Here are 7 things you should know before buying Spanish ham for Christmas. The Iberian ham is the star delicacy of any Christmas table in Spain and that’s why we all wonder when to buy ham for Christmas or what type thereof we should buy. If you want have all the information about it to make your purchase totally safe, pay attention, Enrique Tomás comes to the rescue!
There are those who believe that ham (back leg) is better than ham shoulder (front leg) because it is more expensive. Nothing could be further from the truth! The first thing you need to know is that ham and ham shoulder are different products. But both are just as good! Ham is produced with the pigs’ hind legs and has a softer flavour, the ham shoulder is produced with the front legs and, as the meat is closer to the bone, it has a more intense taste. Whether you buy a Christmas hamper with your favourite product or buy a pack of sliced ham or a whole piece, the important thing is to buy it in a trustworthy place.
This is a confusion that can make us buy The pig is a wonderful animal that is part of the famous Med... in a poke (no matter how funny the idiom sounds in this case!). Serrano ham is that which is produced with white pigs while Iberian ham is that which, as its name suggests, is obtained from the authentic The Iberian pig is an animal of the porcine breed, the name ... of our peninsula. The main characteristic of this breed is its ability to infiltrate the fat in the muscle and only in Spain and Portugal the necessary conditions are given to ensure the proper development of the pigs and the perfect subsequent production of Ham is one of the star products of the Spanish gastronomy, a... and ham shoulders.
“Colours to suit every taste”, all hams are good as long as you enjoy them eating. The nuances of the Salamanca ham, for example, are totally different from those of Cáceres-Badajoz’s. According to your own preferences you will have to choose one type of ham or another. In Enrique Tomás we know that the best ham does not have to be the most expensive but the one you like the most, because enjoying this Iberian delicacy is what is all about. There is no more!
The answer is simple, it depends. If you are many at home you can buy it whole and cut it gradually. You have to know that if you have a whole piece (ham or ham shoulder) the ideal is to cut about 150 gr. a day to keep the leg in good condition and continue to provide the nuances and flavours of when it is freshly cut. If this is not the case, our recommendation is to buy it sliced and vacuum packed, so you don’t have to eat every day if you don’t feel like it. Likewise, if you are few at home you can go for sliced packs. It will be enough to open them a while before to let the In the premises of Enrique Tomás when someone says the word... breathe and reach room temperature if they were in the refrigerator. Then they will be ready!
The difference between one cut and another is very small and only those who have been consuming for years and years and are fond of learning all about this product will be able to notice it. If you belong to this group, buy it cut with a knife! Otherwise, buy it cut with a slicer, which is also cheaper. It will be just as good!.
The answer to this question also depends on how many of you are at home. The part of the babilla is more When we talk about curing in gastronomy we are talking about... than the part of the mace, so if you are few it is better to start there so that the ham does not spoil. If, on the other hand, there are many of you, you can start with the maza without any problem, it is more tender! Just like they do in bars and restaurants, because they finish it quite quickly and so they serve the juicy part first. To know more about the ham parts, read our post!
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