The history and tradition of iberian cooked ham Olmeda Origenes
Iberian Cooked ham, A complete tour of the best ham in the world...
20 July, 2023
Products
Come With Us To The Catalan Fuet and Salchichon Olmeda Origenes Factory
A Memorable Visit to the Fuet Catalan and Salchichon de Vic Factory in Barcelona....
05 July, 2023
Hand-Cut Iberian Bellota Ham in a Crystal Jar.
Elevate Your Hotel Minibar Experience with Hand-Cut, 100% Iberian Ham from Salamanca: A Revolutionary Product Exclusive by Olmeda Origenes When it...
20 June, 2023
Cuttlefish Ink.
Cuttlefish ink: a Marine Treasure for Gastronomy Cuttlefish ink is a fascinating resource that has been used in gastronomy for centuries...
09 June, 2023
The Drought.
Once again this year, the drought is taking centre stage in Spain. What repercussions is the drought having on agriculture...
31 May, 2023
THE PAELLA
Paella is one of the most representative dishes of Spanish gastronomy and in recent decades it has spread all over...
15 March, 2023
Artisan white tuna of the Cantabrian sea: how is it made?
Have you noticed how much is required to make a single can of our artisanal bonito? Read us to learn...
24 October, 2022
Spanish cheeses: what are the tastiest artisan cheeses of our land?
Artisan cheeses offer more flavors, textures and nuances that are a real pleasure for the palate...
18 May, 2022
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