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Home > Did you Know? > Faq´s
FAQ´S
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What is meant by "Jamón Pata Negra" (black hoof ham)?
This term refers exclusively to races of pigs with black hoofs and does not necessarily refer to Iberian pigs or those of a specific quality as commonly thought. In fact, there are Iberian pigs with different colourings.
What do we mean by Jamón Serrano (Serraro Ham)?
Serrano ham comes from a white pig which is fed mainly on fodder and is cured for a period of between 7 and 16 months. Gastronomically, serrano jamón is considered inferior to Iberian ham.
What is Jamón de Jabugo (Jabugo Ham)?
Jabugo Ham is a high quality Iberian Ham which comes from the mountainous region of Huelva. Jabugo is the best known of the mountainous villages, although other examples include Cumbres Mayores, Aracena, Cortegana...
Is cured ham salty? Is it firm and dry?
Jamón should be juicy but not salty. With regard to the firmness, the ham should be cured to an optimum point, though never too much (this point will vary depending of the part of the ham being cured). One of the differences between a serrano ham and an Iberian ham is the fluidity of the fat. An Iberian ham should always be moister than a serrano and a lot shinier.
What are the white lines that appear in the ham?
It is common to see white dots in Iberian hams that may look like imperfections in the product. However, these dots are produced by the crystallisation of the thyroxine, an amino acid derivative of the proteins that experts consider a sure mark of quality and indicative of a long and unhurried maturing process and a sign of the pig having exercised well while in the pasture.
What is the difference between a "paletilla" (shoulder) and a jamón?
Hams are taken from the back limbs of the pig while shoulder pieces are taken from the front part. This accounts for the differences in size, weight and curing time.
If you wish to ask us a question, please write to
contact@lopezortega.com
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