Today we offer you a post aimed at fans of good gastronomy and, particularly, of Iberian ham , who are the ones who visit the Ibéricos Torreón blog. We embark on a delicious journey to discover how to identify a high-quality Iberian ham and understand the interesting phenomenon of tyrosine crystals, which many people ask us about, especially when they see them for the first time.
Iberian origin and breed
The first step to recognize a quality Iberian ham is to verify its origin . You have to look on the labels that indicate the purity of the Iberian or the percentage of Iberian in the hams from mixtures of breeds. You can complete this information by reading another of our posts in which we explain the labeling of hams according to the official regulations that regulate it, the Quality Standard for meat, ham and Iberian loin shoulder and cane (Royal Decree 4/2914 , January 10).
Knowing the pig's diet is also a crucial factor to know that an Iberian ham is of quality. Acorn-fed hams, for example, come from pigs fed mainly on acorns, which gives them unique flavors and textures. This feeding is guaranteed with the montanera period, which has just begun, and is the final phase of growth of the Iberian pig, in which they live freely in the pasture and feed on acorns (holm oak, cork oak and various varieties of the quercus family) and other natural resources.
Appearance, smell and taste
The appearance and texture also say a lot about a good Iberian ham. When you start cutting a ham you will be able to observe characteristics that help you assess its quality. A quality Iberian ham is characterized by its shine when cut and its infiltrated fat, which gives it a soft and honeyed texture. The leg should be thin and the meat have a color that varies from intense red to pink.
The aroma should be pleasant and complex, reflecting your healing and nutrition. And, obviously, the flavor must perfectly balance the salty with sweet notes and a touch of nuts or grass.
Tyrosine Crystals: An Indicator of Quality
After you have identified a quality Iberian ham, you will likely notice small white spots on the meat. These are tyrosine crystals, an amino acid that appears during the prolonged curing of ham. These crystals are signs of excellent maturation and curing, contributing to the ham's unique texture and flavor. Far from being a defect, the presence of tyrosine is a sign that you are dealing with a high-quality ham, with perfectly executed curing and maturation.
The curing of a good Iberian ham usually lasts 24 to 36 months, it is essential to develop the depth of flavor of the Iberian ham.
At Ibéricos Torreón, we are dedicated to providing you with hams that not only meet these standards of excellence, but also tell the story of exquisite tradition and care. The next time you enjoy our Iberian ham, remember that every detail, from its origin to the color, the aroma or those small tyrosine crystals, is part of what makes it an unforgettable culinary experience.
