To make prepacked ham, the meat is deboned from the leg, squashed in to a long brick shape, frozen, sliced thinly and packed in to what you see in the supermarket packets. This is why all the slices look eerily similar and and have an eerily absent taste - it’s not that the meat comes as a meat-flavoured breeze block, but that’s how it’s best to cut.
Read More...
The question of Bodega, Reserva and Gran Reserva is one of the major talking points when it comes to buying a serrano ham given its effect on price. These 3 denominations are a reference to question the length of the curing process and as a consequence the quality of the leg chosen.
Read More...