{"version":"1.0","provider_name":"Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","provider_url":"https:\/\/www.ibericomio.es\/blog\/en\/","author_name":"Ibericomio","author_url":"https:\/\/www.ibericomio.es\/blog\/en\/author\/admin_ibericomio\/","title":"What are the white spots that appear on Iberian ham, like little white spots? - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"JBRTEcQj4I\"><a href=\"https:\/\/www.ibericomio.es\/blog\/en\/puntos-blancos-en-el-jamon-iberico\/\">What are the white spots that appear on Iberian ham, like little white spots?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.ibericomio.es\/blog\/en\/puntos-blancos-en-el-jamon-iberico\/embed\/#?secret=JBRTEcQj4I\" width=\"600\" height=\"338\" title=\"&#8220;What are the white spots that appear on Iberian ham, like little white spots?&#8221; &#8212; Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\" data-secret=\"JBRTEcQj4I\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.ibericomio.es\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2023\/03\/tirosina-jamon.jpg","thumbnail_width":600,"thumbnail_height":331,"description":"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 [&hellip;]"}