The Castanoble blog
Stories of jamón and cecina
Iberico shoulder and Iberico ham: rearing and fattening the Iberico pig
The quality of Iberico ham and shoulder begins in the dehesa: we look at how the Iberico pig is reared and fattened, from birth to the montanera.
White spots in ham: what tyrosine crystals are
Those small, hard white specks that show up in some slices are tyrosine crystals, an amino acid released during curing. We explain why they appear, what their size indicates and why they are perfectly safe to eat.
How to serve and present ham so it is just right
A slice should reach the table juicy and glossy. What is missing is almost never the ham, but the temperature: what to do in the ten minutes beforehand.
Iberico lomo, chorizo and salchichón: how they differ and how to choose them
The three classic Iberico cured sausages, explained plainly: which part of the pig each one comes from, what the words on the label mean and how to cut, serve and store them so that they reach the table at their best.
Homemade Iberico ham pizza recipe
A homemade Iberico ham pizza with rocket, tomato and olives, including the step-by-step dough recipe. Quick, simple and designed for about 8 people.
How to choose a good ham: what to decide first and what to look for in the ham itself
Choosing a good ham means making four decisions, in order: which pig, what quality, what size and what format. And knowing what to look for on the label and with the ham in front of you.
What is cecina: a guide to a cured treasure
Cecina is air-cured beef, a delicacy with centuries of history. We tell you what makes it unique, how we make ours and how to enjoy it.
Differences between Iberico ham and Serrano ham
The fundamental difference is the breed of the pig, and all the others follow from it: the feeding, the curing time, what the label says and the price. Along with what the regulations say about each one.
Starting a ham: hoof up or hoof down?
It is the first question when you put a ham on the ham stand, and the answer depends on just one thing: how long the piece will last.
Stock from a ham bone: how to make it and how to keep it
When the ham is finished, the best part is left for winter: the bone. A simple, slow-simmered stock that improves any soup, cocido or stew.
Corporate gifts with ham: how to get it right with clients and employees
The corporate gift set is decided in October and judged in December. Budget per person, a format that travels well, personalisation and invoicing: what needs settling before you order.
You've been given a ham: what to do with it, step by step
A whole ham at home and no idea where to begin. Where to put it, what you need to cut it, how to store it and what to do if you'd rather not cut it yourself.
How to carve an Iberico ham (and a shoulder) step by step
The Castanoble carving manual: which tools you need, how to position the piece, carving in seven illustrated steps and how to make the most of it right down to the bone. With a section on the shoulder.
Acorn-fed ham: what it is, how to recognise it and which to choose
‘Acorn-fed’ is not an adjective: it is a category set by law. What the pig must have eaten, which label certifies it, how it shows in the slice and how to choose between the four acorn-fed pieces we cure.
How to store cecina: vacuum-packed, opened, in a piece or sliced
Cecina keeps for a long time, but it can't withstand just anything. Where to store each format, what to do with the cut surface once you open it, and why it shouldn't go straight from the fridge to the plate.
The Iberico ham label: what the black, red, green and white tags mean
Before you look at the price, look at the tag. The four colours of the Iberico Quality Standard state the breed and the diet of the pig, and they leave no room for interpretation. A guide to reading them in a minute.
Grain-fed, free-range grain-fed or acorn-fed: what really changes (and which to choose)
Three words on the label that determine the price and the flavour. What the pig eats in each case, how it shows in the slice and which one suits each table, without overselling any of them.
How to choose the weight of the ham and its degree of curing (so there is neither too much nor too little)
Once the quality is chosen, there are two decisions that almost nobody explains: what weight to order and what degree of curing. How much of each piece is usable, how many it serves and what each degree means.
Which ham to give as a gift for each budget: an honest, tier-by-tier guide
Giving ham isn't about spending more, but about choosing the right format and quality for the recipient. Four budget tiers and what works in each.
Whole, boneless or sliced ham: which format to give (and to whom)
The same piece can be the perfect gift or a nuisance, depending on the format. Whole, boneless or sliced: what each one involves and who it is for.
Sending ham as a gift to someone's home: how it arrives, what's included and where we deliver
Sending a gift from afar is nerve-racking: will it arrive in good condition, will it arrive on time, will they know who it's from? Here's what we do with every gift and where we can send it.
How to cut cecina at home (and why thickness changes everything)
The same cecina tastes different depending on how you cut it. Thickness, the direction of the grain and your knife: everything you need to know for your own kitchen.
Differences between cecina and ham, and which to choose
They're more alike than you think and differ in what matters. An honest comparison between beef cecina and cured ham, without selling either of them.
Solar energy at the curing house: the same sun that cures our ham
In Castilla y León we cure with the climate. Since 2022, we also generate power with it: a 72 kW photovoltaic plant at the curing house supplies green energy for curing our pieces.
How to sharpen a ham knife step by step
Keeping your ham knife well sharpened is key to getting thin, juicy slices. We explain how to check the edge, sharpen it with a honing steel step by step and look after it so that it lasts for years.
The Iberico pig: origin and characteristics of the breed
We look at what sets the Iberico pig apart from white pig breeds: its origins in the dehesas of the south, its physical characteristics and the role of the Duroc cross.
How should you store Iberico ham once opened?
Practical tips for storing boneless and sliced Iberico ham once opened, keeping its flavour and aroma intact.
Iberico ham: machine-sliced or knife-carved?
We compare machine slicing and knife carving of ham: flavour, texture, convenience and tradition, so that you can choose the method that best suits each occasion.
The curing process of Iberico ham
We walk through the curing process of Iberico ham, from salting with sea salt to the years in the cellar, comparing the traditional method with the modern four-stage one.
Difference between Iberico shoulder and Iberico ham
Iberico shoulder and Iberico ham come from the same pig, but they differ in size, yield, curing, flavour and price. We explain the key points for telling them apart.
Spring salad with Iberico ham
A simple, fresh spring salad recipe with Iberico ham shavings, avocado and garlic croutons, ready in 8 steps and perfect for making as a family.
Acorn-fed ham: the characteristics that make it unique
What makes acorn-fed ham unique: the Iberico breed, free-roaming rearing in the dehesa and the marbled fat that gives it its unmistakable flavour and texture.
Iberico ham croquettes recipe
Step-by-step recipe for Iberico ham croquettes: ingredients for 5 servings, how to prepare the mixture and tips for perfect frying.
Iberico ham: how it is made
We take you step by step through the process of making Iberico ham: from raising the pig on the dehesa to curing in the cellar.
Essential ham knives for cutting Iberico ham
To cut an Iberico ham properly you need three knives: a butcher's knife, a ham knife and a boning knife. We explain what each one is for and the steps of cutting.
The origins of ham
A look back at the origins of ham: how the need to preserve meat by salting it, as far back as the times of the Iberians and Romans, gave rise to one of the great treasures of Spanish gastronomy.
Cheeses that pair with Iberico ham
Cheese is the classic companion to Iberico ham. We look at which types of cheese pair best with it, from mature cheeses to spreads, with practical tips for the board and the kitchen.
Recipe: salmorejo with acorn-fed Iberico ham
A simple summer recipe for salmorejo topped with crispy shavings of acorn-fed Iberico ham, with ingredients, step-by-step method and serving tips.
The secret of Iberico acorn-fed ham: the dehesa and the acorns
Free-range rearing on the dehesa and an acorn-based diet are the keys that give Iberico acorn-fed ham its unique flavour and character.
The ideal temperature for Iberico ham
The temperature at which we store and serve ham has a direct influence on its flavour and aroma. A university study puts the ideal point at 14 °C.
Tools for carving Iberico ham: ham knives, ham stands and boards
We look at the essential tools for carving an Iberico ham properly: from the ham stand to the ham knife, by way of the honing steel, the boning knife and the tongs.
What is the montanera of the Iberico pig?
The montanera is the final stage in raising the Iberico pig, when it fattens on acorns and pasture on the dehesa. We explain when it happens and why it is key to acorn-fed ham.
The months of curing ham
We look at how many months of curing Iberico ham, shoulder and Serrano ham need, and why a longer maturing time does not guarantee higher quality.