Who doesn’t love ham? But do you know the difference between the Spanish jamón ibérico and the Italian prosciutto? Watch this video to find out!

Iberico Ham (Jamón Ibérico): - Mainly produced in Spain - Come from black Iberian pigs; a bellota grading indicates that the pig is acorn-fed - Usually aged for 24 to 48 months - Darker coloured meat with marbling - Rich, nutty flavour - Often eaten by itself or paired with wine

Prosciutto: - Produced in Italy - Come from white pig breeds - Usually aged for 12 to 24 months - Pink coloured meat - Delicate and well-balanced in flavour - Can be eaten by itself or paired with fruits like melon or figs; can also be used in cooking

 

 

The Major Parts of Iberico Ham 

Punta (the hip): Contains the most fats and is almost translucent; rich in flavour and marbling
Maza (near the hip): Plenty of marbling with an oily, milder taste
Babilla (front thigh): Rich, meaty flavour; drier and leaner than other parts
Hock (back of knee): Chewy and dry; pairs well with wine when diced 

 

Baked Lobster with Truffle Cheese Blanket

We love everything covered in cheese, especially if lobster and black truffles are involved. Check out this drool-worthy recipe of baked lobster topped with a truffle cheese blanket!

Baked Lobster with Truffle Cheese Blanket

Ingredients: 1/2 cooked lobster  1/2 lobster Melted Butter 1 tbsp Les Frères Marchand Raclette Cheese with Truffles Thinly sliced Salt and pepper For seasoning

Steps: 1. Preheat oven to 200°C. Brush melted butter onto lobster meat. 2. Place lobster onto oven pan (meat side up) and bake for 3 to 4 minutes. Remove from heat; place lobster on a plate and set aside. 3. Place 2 to 4 slices of truffle raclette onto Boska Partyclette Cheese Melter and heat until just melted. 4. Pour the cheese over lobster, then season with salt and pepper on your preference.