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Questions, Tips and Curiosities about Ibérico Ham. FAQ about Ibérico Ham
What do the colours of the bridas on Ibérico ham and shoulder mean? Why should they not be removed?
The colours of the brida correspond to the 4 quality levels recognised in the Ibérico Standard: Cebo, Cebo Campo, Bellota and Bellota 100% ibérico. Each brida is inviolable and contains a barcode that provides full traceability of the piece. It is the ham's ID card. If you remove the brida/seal from the ham, no one will be able to guarantee where it comes from. It is like the label on any garment.
You can find more information on our blog about what the bridas or labels of Ibérico ham are
Why can a Bellota 100% ibérico ham appear without fat marbling?
One of the characteristics of the 100% ibérico pig is its lower intramuscular fat infiltration. For this reason, the meat of a 100% ibérico ham will have less fat marbling, a darker colour and much more flavour.
How do I tell the difference between a ham and a shoulder?
The morphology of the two pieces is very different. The bone of the shoulder… is very characteristic. The shoulder comes from the front legs and the ham from the hind legs. The shoulder weighs from around 4 kg to 6.5 kg, while the ham starts at 6–6.5 kg and can weigh up to 9 or 10 kg.
What are the white dots that appear on Ibérico ham, like small white specks?
They are crystallisations of an amino acid, Tyrosine, which is present in animal proteins. They appear as a result of the concentration of these amino acids during the curing of the piece. They are a sign that the process has been slow and lengthy. They are a guarantee of quality. An excess of salt or a rapid curing process inhibits enzymatic activity and will prevent the appearance of these white specks. They are not bugs.
Is it normal for Ibérico ham to have mould on the outside?
It is perfectly normal for mould to appear on the outside of the ham. The curing process consists of expelling the water from inside the muscle to the surface.
This process generates moisture on the surface, which results in mould. As the product dries, the mould disappears and is also cleaned in the drying room with oil. Some producers leave the product with its mould.
How do I store an Ibérico ham or shoulder at home?
There are many theories about storage once the ham has been opened.
Here are the pros and cons:
- Using a slice of the fat itself. This may work for a short while, but the fat will then go rancid, generate moisture and cause mould on the ham, as well as transferring the rancid flavour. We do not recommend it.
- Using cling film. This would also work from one day to the next, but the plastic generates moisture which will encourage the growth of mould. Especially if you live in an area close to the sea.
- Using a cloth. For us, this is the best option. The ham may dry out a little; to prevent this, you can slightly dampen the cloth so the ham does not lose too much moisture.
The best recommendation is to consume the ham daily. Even if it is just a couple of slices. It is the best way to avoid excessive drying of the piece.