News / jamon iberico

What to Eat in Spain: 10 Must-Try Spanish Dishes

If you've ever wondered what to eat in Spain, you’ve come to the right place. At Solfarmers, we're passionate about authentic Spanish cuisine and we're here to guide you through the 10 traditional dishes you absolutely must try. From vibrant Barcelona to sunny Seville, each region offers a variety of flavors that will make you fall even more in love with Spanish food.

1. Paella

Let’s start with Spain’s most famous dish: paella. This delicious rice dish, traditionally cooked in a large pan, comes in several versions, such as seafood, mixed, or meat. In Valencia, it’s considered a true culinary art.

2. Tortilla Española or potatoes omelet

Tortilla Española, also known as Spanish omelet, is a classic. This egg and potato omelet is perfect for breakfast or dinner. Don’t miss out on this homemade delight!

3. Gazpacho

Gazpacho is a cold soup that’s refreshing during the hot summer months. Made from tomatoes, cucumbers, and bell peppers, it’s a light and flavorful dish.

4. Jamón Ibérico

Jamón Ibérico or iberian ham is an unrivaled delicacy. Cured for several months, this ham is known for its intense flavor and smooth texture. It’s perfect when paired with a good Spanish wine.

5. Croquetas

Croquetas are small fried treats filled with a creamy mixture that can include ham, chicken, or spinach. They’re the perfect appetizer to share.

6. Churros with Chocolate

For dessert, churros with chocolate are an irresistibly sweet choice. Dip them into thick, hot chocolate for a truly indulgent experience.

7. Pimientos de Padrón

These small green peppers, fried in olive oil and sprinkled with coarse salt, are a perfect snack. While most are mild, occasionally you’ll find a spicy one, making them even more interesting.

8. Albondigas

Spanish albóndigas are small meatballs, often cooked in a rich, savory sauce. They’re a delicious choice for both casual meals and special dinners.

9. Pulpo a la Gallega

Originating from Galicia, Pulpo a la Gallega is octopus cooked, sliced, and sprinkled with paprika and coarse salt. It’s a true feast for seafood lovers.

10. Fabada Asturiana

Fabada Asturiana is a hearty stew made from fabes (white beans) and cured meats like chorizo and morcilla. This dish is perfect for cold days and offers a burst of flavors.

At Solfarmers, we specialize in importing Spanish food products to ensure that every bite of your Spanish culinary experience is authentic. Whether you’re planning a trip to Spain or simply want to enjoy Spanish food at home, these dishes are a great place to start. Enjoy!

Posted on September 16, 2024

Solfarmers Operations

Elegant slices of Jamón Ibérico, beautifully arranged on a white plate with a touch of fresh rosemary. The rich, marbled ham highlights its melt-in-your-mouth texture and deep, savory flavors, perfect for a refined appetizer or gourmet spread

Why choose jamon ibérico from Solfarmers in Canada?

When it comes to enjoying the finest cured meats, Iberico ham, known for its rich, complex flavors and melt-in-your-mouth texture, is often considered the pinnacle of cured meats. But when it comes to getting this delicious delicacy in Ottawa, or even in Canada in general, there is one standout option that discerning palates should consider: Solfarmers.

Iberian ham originates from the Iberian Peninsula, where it is produced from a special breed of pig known as Iberico. These pigs are famous for their meat with a unique fat marbling, which contributes to the ham's exquisite flavor and texture. The traditional curing process, which can take up to 36 months.

Why Solfarmers?

Commitment to authenticity: Solfarmers prides itself on sourcing authentic Iberian ham. Each piece of ham is carefully selected and imported from Spain, ensuring that you experience the true essence of this gourmet delicacy.
Quality and freshness: One of the key factors in the exceptional quality of Solfarmers' Iberian ham is its dedication to freshness. The ham is stored and handled with the utmost care, preserving its delicate flavors and texture until it reaches your table. This attention to quality control ensures that each slice of ham is as perfect as when it left Spain.
Expertise and Knowledge: The team at Solfarmers possesses extensive knowledge about Ibérico ham, from its production process to its ideal pairings. Their passion for Iberian cured meats is evident in every interaction, making your purchasing experience both educational and enjoyable.
A Bit of Spain in Canada: By choosing Solfarmers, you’re not just buying Ibérico ham; you’re bringing a piece of Spain’s culinary heritage.

For those seeking the finest jamón Ibérico in Canada, Solfarmers is the premier destination. Our unwavering commitment to authenticity, quality, and exceptional customer service makes them the go-to source for this exquisite delicacy.

Posted on August 20, 2024

Solfarmers Operations

Chorizo, salchichon and lomo: Three Jewels of Iberian Charcuterie

Iberian charcuterie is famous for its distinctive flavor and unparalleled quality. Among the most outstanding products are chorizo, salchichón and lomo ibérico. Each of these sausages not only reflects tradition and mastery in the elaboration, but also offers a unique gastronomic experience.

Iberian Chorizo: The Spicy and Flavorful Classic

It is one of the best known and most appreciated sausages in Spanish gastronomy. Made from Iberian pork, chorizo is characterized by its intense red color, which comes from the paprika (pimentón de la Vera, often) used in its preparation.

It can be enjoyed in many ways: in sandwiches, in tapas, or as an ingredient in more elaborate dishes such as paella or stews.

Iberian Salchichón: The Elegant and Versatile Sausage

Iberian salchichón is another classic of the Iberian charcuterie.It is made with lean Iberian pork, spices and black pepper. Its texture is smoother than that of chorizo, and its flavor is less intense and more subtle.

Iberian salchichón is best enjoyed in thin slices, as part of a charcuterie board, in sandwiches or in salads.

Lomo Ibérico: Cured and Exquisite Delicacy

Lomo Ibérico is a sausage made from the loin of the Iberian pig, known for its superior quality and delicate flavor. The loin is marinated with a mixture of salt, paprika, garlic and other spices, and then cured for several months.

It is served in thin slices, similar to Iberian ham, and is ideal to enjoy alone or with bread and cheese. It can also be added to salads, tapas or sandwiches for a touch of sophisticated flavor.

Chorizo, salchichón and lomo ibérico are three charcuterie gems that represent the richness and tradition of Iberian gastronomy. Each of these sausages offers a unique taste experience, from the spicy and robust chorizo to the delicate and sophisticated Iberian loin.

Dare to try them and discover for yourself the magic of Iberian charcuterie!

Posted on August 16, 2024

Solfarmers Operations

How to Enjoy Iberian Ham

Once you’ve secured your jamon iberico, savoring it to the fullest requires just a bit of know-how. Here are some essential tips to enhance your experience:

Ideal Temperature: To truly appreciate the rich flavors and delicate textures of Iberico ham, serve it at room temperature. Remove the ham from the refrigerator at least 30 minutes before serving to allow it to warm up and reach its optimal taste.
Perfect Cut: For the best experience, use a sharp knife to slice the ham thinly. Thin slices not only enhance the texture but also allow the nuanced flavors to unfold on your palate. Each slice should be delicate and translucent to showcase the ham's quality.
Pairing: Complement your Iberian ham with a good red wine that has fruity notes and smooth tannins. The richness of the ham pairs beautifully with crusty bread and mild cheeses, creating a balanced and delightful tasting experience.

Indulging in Iberian ham is not just about eating; it’s about savoring a piece of culinary heritage. At Solfarmers, we are dedicated to bringing you the finest jamon iberico, ensuring that every slice you enjoy is of the highest quality. Whether you’re hosting a special gathering or simply treating yourself to a gourmet experience, following these tips will help you appreciate the full depth and complexity of this exquisite delicacy.

Enjoy!

Posted on August 12, 2024

Solfarmers Operations

Discover the Authentic Taste of Iberian Ham in Canada

In a world where authentic flavors and quality are increasingly valued, jamón ibérico stands out as a culinary jewel from Spain that has conquered international palates. In Canada, lovers of good food now have the opportunity to enjoy this exquisite delicacy thanks to Solfarmers, your trusted store to find authentic Iberian ham.

What is Iberian Ham? (or jamon iberico)

Iberian ham is a type of cured ham that comes from Iberian pigs, a breed native to the Iberian Peninsula. Its production process is artisanal and meticulous, resulting in a product of unparalleled flavor. The secret lies in the diet of the pigs, which are fed mainly on acorns during their last phase of life, and in the curing process that can last from 24 to 48 months.

Why Choose Solfarmers?

At Solfarmers, we pride ourselves in offering our customers a cured selection of the finest jamon iberico available on the market. Our store is dedicated to bringing the best of the Iberian tradition to Canada, ensuring that every piece of Iberian ham we offer meets the highest quality standards.

Quality Guaranteed: We work directly with trusted suppliers in Spain to guarantee that the Iberian ham we sell is authentic and of the highest quality.
Exclusive Variety: We offer a range of options, from acorn-fed jamon iberico to cebo ham, so you can choose the one that best suits your preferences and budget.
Flavor Experience: At Solfarmers, we don't just sell Iberian ham; we share a culinary experience. Our staff is trained to help you choose the perfect product and offer advice on how to enjoy it to the fullest.
Convenience and Service: Shopping at our store is simple and convenient. We offer delivery options so you can enjoy Iberian ham in the comfort of your own home, and our customer service team is always available to answer any questions you may have.

If you are a lover of good food in Canada, you can't miss the opportunity to enjoy authentic Iberico ham. At Solfarmers, we are proud to offer you this delicacy with the guarantee of quality and authenticity that you deserve. Visit us at our store or browse our online selection to discover the authentic taste of Iberian ham and add a special touch to your meals.

Let yourself be seduced by the unique experience of Iberian ham with Solfarmers and take your palate on a trip to Spain without leaving Canada!

Posted on August 12, 2024

Solfarmers Operations

spanish cured meat, ham iberico, jamon serrano, chorizo and iberian lomo

Spanish Ham, Lomo and Chorizo

Jamon Iberico and Jamon Serrano

In the world of Spanish ham, there are two premium classifications: Iberian pigs and acorn-fed pigs. Unlike white pig breeds such as the Serrano, black-skinned Iberian pigs are descended from the Mediterranean wild boar and are colloquially called pata negra.

Iberian pigs are expensive. They have smaller litters, produce less meat per head and take longer to mature. Until recently, ham from half-Iberian pigs could be sold as Iberian ham, but now new legislation makes it mandatory to label Iberian ham according to the percentage of Iberian ancestry of the pigs.

Then there are the acorns, which fall from holm and cork oaks from early October to early March on the farms where the pigs are raised. They have a high fat content, and their consumption is what makes the pigs' fat so soft and creamy. Acorns also contribute to the nutty flavor and aroma of the ham, as essential to the product as the meat itself. Of all commercially raised Iberian pigs, only 5% are purebred and acorn-fed.

The farms where they are raised are the "dehesas", the dehesas are a national treasure. Just as acorns are an essential ingredient of ham, so are the dehesas. These pigs need to roam freely, in the hills and forests, for their muscles to develop and for the ham produced to be of the highest quality.

For 18 to 24 months, the pigs will roam the pasture, grazing on grass, mushrooms, insects, herbs, whatever they can find. From October to March, the montanera, the time of the acorns, begins and the pigs go into action. Fat acorns are the pigs' favorite food. By the second mast, the hogs will have feasted enough to reach their slaughter weight, about 360 pounds.

The curing facilities are often over 100 years old: partly modern offices and partly old farmhouses. In one courtyard you can still see hundreds of roof hooks from when the ham was cured in the open air. Now they rest in a spacious brick-walled cellar.

The hams are skinned, salted, rinsed, dried and sent to the curing cellar, where they will remain for about a year and a half.

Thick brick walls, a windy, mountainous climate and a stable population of ham-friendly microorganisms are most of what the meat needs to finish its journey and become ham.

Before a ham leaves the cellar, it undergoes a smell test. It is said that a trained nose can detect 100 aromas in a premium ham, some sweet, some meaty, some nutty.

Lomo iberico de bellota (Acorn Iberican Loin)

Cured spanish lomo is not as well known as other Spanish sausages, such as Serrano ham or chorizo.

When it comes to curing lomo, the Spanish have perfected it, and there are several variations depending on the origin of the cut. Many local artisans season their loins before beginning the curing process, resulting in an infusion of flavors.

Iberian loin, which comes from acorn-fed Iberian pigs, is something else entirely, this loin is flecked with creamy yellowish-white fat, but it is the texture of this specialty, as well as its flavor, that will impress you. Iberico loin has nutty tones and melts in the mouth.

Iberian loin may be expensive, but it will provide you with an unparalleled dining experience. Weight for weight, this loin is even more expensive than Iberian ham, which should suggest that this is one of the best cured meats in the world.

Chorizo Iberico de Bellota

Chorizo is, in many ways, the most versatile of our Spanish sausages. It can be fried, sautéed, roasted or grilled, added to soups and stews, used to season legumes and vegetable dishes, or eaten thinly sliced on a crusty baguette.

Despite its universality, it is common for each region, and sometimes each village, to have its own special way of preparing chorizo, which means that there are hundreds of possible variations.

The most recognizable feature of chorizo is its striking color, which can range from burnt orange to bright red, thanks to the addition of Spanish paprika. It can be sweet, spicy or smoky, each of which imparts a distinctive aroma to these hearty sausages.The other ingredients are lean pork and lard, salt and other spices such as garlic and oregano.

To make chorizo, the mixture of pork and lard is marinated for one or two days with the seasonings and then stuffed into pork casings or synthetic casings made of collagen or vegetable cellulose. They are then hung to dry and cure or, in some more humid areas of Spain, lightly smoked before hanging.

Another, less common variant is fresh chorizo, which must be cooked before consumption.

At Solfarmers we know Spanish sausages. We know them because we have grown up with them. We have grown up in a gastronomic culture so rich and varied, so based on quality, that we are passionate about sharing it with the rest of the world. So you can enjoy a taste of Spain without leaving home.

Posted on October 13, 2020

Solfarmers Operations