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Steamed Leeks with orange hummus, leek chips, dry-cured acorn-fed 100% Ibérico pork ham, orange oil, and orange zest.
Get creative with oranges and leeks , cooked multiple ways and combined into one light, yet flavorful appetizer. You’ll want to start your preparation a couple days beforehand to make the orange oil as potent as possible. Once that’s ready to...
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Dry-cured acorn-fed Ibérico Sobrasada Samosas with apple and honey
Samosas are tasty pastry pockets filled with all sorts of savory ingredients, served primarily in South Asia . And they’re the perfect appetizer for any occasion. We’re adding our own unique Spanish flare to samosas with smoky Ibérico...
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Dry-Cured acorn-fed ibérico salami with red apple and blue cheese.
Prepare an explosive combination of rich flavors for your Thanksgiving celebration this year. In this recipe, it’s fall meets Spain. First, our peppery Acorn-Fed Ibérico Salami , or salchichón, combines perfectly with the intensity of a...
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Scallops Wrapped with dry-cured acorn-fed 100% ibérico pork shoulder.
It’s surf n’ turf on a whole new gourmet level. Fresh buttery scallops meet crispy-fried Sliced Shoulder Acorn-Fed 100% Ibérico for a melt-in-your-mouth combination that takes just a few minutes to cook up. Scatter the browned scallops...
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Dry-cured acorn-fed ibérico pork Morcilla black sausage dumplings with caramelized onion and apple.
If you’ve never tried morcilla before, this simple and approachable recipe is your gateway. Nothing makes Ibérico blood sausage —an ancient tradition of nose-to-tail preservation—shine like subtly sweet flavors. Caramelized onions and sautéed...
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Using the Finest 100% Ibérico Products to Create Traditional Italian Dishes
If you love to travel and explore new countries and cultures through the local cuisine, then you’re what we call an authentic 100% Ibérico foodie. That’s why our Ibéricos COVAP blog has the perfect plan for you: a virtual foodie trip around...
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Using Technology to Improve a 100 Year-Old Product: Acorn-Fed 100% Ibérico Ham
Our Alta Expresión Acorn-Fed 100% Ibérico Ham is the perfect combination of ancient artisan knowledge and COVAP’s modern innovation. COVAP is a true expert in the Ibéricos industry, especially when it comes to pushing the boundaries of modern...
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The Mighty Acorn: The Sweet Secret to Ibérico Ham
Acorn-fed cured meats and Ibérico products are beyond special . They pertain to a select group of gourmet foods praised by consumers around the world. In fact, the meat is so unique that acorn-fed Ibérico products are methodically inspected to...
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The Beginning of a Gastronomic Gem: the Art of Salting Acorn-Fed 100% Ibérico Ham and Pork Shoulder
The process of salting, or what is called "the salazón ”, is the first step in the process of crafting our award-winning Acorn-Fed 100% Ibérico Jamones and Paletas . Salting food essentially draws out the moisture and slowly dries it out,...
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The Science of the Secadero Phase
The process of curing an Acorn-Fed 100% Ibérico Pork Ham is long and laborious, with various stages that require detail and care. The results, of course, are astounding and well worth the time and effort. The final stage of the lengthy...
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How COVAP Will Be 80% Energy Self-Sufficient by 2024
Here at COVAP we just released some exciting information on our Circular Economic Model . It’s a completely unique model here in Europe that utilizes photovoltaic (solar), biogas, and biomass energy to achieve energy self-sufficiency . ...
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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...
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