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Home > Did you Know? > Taste record > The flavour THE FLAVOUR  Experts use the words "flavour" or "flaveur" to refer to the complex olfactory sensation experienced through the nostrils and the palate when the jamón is chewed. The "flavour" is classified according to different criteria:The intensity: During the maturing process a lot of volatile substances are given off, many of them with a strong odour. As the process advances, the aroma becomes more agreeable and more intense. The persistence: The flavour of Iberian bellota ham typically lingers in the mouth once the food has been swallowed. These lingering aromas are rich and spicy and are a result of the curing process. However, the persistence of the flavour must always be agreeable and never unpleasant. The cured flavour: This is a direct consequence of the natural nitrates in the salt used in the production process of the jamón (for its conservation). This gives rise to the cured aroma, one of the most exquisite aromas offered by Iberian bellota ham. The rancidity: This quality is considered positive to a certain point but it must always be accompanied by other strong aromas, such as the cured or acorn flavour. If the flavour is excessively rancid, the jamón is likely to have been over cured. Other Aromas:
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