The Holm Oak tree (Quercus Ilex) is a hard, dense and aromatic hard wood, highly regarded for its long burn characteristic and authentic use in wood-fired oven cooking.<\/p>\n
It has a long burn profile and beautifully sweet aromatics of woodland, black pepper and cinnamon with an intense caramel undertone. This is the oak which grows the acorns, which feed the Ib\u00e9rico pigs called \u2018pata negra\u2019 that go on to make beautiful Jam\u00f3n Ib\u00e9rico.<\/p>\n
The best sign that a charcoal is good is when you feel like using it again. This happens when you make your holm oak charcoal in the traditional way with only holm oak wood from controlled felling and thinning of Spanish forests and hills. The area where this charcoal is produced is home to the highest density of holm oak trees in the world.<\/p>\n
It makes sense. Controlled production in small ovens, using only fine holm oak wood, guarantees balanced cooking. And the slow cooling to which we subject it, without using water in the process, provides a charcoal of unbeatable quality.<\/p>\n
Very easy to light. No smoke or sparks. Its long life allows you to cook for several hours and give your dishes a premium aroma that you will hardly forget. We are convinced that you will succeed!<\/p>\n","protected":false},"excerpt":{"rendered":"