Our blog
Stay in the loop
-
The Hock: The Best-Kept Secret of Acorn-Fed 100% Ibérico Ham
When we talk about Acorn-Fed 100% Ibérico Ham, most people think of the maza , the juiciest and most well-known part. However, there is a lesser-known cut that is a true gastronomic treasure: the hock . The hock is located just below the...
-
Today We Celebrate the King of Hams
Welcome to Ham Day , the perfect excuse to pay tribute to one of Spain’s greatest culinary treasures: Bone-In Ham Acorn-fed 100% Ibérico . What Makes Bone-In Ham Acorn-fed 100% Ibérico So Special? Bone-In Ham Acorn-fed 100%...
-
How to carve Bone-In Ham Acorn-fed 100% Ibérico (Even if you’ve never done it before)
You bought an incredible Ham 100% Ibérico … and now it’s staring at you. You know it’s delicious. You’ve seen it at fancy restaurants. But how do you actually carve it without ruining it? You’re not alone. Most people outside of Spain...
-
Five things you should know about Alta ExpresiónAcorn-fed 100% Ibérico Ham
The Alta Expresión Acorn-fed 100% Ibérico Ham stands out for its quality and tradition. In this blog, we provide five key tips on how to serve it properly, store it correctly, differentiate it from the shoulder, understand its production...
-
Guide to Purchasing the Best Ibérico Ham
Purchasing an Ibérico ham can be a bit daunting. With so many varieties, labels, and brands to choose from, even Spaniards can find the process overwhelming. There are different colored tags, there’s the ham and the shoulder, and phrases like...
-
How to Preserve a Spanish Ham
Spanish cured meats came about by necessity. Folks were looking for ways to preserve meat without refrigeration and found that with salt, time, and the right temperature, they could safely store their beloved pork for months on end. While...
-
Holiday Meals: The list of “don’ts” when it comes to serving Ibérico
The holidays are prime time for setting out the best of Ibérico pork. Cured Spanish meats like chorizo or jamón make those Christmas meals all the more special and delicious. Of course, there’s no denying that these festive dinners can sometimes...
-
The Art of Cutting an Acorn-Fed 100% Ibérico Pork Ham
COVAP’s Alta Expresión Dry-Cured Acorn-Fed 100% Íbérico Pork Ham, or jamón, comes from the cooperatively owned ranchlands in the Valley of Los Pedroches, where the pigs roam free in the southern Spanish dehesa meadow, and happily feed on grass...
-
The Ideal Wine Pairings for Jamón Ibérico
Acorn-fed jamón ibérico deserves to be accompanied by the right beverage. How else can you accurately appreciate the unique flavors of such an exquisite product? A proper pairing encompases so many ideas, but we like to think of a pairing as a...
-
The Best Beers to Pair with Jamón Ibérico
We talk a lot about wine pairings at COVAP, especially when i t comes to Jamón Ibérico. With so many acres of vineyards stretching through Spain, there are loads of phenomenal wines available and thus, picture-perfect wine pairings. But Jamón...
-
How to Take Advantage of Leftover Jamón
A leg of jamón offers endless possibilities for some pretty spectacular leftovers. Not only can you carve away at those beautifully thin slices for your charcuterie boards, sandwiches, and breakfast toasts, but those hard to reach places also...
-
Special Gifts for the Season
In Spain, the holidays are the prime season for loading up on cured Iberico delicacies. The first days of December kick off the rush to reserve the best jamón Iberico or salchichón for the many holiday festivities. You’ll see women and men...
© 2026 COVAP. S. Coop. And. Ganadera del Valle de los Pedroches - Spain
#COVAPDigital