La Sobremesa, the LOLO Jamón blog

Storing a started ham: does it need the fridge?

What does a Pata Negra ham really cost?

What is the best ham in the world?

What is the best pig in the world?

Animal welfare and extensive farming in the dehesa

Ibérico ham or shoulder: which should you choose?

How an acorn-fed Iberian ham is made, step by step

Vacuum-packed or carved to order: three formats, not two

Ham Fairs and Events in Spain

The maestro cortador: a diploma since 2026, a title nobody protects

White specks on ham: crystals, salt or mould?

What does the Ibérico pig eat, and why does it change the taste of the ham?

How to choose an Iberian ham: a guide in four questions

The parts of an Iberian jamón and paleta, zone by zone

Ibérico, serrano and seals: how to read a ham label

The four designations of origin for Iberian ham