The first word in the title defines the part of the carcass: the back leg - "jamon / Jamon», front - "jamon delantero / Jamon Delantero» or "pallet / paleta». Not being a connoisseur, you can easily tell a more powerful jamon from tear-shaped palette, reminiscent of the crescent. Weight of mature jamon 6,5-8 kg.
The shop selling hamon you can also meet the name "lomo / lomo», but this is not a ham, and sliced sausage or pork of the same quality.
The second word in a long name - the name of the breed pigs: a black pig - "Iberica / Iberico», plain white pig - "Serrano / Serrano». Do not be a specialist to determine the color of the hoof breed pigs: the Iberian pig is black, a white pig, respectively, white. Often, "Jamon Iberica" called "pata negro", which translated from Spanish means "black foot".
The third word in the title - kind of diet pigs. The taste of pork is very different depending on the type of feeding. The most expensive diet - Zheludev «Bellota». At the same time pigs are fed acorns of cork oak. The meat of pigs has a very distinctive taste, which does not quite understand the neophyte fan of hamon.
In addition, acorns contain oleic acid, which helps reduce blood cholesterol levels. This acid accumulates in the flesh of animals and turn the pork in the diet, even therapeutic, product. Features and feeding on the acorn diet, specific taste, and useful properties of meat cause the high price "Hamon Iberico, reaching hundreds of euros and more.
Another diet «Recebo» - means that the feeding begins acorn diet, and then, when the main part of the carcass is formed, completed with the use of forage. Fodder - is the upper part of plants, not including fruit and seeds, usually consists of cereals and legumes. As a result, «Jamon Iberico de Bellota» and «Jamon Iberico de Recebo» different taste.
For determining the structure of muscles and juicy meat quality, the conditions under which the pigs have a lot to move. This hamon necessarily contains layers of fat, but they are closer to the outer part of the leg. Fat color may be white or yellow, and the color of meat both light and dark.
Suppose that you are not confused when buying. Neither the color of fat, or the color of meat can not determine the freshness of hamon. Varies only in the quality of meat: for example, more dry hamon is dark in color. Maturity hamon specialists determine the smell in the burst ham.
Sometimes the name of the breed of white pigs «Serrano» absent in one-piece name hamon, as the emphasis is on producers «Iberico», as a more specific brand. In this case, the names of hamon «Serrano» may contain time cooking or name of a place where they were vykormleny pigs.
So we can guess that the ham «Curado» held in the cellar up to 7 months, «Reserva 9" - no less than 9 months, «Bodega» - no less than 12 months. Maximum shutter speed in the cellar - 48 months, but is mostly used during the aging 12-24 months.
Large manufacturers put on the ham tag with the name of the province of production, but inexpensive white pig hams may be called the name of the province.
There are six provinces that have legalized corporate standard for the production of hamon: "Cecina de León / Cecina de León», «Dehesa de Extremadura / Dehesa de Extremadura», «Guijuelo / Guijuelo», «Jamon de Huelva / Jamón de Huelva», «de Jamon Teruel / Jamón de Teruel »,« Jamon de Trevélez / Jamón de Trevélez ».
Buy brand hamon, you can be sure that it was produced according to strict standards. But remember that the cost of the final product due to cost of pig diets and exposure time in the cellar. Therefore, the cost of conceding on the "Hamon Panyalara / Jamon Panalara» on sensory range is closer to the Slavic tradition, and may be preferred by our dearest compatriots "Jamon Iberica de Bellota, the taste of which we shall call" for an amateur. "
Hamon - is not just a product. It may be a good gift for a secured rights, and in combination with a decent wine and olives - a great treat for your guests.
The shop selling hamon you can also meet the name "lomo / lomo», but this is not a ham, and sliced sausage or pork of the same quality.
The second word in a long name - the name of the breed pigs: a black pig - "Iberica / Iberico», plain white pig - "Serrano / Serrano». Do not be a specialist to determine the color of the hoof breed pigs: the Iberian pig is black, a white pig, respectively, white. Often, "Jamon Iberica" called "pata negro", which translated from Spanish means "black foot".
The third word in the title - kind of diet pigs. The taste of pork is very different depending on the type of feeding. The most expensive diet - Zheludev «Bellota». At the same time pigs are fed acorns of cork oak. The meat of pigs has a very distinctive taste, which does not quite understand the neophyte fan of hamon.
In addition, acorns contain oleic acid, which helps reduce blood cholesterol levels. This acid accumulates in the flesh of animals and turn the pork in the diet, even therapeutic, product. Features and feeding on the acorn diet, specific taste, and useful properties of meat cause the high price "Hamon Iberico, reaching hundreds of euros and more.
Another diet «Recebo» - means that the feeding begins acorn diet, and then, when the main part of the carcass is formed, completed with the use of forage. Fodder - is the upper part of plants, not including fruit and seeds, usually consists of cereals and legumes. As a result, «Jamon Iberico de Bellota» and «Jamon Iberico de Recebo» different taste.
For determining the structure of muscles and juicy meat quality, the conditions under which the pigs have a lot to move. This hamon necessarily contains layers of fat, but they are closer to the outer part of the leg. Fat color may be white or yellow, and the color of meat both light and dark.
Suppose that you are not confused when buying. Neither the color of fat, or the color of meat can not determine the freshness of hamon. Varies only in the quality of meat: for example, more dry hamon is dark in color. Maturity hamon specialists determine the smell in the burst ham.
Sometimes the name of the breed of white pigs «Serrano» absent in one-piece name hamon, as the emphasis is on producers «Iberico», as a more specific brand. In this case, the names of hamon «Serrano» may contain time cooking or name of a place where they were vykormleny pigs.
So we can guess that the ham «Curado» held in the cellar up to 7 months, «Reserva 9" - no less than 9 months, «Bodega» - no less than 12 months. Maximum shutter speed in the cellar - 48 months, but is mostly used during the aging 12-24 months.
Large manufacturers put on the ham tag with the name of the province of production, but inexpensive white pig hams may be called the name of the province.
There are six provinces that have legalized corporate standard for the production of hamon: "Cecina de León / Cecina de León», «Dehesa de Extremadura / Dehesa de Extremadura», «Guijuelo / Guijuelo», «Jamon de Huelva / Jamón de Huelva», «de Jamon Teruel / Jamón de Teruel »,« Jamon de Trevélez / Jamón de Trevélez ».
Buy brand hamon, you can be sure that it was produced according to strict standards. But remember that the cost of the final product due to cost of pig diets and exposure time in the cellar. Therefore, the cost of conceding on the "Hamon Panyalara / Jamon Panalara» on sensory range is closer to the Slavic tradition, and may be preferred by our dearest compatriots "Jamon Iberica de Bellota, the taste of which we shall call" for an amateur. "
Hamon - is not just a product. It may be a good gift for a secured rights, and in combination with a decent wine and olives - a great treat for your guests.
