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Home > Did you Know? > Glossary
GLOSSARY
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BABILLA: The flank of the ham which is the leanest part and which is cut when the ham is positioned with the hoof facing downwards.
CALA: This is the process which unlocks the jamon's exquisite aromas and also serves as a test for possible interior alternations. A sharp instrument (known as a "cala"), made of the long bone of a horse or cow, is inserted into the ham. The edge of the bone then becomes impregnated with fragrance and these aromas are then evaluated by an expert nose.
CELLAR: A storage space where the hams and shoulder pieces from Iberian pigs are kept to mature until ready for consumption. Temperatures and humidity levels remain consistent all year round.
IBERIAN PIG: Pig indigenous to the southwest and east of the Iberian Peninsula which is perfectly adapted to living in the pasture and also known for the high infiltration of fat in the loin, as well as its long and fine limbs.
INFILTRATIONS : Lines of fat between the muscular mass that makes the ham succulent. With regard to the bellota category, the volatile compounds found in acorns create fat stores which are concentrated during the maturing period. This determines the final aroma and taste of the iberian ham.
JAMONERO KNIFE: A thin-bladed knife with a long and flexible blade that can cut very fine slices of ham.
JARRETE: Part of the ham located between the tibia and the fibula that, once cut, is divided into small pieces and enjoyed for its succulence and taste.
MAZA: Part of the jamón that has the greatest quantity of lean meat. This is the area that is cut when the ham is placed with the hoof facing upwards.
MONTANERA: This is the fattening phase which relies on the natural resources of the pasture. At this time the Iberian pig eats acorns, herbs and roots. It usually starts from October onwards to coincide with the fall of the first acorns and ends at the end of February or beginning of March. Once in the mountains, the herd of pigs is directed by a swineherd to ensure that full benefit is made of the acorns. At the start of the mountain period the acorns that are further away and more difficult to reach are used as the pigs are more agile at this time. Although pigs that feed on acorns carry excess fat, this excess adds great quality and benefit to the resulting products. This is due to the gradual but constant accumulation of infiltrated fat between the muscles that is a result of the pigs exercise regime while in the pasture.
QUALITY - BELLOTA/RECEBO/CEBO (ACORN/RECEBO/FATTENING): Classification system to assess the quality of Iberian hams and shoulder according to what the Iberian pig has consumed during the fattening period in the pasture.
Acorn=acorns +grasses.
Recebo= acorns + grasses +natural fodder.
Fattening = grasses + natural fodder.
SECADERO NATURAL: A place used to dry Iberian hams and shoulder pieces by opening and closing the windows.
SHARPENING STEEL : Cylindrical utensil made of steel used to sharpen knives.
SECADERO NATURAL: Lugar dispuesto para secar los jamones y paletas ibéricas, abriendo y cerrando ventanas.
SUDADO: Diffusion of fat throughout the ham that can be seen in the form of droplets. This "sweating" process is achieved at room temperature and, in the case of bellota hams, is due to the high oleic acid content.
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