Yellow fat on Iberian ham: when it is normal and what it can indicate
Ham fat does not have one single colour. Learn why external fat can yellow, how it differs from white or ivory internal fat and when…
Read the article
Journal
Hams and shoulders
Articles to learn more about this category, its products and their main characteristics.
Search articles
Find the article you need
Category
41 artículosArticles about Hams and shoulders
Black hoof on a ham: does it mean Iberian or “pata negra”?
A dark hoof is a visual trait, not proof of breed or feeding system. We explain why it cannot identify Iberian ham on its own…
Read the articleWhole Iberian ham or vacuum-sliced packs: advantages, drawbacks and which format suits you
Choosing a whole ham or vacuum-sliced packs is not just about convenience. Consumption pace, storage, serving, usable yield and the overall experience all change. Here…
Read the articleWhole or boneless Iberian ham: which format suits the way you will eat it
The same quality of ham can be sold bone-in or boneless, but carving, space, storage, usable yield and convenience all change. This guide helps you…
Read the articleIberian ham vs Serrano ham: the real differences and how to choose
Iberian and Serrano are both Spanish cured hams, but the names describe different product systems. Learn what changes in breed, fat, production, labelling, curing, flavour…
Read the articleIberian ham or Iberian shoulder: differences and which to choose for consumption, yield and budget
Iberian ham and shoulder can share the same breed and feeding category, but they are different cuts. Compare anatomy, size, yield, flavour, carving, consumption rate…
Read the article
Why Iberian ham has intramuscular fat and what it says about quality
The white streaks in Iberian ham are intramuscular fat between muscle fibres. Learn where it comes from, how it affects texture and aroma, and why…
Read the article
White crystals on Iberian ham: what they are, why they appear and whether you can eat them
Small hard white specks inside dry-cured ham are commonly crystals associated with maturation, especially tyrosine. Learn how to distinguish them from fat, salt, mould or…
Read the article
Can you freeze Iberian ham? What happens and how to store it better
Iberian ham can be frozen, but it is rarely the first choice when maximum aroma and texture are the goal. Learn when freezing can make…
Read the article
Mould on Iberian ham: when it is normal, when to worry and what to do
Surface mould can be part of the maturation of a whole dry-cured ham, but not every growth, smell or damaged pack should be treated the…
Read the article
How many packs come from an Iberian ham? The real yield of a whole leg
An 8 kg ham does not produce 8 kg of slices. Bone, rind, external fat, curing loss and trimming determine yield. See how many 100…
Read the article
Iberian ham hand-sliced or machine-sliced: differences and which to choose
Knife and machine slicing are not simply good versus bad. They change thickness, slice shape, consistency, service and experience. Here is what each method contributes…
Read the article