To the untrained eye and palate, a ham is just a ham—usually, one entire pig leg or shoulder, sliced into short, rectangular, paper-thin sheets. But with so many types of ham on the market, it can be ...

World Tapas Day may fall on June 20, but the truth is they’re a delicious year-round snack. Not only are they quick and easy to prepare, but there are endless possibilities as to how you can make them ...

Australian Gourmet Traveller recipe for smoked duck egg with jamón Ibérico crumbs and pea mousseline by Justin North from Sydney restaurant Becasse. “For me, the first thing you think of when you eat ...

*For an extra fine texture, use at 41-cm (16-inch) paella pan suitable for us on the stove and in the oven. Heat the olive oil in a pan over low heat, add the garlic and ñora pepper and sauté for a ...

From a west-African take on dauphinoise potatoes to an Indian mustardy tomato dish, these festive sides will wow your guests on the big day Living in the UK for so many years I have grown to love ...

This video explores the preparation and tasting of a high value leg of jamón ibérico known for its long curing process and ...

Having discovered the joys of French wine, caviar and truffles, China’s new rich are turning to a new gourmet delicacy to satisfy their demand for luxury goods from the west: Spain’s jamón ibérico, or ...

Martha Stewart's favorite sandwich is easy to make at home, but her version contains a high-end ingredient that costs more ...

“I love clams. For something so small, they deliver tonnes of flavour punch and are so easy to cook. In Italy they’re a bit purist about clams, mostly using them in fish stews and in pasta, but in ...

This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint. To make the mayonnaise, preheat ...