Paco’s blog

Compare water and one drink with the same Spanish ham: set the table, keep the ham constant and note which combination you prefer.

Prepare for ham carving at home: a clear counter, fixed stand, suitable tools and tidy storage afterwards. A checklist before starting.

Plan receiving and storing an intact bone-in cured ham: shipping materials, location, protection and the first slicing occasion.

What to check when opening sliced ham: label, portion, protection and after-opening instructions. Plan packs without inventing storage days.

Tell chorizo, chistorra and longaniza apart before buying. Check production, intended use and directions when choosing for a board or cooking.

Salchichón and salami do not describe a single recipe. Compare ingredients, format and use to choose charcuterie for your table.

Choose whole or sliced cured lomo for a simple sharing plate. Check the label and choose accompaniments that leave room for its flavour.

Prepare an event ham-carver enquiry: date, venue, guests, ham, equipment and scope. Details to agree before booking, without assuming a fixed package.

Explore ham history through Cato, a still life from 1772 and modern labelling. Sources and limits for understanding tradition without inventing an origin story.

Understand research on tyrosine crystals in ham, what a photo cannot establish and which details to keep when asking about the condition of your product.

Compare Spanish jamón and prosciutto by production, full designation, format and price per 100 g. Separate crudo, cotto, ibérico and a specific PDO.

Tell ham, shoulder, lomo embuchado, chorizo and salchichón apart. Practical vocabulary for understanding production and choosing Spanish cured meats.