Paco’s blog

Separate presentation from product information in online jamón photos. Real 80 g pack and plate examples plus a checklist for the product page.

Plan a blind tasting with two hams, anonymous codes and a notes sheet. Separate preference, format and category before choosing your next purchase.

Calculate a board subtotal with ham, lomo, chorizo and salchichón in 80 g packs. Change quantities and check current product prices.

Distinguish a bone-in ham's weight from the sliced grams you serve. Add up 80 g packs without inventing a fixed yield for every whole leg.

Compare 80 g ham packs using current prices and their equivalent per 100 g. Separate quantity, category and format before choosing.

Gran Reserva relates to processing time; Duroc names a breed. Understand the terms, their limits and the questions to ask before choosing ham.

Tell an Iberian ham seal apart from its label and brand. Understand black, red, green and white seals and what to check on sliced packs.

Understand 50%, 75% and 100% Iberian breed, separate this from bellota or cebo, and read a label using real sliced ham packs as examples.

Compare bread, picos and regañás by texture and serving style. Set up a simple tasting and choose the ham you want on your table.

Arrange sliced ham with space, a simple layout and accompaniments on the side. Practical ideas for packs and platters without complicated serving.

Choose a ham gift with five questions about tastes, slicing, occasions and delivery. Compare a whole leg with sliced formats for the recipient.

Check cut, category, Iberian percentage, weight, slicing and storage on a ham product page. Seven practical checks to help you choose.