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Home > Iberian Ham > Specific Qualities
SPECIFIC QUALITIES
Iberian ham favours length over width. The outer skin is cut in a V shape (serrano cut) and covered by a thick layer of shiny adipose tissue. On the inside, the surface is sprinkled with mycotic mould which is white or bluish grey and is an unmistakable mark of the typically slow maturing process.
It should not be too hard or too soft to the touch, and the soft consistency of the fat should not be taken to indicate a short curing process.
Iberian ham shows numerous fatty streaks interspersed between the lean meat. It is a deep rich colour due to the low fusion of the fat contained in the acorn.
The oily and fragrant meat melts in the mouth, leaving a lingering taste of delicious aromas.
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