Paco’s blog

Secure a paleta, choose the side and take short slices from an even surface. Practical differences from a large whole ham.

A controlled sequence for securing, opening and slicing ham: tools, a level surface, bones and finishing the session.

Choose the cutting side, adjust the stand and check stability. Steps to begin without holding a loose ham by hand.

Understand Duroc origins and appearance, its role in Iberian crosses and which details to confirm on a Duroc ham listing.

Compare Spanish jamón and paleta by anatomy, format, usable quantity and serving. Choose using actual weight and each listing's category.

Understand bellota, cebo de campo and cebo, breed percentages and four seal colours before comparing Iberian hams.

Who invented tapas? Separate documents from legends, understand the shared occasion and plan a ham appetiser without presenting a story as proven history.

What to ask about bones and trimmings, how to use suitable parts and how to chill broth without applying whole cured-ham storage rules.

Deboning, slicing and packing are different jobs. Check the finished format, net weight, packs and storage before ordering Spanish ham.

Distinguish pork cuts from preparations: loin and tenderloin, back fat and belly, and cured lomo from a fresh piece requiring cooking.

Choose cheese for a ham board: milk type, maturation, cutting and storage. Check what vacuum packaging and freezing mean for your product.

Distinguish Serrano and Ibérico, Bodega and Reserva, the old recebo term and lacón. Separate breed, production and format when reading a label.