Pumpkins
Pumpkins
Product

Pumpkins

Sweet stars of the show for celebrations.

The pumpkin is hardly a discreet vegetable, notably due to it’s vibrant colour and its tendency towards colossal size. With a long shelf life similar to that of ham, it matures little by little. Our mothers and grandmothers have always mixed them in soups and sauces, as the sweetness of pumpkin provides an excellent contrast with the saltiness of ham.

 

Pumpkins harvested to carve for Halloween jack-o'-lanterns have become famous as well as holiday competitions for the largest pumpkin; reaching one, two, five or even nine hundred kilos. However even pumpkins that are irregular, elongated, rounded or deformed in shape, grown, for example, around the Mediterranean Basin from Barcelona to Cadiz, are prized by chefs for its dense meat, intense and floral taste and its delicious fleshy texture.

Advice
  • When consuming whole hams and shoulder hams on the bone, it’s best to cut them and put them in soup stock or include them in one of the best and oldest recipes made with pumpkin. Boil the pumpkin and bone together, but not for too long because otherwise the creamy sauce may become too salty.

 

  • The floral sweetness of a more ripened pumpkin requires that the ham be added at the end, on the plate, in small-sized slices.
Origen

Mediterranean Basin

Mediterranean Basin