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Home > Did you Know? > Taste record > Appearance of meat
APPEARANCE OF THE MEAT
 The colour: Iberian Hams of a deeper and darker red colour afford the highest classification as they show that the pig has been fed on an acorn-based diet and has exercised its muscles during its mountain sojourn, all of which increases the natural pigmentation.
The shine: Due to the high proportion of intramuscular fat, when stored at room temperature, some of this fat will liquidise and will spread across the whole surface of the jamón when cut. This gives the meat the characteristic and attractive shine commonly associated with iberian bellota ham.
The streakiness: This is a symbol of the quality of the intramuscular fat of the iberian ham. It can be clearly seen on cutting.
Thyroxine crystals: These are amino acids that appear in the ham after a long maturing period. In the case of bellota hams, the quality is not reflected by the number of these crystals, but the fact that they are there indicates the excellent quality of the Iberian ham.
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