With the arrival of Christmas Ham purchases increase. However, there are many who do not know how to differentiate between their varieties. Which leads to ignorance and mistake when choosing the best 100% acorn-fed Iberian ham. Therefore, here we are going to help you succeed with your choice of Christmas ham.
Are there various types of ham?
Yes there are. So… The first thing you have to do, before choose the best Iberian ham is to know what types there are. These are three:
- Acorn-fed: it is the one in which the pig It has only fed on acorns, herbs and other fruits of the dehesa.
- Of field bait. Here, the animal has been raised freely, generally consuming feed.
- bait. In this case, the pig has only been fed feed made from cereals and legumes.
In addition, we can also differentiate them according to the degree of purity of his race. Divided thus, equally, in three:
- 100% Iberian: those from completely Iberian father and mother.
- 75% Iberian: this section includes those whose mother is completely Iberian. However, their father is only half so.
- 50% Iberian. Here the mother is still totally Iberian. But this time, the father is any breed of white pig.
In short, we can see that there are two differences between the different types of ham: its food and origin of his race.
How to identify the best Iberian ham?
If what you are looking for is the best 100% acorn-fed Iberico ham, we explain how to do it through four steps.
- El hoof color. This must be black, this is where the expression "black leg" comes from.
- The thickness of the leg or the diameter of the ankle. How many the narrower the top of the ham the better. This means that the pig is more stylized so it is supposed to have been in motion.
- The weight of the ham. It should have a medium weight. That is, neither a few kilos nor many. Ideally, despite between 7,5 and 8,5 kilos.
- good cure. This process completely influences the flavor of the ham. The best pure ham is one that has a deep flavor. As well as more lasting notes on the palate.
The Iberian label
Apart from the previously recommended keys, there are a fundamental. This is to look at the ham label. If it is white, it means that it is Iberian ham. On the other hand, if it is red, it means that it is between 50 and 75% purebred. Only one that has the black label.
It is easier to recognize the best Iberian ham when it is already open. For this we must look at the fat streaks that surround the lean part and in its color. If the latter is pink and the veining is white lines, it is a piece that is not 100% Iberian. The black-legged must have a cherry color and a block of fat differentiated from the rest. Furthermore, the fat should not abound in the pig leg.
Tips
Once you have chosen and purchased, you have to treat it with care. When you buy cut ham, it would be best to consume it In the same day. Due to its high level of oxidation, if you put it in the refrigerator it becomes hard and outside of it the fat evaporates. In this way, in the event that it is going to take time to consume, it is best to vacuum pack it.
If, on the other hand, you have acquired the entire leg once opened, place a linen cloth on top! A) Yes you will ensure that the ham does not dry out, taking advantage of its upper layer.
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We hope that these data have helped you or will help you in the next purchase of ham that you make. Finding the best Iberian ham on the market is a very complex task which requires a lot of knowledge. as well as a lot insight and observation. That is why it is so difficult and many times the choice is not right. Us the next time we go looking for him we will think about it many times before selecting the ending. Did you know this data?
