over Christmas, New Year and beyond.

Useful Links:

Serrano Hams
Starter Kits
Why Buy?
Ham Stands
Carving Knives


Advice is free so if you are considering a good Spanish ham this Christmas pop over to the deli for more information or email us here and ask for Iain or Gayle.

Iberico Bellota Ham with Orange and Mango

Iberico Bellota ham is arguably the worlds finest cured ham. Some may argue that using premium bellota jamon in recipes is failing to appreciate its exquisite nutty flavours and aromas and should only be enjoyed on its own for a complete gourmet experience...

We'll let you decide on that one but there are some recipes where iberico ham can result in a dish that makes for a rather distinguished breakfast, an iberian side dish or simply just tapas of the highest class.

Keep accompanying flavours simple with Iberico ham and your half way home, nothing too overpowering - let the ham do the work and you can end up with some real flavour enhanced by the very best from the Iberian peninsular.

We have discussed on this blog that Spanish ham goes very well with fruit, most fruits in fact, a classic combination would be sliced jamon with grapes, apple and manchego cheese although kiwi, peach and nectarine work equally well. For a real explosion of flavour try oranges... A couple of years ago during a tour of a local olive oil producer they let us taste test the oil - over orange, it may not seem an obvious pairing but it does work very well, with this in mind try a simple salad of Iberian bellota ham with thinly sliced fresh orange and the best gourmet extra virgin olive oil you can get your hands on (something slightly peppery is best)

Makes 4 - 5 Tapas

100g Iberico bellota ham (hand sliced)
1 Orange
1/2 Ripe mango
Extra virgin olive oil

1. Cut the peel from the orange and remove as much pith as possible using a sharp knife.

2. Slice the orange thinly and arrange around the outside of a tapas dish.

3. Peel and cube the mango, lay in the bottom of the dish.

4. Arrange your Iberian ham slices over the fruit.

5. Drizzle generously with good extra virgin.


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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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5J, Cinco Jotas, Jabugo

"Cinco Jotas" or the 5J Iberico ham is respected worldwide as one of the finest artisan Spanish hams money can buy. A rare ham produced in limited numbers which command a high price.

Sanchez Romero Carvajal has been producing premium grade iberian hams for generations, way back since 1879 so if any company knows the secrets to artisan ham production it is them.

So what makes the 5J ham so different? The big difference is that Sanchez Romero Carvajal use only 100% Iberian pigs to produce this supreme ham. Nothing out of the ordinary there then, well, actualy yes... 100% Iberian pigs are very rare, native to the Iberian peninsular in South West Spain the hog is still only available in limited numbers ~ compare this to other iberian hams where the pigs (specified by the authourities) have to be no less than 75% iberico and you soon realise that a 5J ham is the purest iberian ham available to man.

The town of Jabugo where these hams are produced had been put on the map due to the quality of the "Cinco Jotas Jamones" There are also some very happy and content pigs roaming the meadows in the area, known as "dehesas" these meadows boast the oak trees ("Holm" oak being the largest) from which drop the acorns (bellotas) that make up the main part of the pigs diet.

Flavour is sublime, texture equally so and a nutty aroma, marbled with fat these hams are exquisite in every sense of the word. Each leg is carefully tended to by the meastro secadero (ham expert) during its 3 years of curing, such are the strict controls and quality standards for the 5J, Sanchez Romero Carvajal hams are envied as some of the very finest available.

The 5J ham is slender in shape, cut in a "V" and has the black hoof or "pata negra". Ham once cut into is a deep rose red with fat boasting a pale yellow tint. Unique aroma and very pleasant bouquet. Perfect accompaniments to this ham would be equally high standards of cheese and wine, a denominacion de origen cheese and a 1996 Rioja or 1999 Ribera del Duero will always compliment well as will, quite plainly a good bread with a drizzle of extra virgin olive oil.

Iberico Hams - The New Law

The Spanish Iberian ham is without doubt Spain's finest gastronomic export. There has always though, been a degree of confusion regarding the different grades of Iberian ham and also the naming of the ham itself. In November 2009 the "Consejo Regulador Los Pedroches" (governing body) and the Ministry of Food ruled that the terms "Reserva" and "Grand Reserva" could not be used to describe Iberian ham. This action follows on from a similar decision to abolish term "Pata Negra"

Pata Negra (literally meaning black foot) was banned as regulations surrounding Iberian ham were revised, in truth not all Iberian pigs have "black feet" and not all Iberian pigs are fed on acorns so the term pata negra was deemed too broad and unsuitable for such a regulated product.

As of November 2009 Iberian hams fall into five catagories, these are Denominacion de Origen, Bellota, Recebo, Cebo and Cebo de Campo. Confused? Here's what it all means:

Denominacion de Origen (D.O) Iberian pigs where the Mother is as pure bred as possible and no less than 75% Iberico strain. Every stage from breeding to final curing is approved by the regulatory body.

Bellota, free range pigs that feed on acorns and grass.

Recebo, free range pigs that are fed on a mixed diet of acorns and compound feed.

Cebo, Iberian pigs (not free range) fed solely on compound feed

Cebo de Campo, Iberian pigs fed on a compound diet but which are also free range.

So what to look out for when buying Iberico ham? Bearing in mind that not all Iberian pigs are fed on acorns or "bellotas" flavours will vary quite significantly between each grade. Curing time for the cream of the crop "D.O" ham is a minimum of 36 months where as a Cebo grade ham is only cured for 24. The correct name should also be present, details of the producer and a numbered tag around the hoof.

Prices vary significantly between suppliers but as a general rule you should be able to buy a top of the range acorn fed ham for under 500 euros. Weight will be around 7.0 - 7.5kg and with a flavour and texture unlike anything else you will know where every penny has gone!

For further information on approved Iberian hams from the Pedroches valley click here

Spanish ham - Fact or Fiction?

A few facts on Spanish ham... Buying Spanish ham can be quite a complicated business especially for the customer. Throughout 2009 we kept tabs on some of the more factual and unusual aspects being reported about Spanish hams.

1. Has the term "pata negra" been banned? - Fact. At least by the Spanish authorities Spanish retailers and producers are no longer permitted to sell iberian hams under the "pata negra" name. The name itself literally means "black foot" reputable producers carrying the Denominacion de Origen stamp will always describe their Iberian hams "Bellota, Recebo or Cebo" ~ it may be worth noting that the terms Reserva and Grand Reserva regarding Iberian hams are no longer permitted either so watch out for curing times or the secaderos own coloured labelling system instead.

2. Iberico pigs feed on acorns to make them thirsty, they then run around trying to find water which in turn produces the texture of the meat - Fiction, absolute nonsense but reported in an online and hard copy Spanish local newspaper, the author of the article was not Spanish.

3. The price of "Cebo" iberico hams halved during the latter period of 2009 because too many have been produced - Fiction, prices have not decreased although there are more non bellota hams being produced which may drive prices down marginally in the future.

4. The price of "Bellota" iberico hams may rise in future due to a disease killing Spanish oak trees - Fact. It is true that the humble acorn is dwindling in the dehesas (meadows) steps are being taken to eradicate the problem and the situation has been recognised as potentially serious for future bellota ham production.

5. USDA regulations stipulated in 2009 that the "hoof" from iberico ham imports had to be removed - Fact.

6. Serrano ham is the same as Iberico ham - Fiction. Iberico ham and serrano ham are worlds apart, both Spanish gourmet in every sense of the word but Iberian ham should be regarded as a different product.

7. A serrano ham cut in a "V" has a better flavour and texture - Fiction. Some hams are cut in a "v" which means that the skin (or rind) from the outer side of the leg has been removed, the name v-cut is so as the cutting creates a v like shape on one side of the ham. Experts say that this cutting process is purely down to the secaderos (curing house) manufacturing process and has no beneficial gain to any aspect of the end product.

8. Serrano hams can be smoked - Fiction. The only ingredients in an authentic Spanish serrano ham should be ham - salt - time. Serrano hams are never smoked, Italian parma ham which again is a different product can be smoked.

9. There are more serrano hams produced than iberico hams - Fact. Iberico hams only account for around 7% of ham production in Spain.

10. Cinco Jotas 5J ham is the worlds best - Fiction, this always comes down to personal taste. There are a handful of regions in Spain which carry the "D.O" stamp, each bellota ham from these regions are exceptional. It is fair to say however that 5J hams from Sanchez Romero have gained an enviable reputation and produce some of the finest artisan hams and embutidos in the world. There are though, other equally good alternatives...

Feliz Navidad!

Christmas 2009 has been the best yet for Orce Serrano Hams and we would like to thank all of our customers who have placed orders through the deli, not just for Christmas but throughout 2009.

Muchas Gracias!

If you still fancy some Spanish sunshine over the festive season we are still taking orders (up until 9.00am Wed 23rd Dec) for New Years Eve delivery. There is also a very special 2010 tapas selection including Spanish cava, chorizos, "Half a Ham" ~ ideal for new years eve plus mystery tapas...!

Next year is going be very exciting indeed with a whole host of new products and a crazy offer for January which simply cannot be missed. Recipe target for the deli in 2010 is 100 plus even more here on Top Spanish Tapas. Customers can also benefit from freebies courtesy of Magno brandy, Paladin, Cola Cao plus many other Spanish brand names. To keep in the know and hear about these offers first why not sign up to the newsletter where you will also get a 10% discount.

What you have been saying this year:

“a company which has sourced some of the best hams on the bone in the region” ~ The Independent

“The Serrano Ham Anejo Especial you recommended was really, really good and far better than the hams I have been buying in the UK. Thank you so much for a great service and I will be back for more.” ~ Simon Drury, Gloucestershire UK

“Last order arrived in good shape as ever and we're enjoying cooking in our newly acquired Spanish casserole. As ever a pleasure to be buying from you.” ~ Phil Mitchell, West Sussex UK

Next up: Well its New Years Eve or "Noche Vieja" and that means the "12 Grapes" Spanish tradition, something taken very seriously by some but by no means all. After Christmas we will be posting a video that explains, well, how not to take the tradition seriously. Stay tuned.

FELIZ NAVIDAD, have a very merry Christmas!

Iain & Gayle

Storing Spanish Ham

Storing Spanish ham. One of the most frequently asked questions especialy around Christmas time as many hams are purchased as gifts for the lucky hubby! Serrano and Iberico hams keep very well indeed and will not take any harm being hung or stored in a cool dry place until Christmas day.

The key is cool and away from humidity. Spanish hams hang for months if not years (up to 4 years in the case of Iberian examples)



Find a cool, dry place such as a spare room where the central heating won't be turned on, a cool storage cupboard or even better one these places at the neighbours where the ham will not be discovered by the lucky recipient!

So how long can you keep the ham in the box? Our butcher advises no longer than a week after arrival and if possible to partialy open the box to allow the ham to breath. Hams come in a breathable muslin sock, this can be kept on until Dec 25th. When the sock is pulled off the ham it is a good idea to wipe the ham lightly with a damp cloth or sponge - then the carving begins...

For more detailed information on Spanish ham storage visit the Orce Serrano Hams "Storage" and "Carving" pages.

Have you signed up yet? 10% off your Spanish ham when you sign up to the Orce newsletter!

Iberico Hams from Cordoba

Without doubt the Iberian ham is recognised as one of the finest, if not the finest ham in the world. Cordoba lies north east of Andalucia's capital Sevilla and is home to the valley of "Los Pedroches" The valley of Los Pedroches is famous for its Iberian hams and is one of only a few regions to have been awarded the Denominacion de Origen - this guarantees only the finest, most authentic produce, in this case the Iberian ham. Buy a Pedroches Iberian ham and you are buying the very best.



Pedroches hams are submersed in quality, culture and enviable reputation. See here for some prime examples and expert ham carving...


Ver mapa más grande

... and the hams themselves, this particular example is a "Paleta de bellota iberica" the smaller front leg/shoulder. Front legs weigh around 4.75 - 5.00 kilos for an exquisite entry example but for the real Iberian experience the back leg is the ham that has the quantity weighing in from 7.00 kilos up to 9.00+ kilos. Gourmet flavour with every slice.



Pedroches hams are among the best due to hertitage and will rival any other Iberian ham for flavour, texture, aroma, colour and price.

for many years now other areas in Spain which also produce Iberian hams such as Guijuelo, Huelva and Extremadura used to purchase their pigs for production directly from the Los Pedroches county.

View Los Pedroches hams >>>

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.

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