[How To Enjoy Jamón Ibérico]

In the past, when people in Hong Kong mentioned dry-cured ham, the first thing that came to mind was Parma Ham, and they even thought that all dry-cured ham was Parma Ham, but in fact, Parma Ham from Italy is only one kind of dry-cured ham. The Iberian ham from Spain is the king of ham, the national treasure of Spain. This time, let us teach you how to enjoy Iberian ham.

1. What are the grades of Iberian ham?

• The highest grade is De Bellota 100% Iberico : produced from pure-bred Iberian pigs
• Level 2: De Bellota Iberico: produced from free-range pigs that are not pure-bred. The percentage of Iberian ancestry in the animal must be specified on the label
• Level 3: De cebo de campo Iberico : produced from free-range pigs that are not pure-bred.This ham is from pigs that are pastured and fed a combination of acorns and grain.
• Level 4: De cebo de campo Iberico : This ham is from pigs that are fed only grain.

 2. How long does it take a Jamón to be cured?

The length of maturing time is related to the weight of the ham, the percentage of fat and the climate, usually 24 - 48 months, it does not necessarily mean that the longer cured time, the better it is. For example, a lighter weight ham with a lower percentage of fat does not need to be cured for 36 months; the longer cured time, the drier and harder the ham will become, and the more bitter it will taste.

3. Machine cut or Hand cut?

Of course, hand-cutting is better. The heat of machine cutting will affect the flavor of the ham, making it less flavorful, and it is difficult to control the percentage of fat in each slice because the ham has to be boned and peeled and pressed into a brick shape. Hand-cutting is done by a professional Spanish ham chef who follows the grain of the ham. Each part of the ham is cut in a different way to preserve its oil content and control the distribution of fat in each slice, making the ham melt in your mouth.

4. Jamón or Paleta?

"Jamon" is the hind leg, and "Paleta" is the forelegs. Paleta is softer and saltier. Jamon has more fat than Paleta, and the meat is firmer and more oily. It is more delicious, so the price of Jamon will be a little more expensive than Paleta.

5. What are the white spots on Iberian ham?

These small white dots on Iberican ham are the result of the crystallization of an amino acid called “tyrosine,” and these are the result of natural, artisanal and traditional curing, which are a sign of the high-quality and the excellence of the product.

6. What is the perfect temperature for eating Iberian ham?

Refrigerated ham will solidify the fat and affect the taste, so it should be removed from the refrigerator one hour before consumption to allow the solidified fat to melt. Alternatively, place the slices of ham in the warm plate . You’ll see how the acorn based fat starts to turn transparent and melts, giving the ham its unique flavor and aroma.

7. Do I have to eat Iberian ham with fresh melon?

Hong Kong people like to serve Iberian ham with melon to reduce greasiness, but in fact, Iberian ham is best enjoyed on its own, so that you can enjoy the oily, sweet aroma and refreshing acorn aroma. However, it is important to note that if you want to preserve the original flavor of the ham, it is best eaten raw, not cooked.