by Cati Gómez | Feb 17, 2026 | Working professionally with Spanish ham
Whole hams and paletas on the bone: storage in Spain and the Benelux. As a Spanish professional and cortadora working internationally with Spanish ham—jamón—I regularly receive the same question. Many of my clients—including importers, distributors, and...
by Cati Gómez | Jan 28, 2026 | Basic knowledge about Spanish ham
Ibérico and Serrano — Understanding Two Types of Spanish Ham The terms Ibérico and Serrano are often used interchangeably internationally. However, they don't refer to gradations within a single product, but to two distinct categories of Spanish ham, each with its own...
by Cati Gómez | Jan 12, 2026 | Basic knowledge about Spanish ham
Dried ham is often equated with "ham" in general. However, it's a specific product with its own identity: the hind leg of the pig, which, through a lengthy and controlled process, becomes a dried and...
by Cati Gómez | Oct 19, 2025 | Working professionally with Spanish ham
Spanish cured ham is increasingly used in the Benelux region in professional settings such as hospitality, events, and catering. For many professionals, it's a special product, but for the international audience it's often...
by Cati Gómez | Feb 9, 2024 | Basic knowledge about Spanish ham
Photo credit: Agacuj Spanish ham, which one do you choose? Hams with a white layer... I often receive questions about the different types of Spanish ham. Many consumers and professionals in the Netherlands and other countries are often confused by the variety of Spanish...
