F.A.Q. On the Iberian ham
Is black bread the same as Iberian ham? Which is better?
Black paw refers to the color of the hoof, but not all the Iberian pigs have the black hoof and the black hoof is exclusive to this breed. The highest quality is defined mainly by race and food, so an Iberian pig fed with acorns will give, if the drying and curing are appropriate, the best hams possible. There is a new regulation that determines the current classification of Iberian hams.
How is the ham different from the Iberian ham?
The adjective serrano does not refer to a breed or quality of ham; Only indicates the type of cut, in “V”, that has been made to remove the leg from the pig. Thus, mountain hams may also belong to non-Iberian pigs.
What is the difference between Jabugo ham and Iberian ham?
The jabugo ham is one that has been produced and made in the town of Jabugo (Huelva). This town, which belongs to the Designation of Origin Ham of Huelva, produces hams since time immemorial. Its fame is such that many people believe that it is pork hams of a special breed, but it is not so. The best hams produced in this locality come from Iberian pigs, some of which are of a racial variant indigenous to the area: the spotting of Jabugo, whose skin has white patches. In short: the best ham of Jabugo is, in fact, Iberian ham.
What are the white spots that appear on the ham?
They are crystallizations formed mainly by an amino acid called tyrosine that appear during the degradation of the proteins. They are not harmful at all. On the contrary, they tend to denote optimum healing and maturation.
How much bone is in a ham?
Between 30% (leg) and 40% (shoulder) of the weight of a ham is bone. Chopped is a great ingredient for broths and stews.
How much fat does a ham / shoulder have?
Normally in an Iberian shoulder, 40% of the weight of the original piece is used, and in a ham 50%. That is: 60% of the weight of a shoulder (50% in a ham) corresponds to bone, hoof, outer crust, and excess fat (fat that is not eaten).
How should you keep the ham at home?
Once started or just before doing so, the ham should remain at room temperature in a cool, dry place. The cut area should be covered with the skin and the outer fat of the ham itself to prevent it from drying out and losing its aroma and flavor.
How many more months in the hold, the better the ham?
The optimum stay in the cellar is approximately 24 to 28 months for hams and 18 to 28 months for shoulders. After this time there is a risk that the ham is too dry, although there have been tastings of hams of 9 or 10 kg and more than 5 years in the cellar with excellent results.
Do pigs only eat acorns?
During the growth phase, the pig needs another type of food other than the acorn to develop and build its bone structure. When its weight is between 80 and 105 kilos will begin grazing in the pasture, where it will recover around 60% of its input weight with acorns and herbs.
Is it possible to know at a glance whether the ham is an acorn?
Outwardly it is very difficult to know if the pig has been fed solely with acorn and herbs or if it has been supplemented with its feed with feed. The safest thing is to check the quality certification label awarded by the Denomination of Origin Dehesa de Extremadura.
Do the slices of the ham leg and those of the shoulder have the same flavor?
Hams of the hind limbs (paw) are preferred to those of the anterior (shoulder), because of their better aesthetics when sliced, but the taste is practically the same. The difference in price is due to the fact that the proportion of meat is higher in the legs.
How to cut a ham or shoulder?
Cutting a ham a trowel is easy if you have the right material (knife and ham) and follow the steps described in Guide to Cut Ham and Shoulder.
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