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Home > Did you Know? > Taste record > The taste
THE TASTE
 When we talk about the taste we are referring to whether it is salty, sweet or bitter.
Salty: To measure the quality of the jamón in this respect, we need to evaluate two factors: that its salt content is not too high to affect its nutritional value and taste, and that the salt content is not too low to as to affect its microbiological status (perfect conservation). Iberian bellota ham has a higher salt content than other hams due to the long curing period but the salt content must never be excessive as this would be immediately derogative to the taste.
Sweet: This taste is a result of a wide variety of elements such as amino acids and sugar derivatives that produce a sweet taste. No sugars are used in the curing process but the reactions produced during the maturing phase bring about compounds which offer a slightly sweet and highly pleasant taste.
Bitter: The bitter taste is directly related to the sweetness. Many of the substances that produce a sweet taste are also those that give a touch of bitterness. This taste should not be excessive as this would indicate a shorter curing or production process carried out in excessively low temperatures.
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