JAMÓN Y PALETILLA
The Jamón y Paletilla Blog
Advice on choosing, carving and storing ham, shoulder ham, cured meats and cheese. Our team answers common questions about buying and serving them at home, with practical explanations and recommendations.
Latest article
Have You Bought Ham Or Just Fat? What To Know Before Judging Your Piece
Lots of fat when opening your ham or shoulder ham? Discover its role, the differences between 50% and 100% Ibérico and the yield you can expect when slicing.
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Deseo Luxury Collection shoulder ham: our finest signature selection for extraordinary occasions
Just 500 pieces a year make up our private selection of signature shoulder ham outside the standard classification. Discover Deseo Luxury Collection, cured for over 24 months on average.
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Deseo Black Label Luxury Collection: our finest signature ham, reserved for extraordinary moments
Just 500 pieces a year make up Deseo Luxury Collection. Discover our private selection of signature ham outside the standard classification, chosen for great celebrations and exceptional gifts.
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Has your cured ham gone off? Signs and common questions
How to distinguish normal features of cured ham from changes that need attention. What to check in the product, packaging and storage conditions.
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How many slices of ham make 100 grams?
There is no fixed number of ham slices in 100 grams. Learn how to measure a portion and use the net weight on the packet as a guide.
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How much does it cost to slice and vacuum-pack a ham?
What affects the price of slicing and packing a ham, what preparation includes and how to compare quotes without confusing whole-piece and net weights.
Read articleCured pork loin: how to choose between different recipes
Compare cured pork loins by designation, seasoning, format and price per kilo. What to check on the label to choose one that suits your taste.
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Ibérico ham seal colours explained
What black, red, green and white seals mean and why they should not be confused with a brand label or a protected designation of origin.
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How to start carving a whole ham, step by step
At Jamón y Paletilla we recommend starting with the babilla, hoof down. How to secure the ham, trim the area you need and carve the first slices.
Read articleSignature ham and “fuera de norma”: what they mean and how to choose
Understand signature ham, “fuera de norma” and Etiqueta Negra. Compare Deseo Gourmet, Diamante and Summum and choose the format that suits you.
Read articleHow long does vacuum-packed ham last and how should you store it?
The shelf life of vacuum-packed ham depends on the product and its storage conditions. The label is your reference before and after opening.
Read articleHam during pregnancy: which advice should you follow?
Official guidance on cured ham during pregnancy, the difference between cooking and freezing, and why curing time alone is not enough.
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