IBERIAN HAMS | IBERIAN COLD MEAT<\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271195%27%20height%3D%27811%27%20viewBox%3D%270%200%201195%20811%27%3E%3Crect%20width%3D%271195%27%20height%3D%27811%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div><\/div><\/div><\/div>OUR HISTORY<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>L\u00f3pez Pascual is the Iberian hams shop with the most tradition in Madrid.<\/p>\n
What would Faustino L\u00f3pez think if he could see the house he founded almost 100 years ago in the heart of our city? He would probably be proud to see how his legacy of quality and respect for the tradition of Iberian ham has remained intact at Casa L\u00f3pez Pascual.<\/p>\n
Far ahead of his time, Faustino had a clear concept: sell only the best Iberian hams bred in freedom, in the dehesas of Extremadura and cured in Jabugo, Cumbres Mayores or Guijuelo.<\/p>\n
The three generations that have inherited this tradition of excellence have not only kept this spirit intact, they have made it grow, increasing its commitment to pure Iberian ham and an even wider variety of gourmet products from the best brands. All this range of dishes has been selected with exquisite taste by the current owner of the house: Alberto L\u00f3pez.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271234%27%20height%3D%27822%27%20viewBox%3D%270%200%201234%20822%27%3E%3Crect%20width%3D%271234%27%20height%3D%27822%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>TECHNIQUE OF THE CALA WITH THE IBERIAN HAM<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div>Tradition, experience and quality since 1919<\/h3>\n
Every day we face the same challenge: select, choose and carefully monitor the healing of our Iberian hams; in our century-old cave, respecting a liturgy handed down from generation to generation.<\/strong><\/p>\n<\/div><\/div><\/div><\/div> We use the “cala” technique to know if the ham is at its perfect moment<\/strong><\/p>\nThe traditional technique of the cove for the Iberian ham is equivalent to the tasting of the wine by a sommelier.<\/p>\n
A thin bone of the tibia is introduced into the joints and when extracted, its aroma is appreciated to know if the piece is in its point.<\/p>\n
Alberto L\u00f3pez is personally responsible for examining each piece, to determine depending on the caliber of the wrist, color of the hoof, touch and external fat if it meets its own quality standards. According to his words “it is an empirical method, but highly reliable”<\/p>\n<\/div>
<\/div><\/div><\/div>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27560%27%20height%3D%27275%27%20viewBox%3D%270%200%20560%20275%27%3E%3Crect%20width%3D%27560%27%20height%3D%27275%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" "\\"tecnica-cala-lopez-pascual\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>
OUR HISTORY<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>L\u00f3pez Pascual is the Iberian hams shop with the most tradition in Madrid.<\/p>\n
What would Faustino L\u00f3pez think if he could see the house he founded almost 100 years ago in the heart of our city? He would probably be proud to see how his legacy of quality and respect for the tradition of Iberian ham has remained intact at Casa L\u00f3pez Pascual.<\/p>\n
Far ahead of his time, Faustino had a clear concept: sell only the best Iberian hams bred in freedom, in the dehesas of Extremadura and cured in Jabugo, Cumbres Mayores or Guijuelo.<\/p>\n
The three generations that have inherited this tradition of excellence have not only kept this spirit intact, they have made it grow, increasing its commitment to pure Iberian ham and an even wider variety of gourmet products from the best brands. All this range of dishes has been selected with exquisite taste by the current owner of the house: Alberto L\u00f3pez.<\/p>\n<\/div><\/div><\/div>
<\/div><\/div><\/div><\/div><\/div>WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>TECHNIQUE OF THE CALA WITH THE IBERIAN HAM<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div>Tradition, experience and quality since 1919<\/h3>\n
Every day we face the same challenge: select, choose and carefully monitor the healing of our Iberian hams; in our century-old cave, respecting a liturgy handed down from generation to generation.<\/strong><\/p>\n<\/div><\/div><\/div><\/div> We use the “cala” technique to know if the ham is at its perfect moment<\/strong><\/p>\nThe traditional technique of the cove for the Iberian ham is equivalent to the tasting of the wine by a sommelier.<\/p>\n
A thin bone of the tibia is introduced into the joints and when extracted, its aroma is appreciated to know if the piece is in its point.<\/p>\n
Alberto L\u00f3pez is personally responsible for examining each piece, to determine depending on the caliber of the wrist, color of the hoof, touch and external fat if it meets its own quality standards. According to his words “it is an empirical method, but highly reliable”<\/p>\n<\/div>
<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>
L\u00f3pez Pascual is the Iberian hams shop with the most tradition in Madrid.<\/p>\n
What would Faustino L\u00f3pez think if he could see the house he founded almost 100 years ago in the heart of our city? He would probably be proud to see how his legacy of quality and respect for the tradition of Iberian ham has remained intact at Casa L\u00f3pez Pascual.<\/p>\n
Far ahead of his time, Faustino had a clear concept: sell only the best Iberian hams bred in freedom, in the dehesas of Extremadura and cured in Jabugo, Cumbres Mayores or Guijuelo.<\/p>\n
The three generations that have inherited this tradition of excellence have not only kept this spirit intact, they have made it grow, increasing its commitment to pure Iberian ham and an even wider variety of gourmet products from the best brands. All this range of dishes has been selected with exquisite taste by the current owner of the house: Alberto L\u00f3pez.<\/p>\n<\/div><\/div><\/div>
WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>WE ARE HAM FITTERS<\/h2>\n<\/div><\/div><\/div><\/i><\/span><\/div><\/div><\/div>There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\nRecently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n
The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n
Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>TECHNIQUE OF THE CALA WITH THE IBERIAN HAM<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div>Tradition, experience and quality since 1919<\/h3>\n
Every day we face the same challenge: select, choose and carefully monitor the healing of our Iberian hams; in our century-old cave, respecting a liturgy handed down from generation to generation.<\/strong><\/p>\n<\/div><\/div><\/div><\/div> We use the “cala” technique to know if the ham is at its perfect moment<\/strong><\/p>\nThe traditional technique of the cove for the Iberian ham is equivalent to the tasting of the wine by a sommelier.<\/p>\n
A thin bone of the tibia is introduced into the joints and when extracted, its aroma is appreciated to know if the piece is in its point.<\/p>\n
Alberto L\u00f3pez is personally responsible for examining each piece, to determine depending on the caliber of the wrist, color of the hoof, touch and external fat if it meets its own quality standards. According to his words “it is an empirical method, but highly reliable”<\/p>\n<\/div>
<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>
There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\n Recently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div> There is a huge value in the act of choosing one by one, and in the points of origin, the pieces for our establishment. Thus we ensure that the product that reaches the customer meets all the expectations of aroma, taste and texture. This art of selection is known as “tuning of hams” and it is Alberto L\u00f3pez who applies this technique to select with tact, sight, smell, and above all experience, the best pieces for L\u00f3pez Pascual.<\/strong><\/p>\n Recently a Japanese researcher has discovered a fifth taste called “umami”: beyond sweet, salty or bitter, its uniqueness causes a piece to be more or less “addictive”. Alberto tries that this flavor is present in his pieces.<\/p>\n The annual process that transforms Iberian pigs into a gastronomic treasure arises in the pastures. There they are raised outdoors, eating grass and acorns.<\/p>\n Reaching proper maturity they are slaughtered and their legs are salted, dried and consolidated in cellars with optimal conditions. This way the maximum flavor of Iberian is extracted that will be cut with knife, in fine flakes, to obtain all those flavors that make it be something more than a food: a cultural patrimony.<\/strong><\/p>\n<\/div><\/div><\/div> Every day we face the same challenge: select, choose and carefully monitor the healing of our Iberian hams; in our century-old cave, respecting a liturgy handed down from generation to generation.<\/strong><\/p>\n<\/div> We use the “cala” technique to know if the ham is at its perfect moment<\/strong><\/p>\n The traditional technique of the cove for the Iberian ham is equivalent to the tasting of the wine by a sommelier.<\/p>\n A thin bone of the tibia is introduced into the joints and when extracted, its aroma is appreciated to know if the piece is in its point.<\/p>\n Alberto L\u00f3pez is personally responsible for examining each piece, to determine depending on the caliber of the wrist, color of the hoof, touch and external fat if it meets its own quality standards. According to his words “it is an empirical method, but highly reliable”<\/p>\n<\/div><\/div><\/div>
<\/div><\/div>
WE ARE HAM FITTERS<\/h2>\n<\/div>
TECHNIQUE OF THE CALA WITH THE IBERIAN HAM<\/h2>\n<\/div>
Tradition, experience and quality since 1919<\/h3>\n
![](\"https:\/\/jamonesibericosmadrid.com\/wp-content\/uploads\/2018\/04\/tecnica-cala-lopez-pascual.jpg\" "\\"tecnica-cala-lopez-pascual\\"")