by aireibrcmt | Jun 24, 2026 | All about cured meats
Jamón Ibérico vs Jamón Serrano: What the Difference Means for Professional Buyers Both are Spanish cured hams. Both are dry-cured, sliced thin, and sold at a premium compared to non-Spanish alternatives. But for a distributor building a charcuterie catalog, or an...
by aireibrcmt | Jun 3, 2026 | All about cured meats
The Meaning of Pata Negra: What It Really Is and What It Isn't The Most Exploited Term in the Ibérico Market — and the Most Misused "Pata negra" isn't an official category, yet it remains the most heavily exploited buzzword in the Ibérico market. Its indiscriminate...
by aireibrcmt | Mar 31, 2026 | All about cured meats
For international procurement managers and HORECA logistics directors, Spanish cured meats are no longer just a traditional purchase. In 2026, we are looking at a highly profitable, strategic category. Its financial performance doesn't just rely on organic demand...
