Category: Ibérico Tips

When we talk about Acorn-Fed 100% Ibérico Ham, most people think of the maza, the juiciest and most well-known part. However, there is a lesser-known cut that is a true gastronomic treasure: the hock. The hock is located just below the caña (the area closest to the hoof) and before reaching the maza. It is … Continued

You bought an incredible Ham 100% Ibérico… and now it’s staring at you.You know it’s delicious. You’ve seen it at fancy restaurants. But how do you actually carve it without ruining it? You’re not alone. Most people outside of Spain have no idea how to slice Spanish ham properly — and that’s okay. Here’s a simple, … Continued

The Alta Expresión Acorn-fed 100% Ibérico Ham stands out for its quality and tradition. In this blog, we provide five key tips on how to serve it properly, store it correctly, differentiate it from the shoulder, understand its production process, and learn about its nutritional benefits. 1. Benefits of Alta Expresión Acorn-fed 100% Ibérico Ham … Continued

Purchasing an Ibérico ham can be a bit daunting. With so many varieties, labels, and brands to choose from, even Spaniards can find the process overwhelming. There are different colored tags, there’s the ham and the shoulder, and phrases like “acorn-fed” or “Ibérico” denoted on some products and not others. And how can you tell … Continued

Spanish cured meats came about by necessity. Folks were looking for ways to preserve meat without refrigeration and found that with salt, time, and the right temperature, they could safely store their beloved pork for months on end. While cured Spanish ham and shoulder are made to last well beyond any fresh cut, they do … Continued

The holidays are prime time for setting out the best of Ibérico pork. Cured Spanish meats like chorizo or jamón make those Christmas meals all the more special and delicious. Of course, there’s no denying that these festive dinners can sometimes also come with a bit of stress.  There’s rarely margin to make mistakes in … Continued

COVAP’s Alta Expresión Dry-Cured Acorn-Fed 100% Íbérico Pork Ham, or jamón, comes from the cooperatively owned ranchlands in the Valley of Los Pedroches, where the pigs roam free in the southern Spanish dehesa meadow, and happily feed on grass and acorns. These acorns are what give the ham its oleic acid component, the same ingredient … Continued

Acorn-fed jamón ibérico deserves to be accompanied by the right beverage. How else can you accurately appreciate the unique flavors of such an exquisite product? A proper pairing encompases so many ideas, but we like to think of a pairing as a harmony between two seemingly distinct foods and/or beverages. So when it comes to … Continued

We talk a lot about wine pairings at COVAP, especially when it comes to Jamón Ibérico. With so many acres of vineyards stretching through Spain, there are loads of phenomenal wines available and thus, picture-perfect wine pairings. But Jamón Ibérico is a vast and expansive food product with so many unique flavors. In other words, … Continued