Jamón Ibérico Ham is steeped in mystery and romance. The ancient oak pastures of Spain, the noble black Ibérico pig, the mountain air which caresses each ham as it magically is transformed into one of the world's most exquisite foods - all play a part in this uniquely Spanish phenomenon. Without each ingredient, the recipe is disturbed.
How to select a good ham?
The sense of touch allows us to know the curing process of the ham, touching all the different parts of it. The exterior fat provides us information about the quality and how it has been cured successfully.
The sense of sight gives us information about the proportion of fat. The different color in the ham explains about the curing process and some areas used to have wrinkles on the skin.
The sense of smell comes with the “Cala” process. This is a sharpened beef bone that is introduced near the ham’s bone to check its aroma. We get information about the curing process, the salt, and the quality of the product.
The sense of taste is not our job, that’s left to you when you enjoy such a delicious dish.