This is one of the questions we are most frequently asked by our customers at Ibericomio. In another article we talked about the possible problems that Iberian hams can have, but in this case it is just the opposite. It is not a problem of the ham, but a quality factor.
They are crystallizations of the amino acid tyrosine, which is present in animal proteins. They appear as a consequence of the concentration of these amino acids in the curing of the piece. They are a sign that the process has been slow and long. They are a guarantee of quality. Excess salt or rapid curing inhibits enzyme activity and will not allow these white specks to appear. They are not bugs.
