ABOUT IBERIAN HAM
“Each slice of ham is a page from the book of the senses, which only the privileged can read with their palate.
You only live in those moments when you are aware of what you are doing, when I hand-carve ham I realize that I am alive, and that makes me happy, the rest of the day I go on automatic pilot. "
Manel Pérez de Lleida,
Brand ambassador and Guinness World Record in ham-carving.
LEARN MORE ABOUT THE HAM
PARTS OF THE HAM:
Enjoy our Iberian ham by getting to know its main parts and how to take advantage of and taste the different areas.
JARRETE” SHANK
Is the sweetest part of the ham, it contains the melted fat, which enhances its flavour. Comes from the in between section of the shinbone and the fibula, where there is a small part of the ham that upon tasting it leaves no one indifferent.
“MAZA” MACE
It is the part of the ham from which we extract the slices with more infiltrated fat. This marbling creates the most persistent flavor of the ham. Without a doubt, it is one of the most beautiful parts of the ham.
“BABILLA” STIFFLE OR “CONTRA MAZA” COUNTERMACE:
These are the narrower parts of the ham, their curing is more intense. They contain less oleic acid and there is less marbling. The colour of the meat is matte brown. They are highly appreciated by people who like cured ham.
“PUNTA” TIP
It is the part where we can find the most intense flavour, all the essence of the ham is highly concentrated in this area, since during curing all the marbled fat ends on that extreme.
SENSORY ANALYSIS
Umami is the fifth flavour that defines Iberian ham. A taste that literally means delicious. An explosion of flavour in our mouth.
TASTE
Pleasant and velvety flavours which persist on the palate for a long time. The salty, sweet and bitter blend in a balanced way to provide us with umami, which allows us to savour the ham at its best.
SIGHT
Oleic acid especially enhances the purple-red color that LOS SANTOS hams have, giving them a pearly shine, which will prevent oxidation, even after slicing.
SMELL
Without a doubt, the pasture transmits to the ham all the smells and aromas that emerge in autumn; such as acorn, almonds, mushrooms, green nuts and sprouts of fresh grass, among others.
TOUCH
Pleasant texture, with silky nuances, and smooth on the palate, providing intense flavours and aromas.
TASTE
Pleasant and velvety flavours which persist on the palate for a long time. The salty, sweet and bitter blend in a balanced way to provide us with umami, which allows us to savour the ham at its best.
SIGHT
Oleic acid especially enhances the purple-red color that LOS SANTOS hams have, giving them a pearly shine, which will prevent oxidation, even after slicing.
SMELL
Without a doubt, the pasture transmits to the ham all the smells and aromas that emerge in autumn; such as acorn, almonds, mushrooms, green nuts and sprouts of fresh grass, among others.
TOUCH
Pleasant texture, with silky nuances, and smooth on the palate, providing intense flavours and aromas.
HEALTH BENEFITS OF “JAMÓN IBÉRICO”
Ibérico ham provides great benefits for your health
It is a food with high antioxidant activity.
It is a food with high antioxidant activity. Rich in vitamins E, B1, B6, B12 and folic acid, beneficial for the nervous system and brain function.
Protects the heart and circulatory system and reduces cholesterol. Its fat, rich in monounsaturated fatty acids and oleic acid, acts as a cardiovascular protector.
THE SCIENCE BEHIND THE HAND-CARVING
One of the secrets to extract the most hidden senses of the ham is in its carving, which must be done with precision, extracting thin slices slowly. This process allows each slice to contain all the flavours, aromas and textures.
To fully enjoy a ham, you have to carve thin slices, which will provide us with the most hidden flavors. Slices with nuances that will be discovered little by little, putting our imagination to the test. For all this to be possible the ham must be hand-carved at the suitable temperature, never below 23°C.
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