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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...
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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%...
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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...
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Interviews with our COVAP team members
In COVAP, we have developed a new agri-food concept over our more than 65 years of history, one that goes beyond traditional agriculture and livestock farming. Today, we want to share with you some interviews with the people who are part of...
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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...
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Cherry Gazpacho: Freshness and Flavor in summer
Cherry gazpacho with Alta Expresión Dry-cured Acorn-fed 100% Ibérico Pork Ham is a sophisticated and creative variant of a traditional andalusian gazpacho. This dish blends the freshness and acidity of a classic gazpacho with the natural...
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How to pair 100% Ibérico Alta Expresión Dry cured Acorn-fed Jamón with Spanish Wine
Spain's longstanding history of exquisite cuisine is no secret, and it’s also responsible for producing some of the world's most spectacular wines. Achieving the perfect pairing between a good wine and our products is the key to maximum...
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Alta Expresión de Los Pedroches Dry-Cured Acorn-Fed 100% Ibérico Pork Ham stars in the Champions League Final
At the Champions League Final on June 1, Real Madrid and Dortmund won't be the only big stars at Wembley Stadium: Alta Expresión de Los Pedroches Dry-Cured Acorn-Fed 100% Ibérico Pork Ham will be there too. Guests of the royal box will be...
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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...
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Dry-Cured Acorn-Fed Ibérico Salami Tartare
Tartare isn’t just for beef. This pork version highlights our Ibérico Salami, also called salchichón, which is a peppery cured delicacy perfect for creating an Ibérico-style tartare. Golden raisins add little pockets of sweetness and...
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Poached egg with dry-cured acorn-fed ibérico pork morcilla black sausage
We’re brightening up these tasty egg and Morcilla toasts with a little fresh arugula and quick-seared asparagus. And with this foolproof method for poaching eggs, you can also steam the Ibérico Morcilla right along with them, creating even...
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Dry-cured acorn-fed 100% ibérico pork ham with roasted peppers and pickled onions on coca bread.
Coca is a crispy thin bread that comes from the Catalonia region of Spain . Similar to a pizza dough, it’s the perfect blank canvas for any and every topping, especially cured Ibérico pork. If you can’t find Coca bread , we highly recommend...
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