Perfect Partners for Spanish Ham

Ever wondered what that perfect accompaniment would be for your Serrano ham from Spain? Looking for the ideal tapas pairings with complimentary flavours in mind? Orce Serrano Hams are now offering a unique service where you choose your ham, select your "tapas pairings" (Special or Deluxe options) and you will receive a selection of gourmet tapas specifically designed to enhance the characteristics of your Spanish ham.

Pairing flavours with a good ham for a true Spanish tapas experience needn't be complicated, we want you to enjoy your Spanish ham to the full so where aged reserva's are at home with more mature cheeses and bossy red wines, bodega examples preferring almonds, mild cheeses and crianza's your tapas pairings selection will match up perfectly.

Each tapas selection is made up of premium Spanish products (minimum of four) and is chosen per ham, to order. Selections differ and are chosen by both ourselves and recommendations from local head chef Pablo (Orce village) and the secaderos themselves from where the hams are hand selected.

So, if you are an adventurous Spanish gourmet and would like a selection of mystery tapas tailored to your Serrano ham you can now choose from two tapas pairing packs, put simply, its all about Spanish flavour!

Find out more


.

Spanish Starters for Christmas

Christmas in Spain brings with it all the treats that everyone buys in for the festive season but with a Spanish twist. As a youngster in the UK I remember ridiculous amounts of salted peanuts - they were the Christmas snack which never lasted very long and then there was the famous prawn cocktail as the Christmas dinner starter until my Dad began to attend cooking classes - then the prawn cocktail went out the window. I dare say he would have loved Spanish food and it would have been hard to keep him away from the markets and out of the kitchen!

So, with being a little different in mind here are a couple of ideas for Spanish Christmas day starters - or even breakfast if it takes your fancy. (click on the pics for the recipe)

Serrano ham & Figs

One of those classic Spanish starters and occasionally served as cold tapas. Ham will go with ripe figs either uncooked or baked.

Spanish Tortilla

Another classic which fits in all over the place at Christmas time! Serve as a starter, cold as tapas, hot for breakfast and with ingredients only down to the imagination tortilla is a great all rounder.

Serrano Ham & Smoked Salmon Salad

Bit of a classy one this - wafer thin slices of Serrano ham (Iberico works too) with smoked salmon and salad drizzled with lots of good extra virgin.

Iberian Ham & Quails Egg Tostada

Very simple to make with the worlds finest ham, if you have an Iberian ham in for Christmas this year then do try this simple breakfast - its delicious!

Find more Spanish Christmas day starters here and for Spanish ham and sausages pop into the delicatessen.


.

Jamm'in it up

Andalucian jam... or conserves. Last Sunday turned out to be quite an eventful day. We had been invited to the "Orce Eco Exhibition" to see and sample some of the produce made by small local businesses.

By no means the BBC Good Food show but still very much worth a couple of hours on  a Sunday afternoon. Stalls were organised by local producers of organic food from the locality including an impressive display of hand made leather crafts, cured meats, extra virgin olive oils, liquors, ceramics and other crafts.

The kids were particularly happy taking part in live demo's of pottery which rendered them bound in clay for the rest of the afternoon! A successful event which for us resulted in meeting a broad range of new suppliers and also tasting some exceptional olive oils, liquors and conserves. Black olive pate was a big hit and a tuna conserve that was absolutely delicious. Tapas in every sense and an abundance of home made, home grown organic flavours.

Washed down by cream lemon liquor and with a generous plate of cordero segureno organised by the village the afternoon was a big hit - plus we discovered some delicious goodies ready to hit the virtual shelves in January 2011. Find out more.


.

Christmas Gifts for the Connoisseur

Spanish ham holders of unique quality and design. Described as "The Christmas present for the gourmet who has everything" these professional Spanish ham stands deliver on all levels from aesthetics to functionality and supreme quality.

Carefully hand crafted by woodwork genius and master carver Don Paulino Pantaleon each "jamonero" is signed and has the signature hand carved Spanish acorn on the handle. The wood used to make these pieces is sourced from the Ivory coast, mixtures of Sapeli, and solid oak which is more dense than mahogany is used in the 5cm thick base, the wood is then complimented with high quality chrome fixtures.

The ideal gift for the serious Spanish ham enthusiast with eight custom made timeless designs that will compliment any kitchen.

Discover the rest of the "Elite" professional range HERE


.

Marinated Pork with Herbs and Paprika

Spanish recipe for marinated pork using a blend of herbs and sweet smoked paprika. A delicious winter warmer this recipe needs a few hours to marinade but is well worth the wait for a very rustic roasted flavour. Once in the oven the aromas from this pork joint will fill the kitchen, accompany with roasted vegetables and potatoes in manteca de cerdo Iberico for a thoroughly enjoyable Spanish Sunday roast.

You will need:
1kg Pork loin (boned)
8 Garlic cloves, skins left on
1 Teaspoon oregano
1 Sprig rosemary
12 Black peppercorns
1 Teaspoon sweet smoked paprika
3 Strands of saffron
100ml White wine/cider vinegar
1 Teaspoon salt
Olive oil

Method:

1. Using a pestle and mortar mix and crush all the herbs, spices, salt, pepper and saffron with a good splash of olive oil to create a paste.

2. Once you have a paste add the vinegar and mix well.

3. Place the pork joint in a terracotta cazuela and pour over the marinade, turn the pork and ensure all of the meat is covered.

4. Cover and marinade in the fridge for at least 4 hours (or overnight)

5. Pre heat the oven to 180 degrees

6. Pour 1 cm of water in the bottom of the cazuela and cover the joint with kitchen foil, place in the oven and roast for 1 hour.

7. Remove the kitchen foil and continue to roast for a further 40 minutes.

8. Serve with roasted vegetables.


.