When Hermie Esguerra does something, expect it to be extraordinary. When he decided to care for pigs, he picked the...
by Emmanuelle MICHEL The sun is shining as Salvador Pereira Menaut’s pigs trot between the oak trees in search of...
You know it’s Christmas season in the Philippines when several varieties of ham start appearing in the supermarkets. There’s leg...
A breed of hairy Hungarian pig which had nearly disappeared in Europe is once again thriving in the hills of...
The romance of a Spanish jamon seems to start with the cortador (professional ham slicer), who works with a knife that looks like a shortened samurai sword.
PARIS—Brace yourself for a leaner Christmas table ahead, as the World Health Organization (WHO) on Monday linked bacon, ham, cold cuts and other processed meat like corned beef, luncheon meat, beef jerky and sausages (longganisa) to colon and stomach cancers.
After two months of searching for the most creative, imaginative and beautifully presented dish using Frabelle food products, Frabelle finally presented its top five finalists and, eventually, the winner of the First Frabelle Foodie Chef competition held at Café 1771, Ortigas Center, Pasig, last Wednesday.
Fruits and ham have always been the stars of the Noche Buena table, but each year, there always seems to be something new—a new fruit, a new ham, or a new way of serving fruit or cooking ham.
Succulent ham is a Christmas staple, but one can serve it even on “off-peak” season like summer.
You know it’s the season of ham when you go to the supermarket and several stands from commercial makers have been set up. In our house, it doesn’t seem to be Christmas without a leg to carve for breakfast prior to the main event—the Christmas Media Noche—where another leg emerges just for the party.
