Talk:Jamón ibérico

Jamon vs. Ham

The article begins that this is a type of "jamon". Jamon is just Spanish for ham, right? So isn't Jamon Iberico a type of ham. —Preceding unsigned comment added by 67.159.67.164 (talk) 16:30, 26 April 2008 (UTC)

Yes, but idiots like to use foreign words a lot. — Chameleon 15:02, 12 July 2010 (UTC)

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It's a ham specially produced, the final product tastes very different and therefore has a different name and quality.

The same way we say fondue instead of melted cheese. Or yoghurt instead of fermented milk.

Merger

Personally I think it would make more sense to merge this article, Pata negra and Jamón serrano into the main Jamón since in English Jamón only refers to the Spanish dry-cured hams and a single article would give a better overview of the subject. FlagSteward 14:54, 16 September 2007 (UTC)

looking at the Pata Negra article, I'd say replace it by a redirect to jamon iberico. I won't comment on whether or not to merge into jamon; I'm not sure whether jamon means jamon crudo everywhere English is spoken. Pol098 04:23, 3 November 2007 (UTC)

I second Pol, merge into iberico as iberico is a distinct type which pata negra is another way of describing. Merging iberico into Jamon would be too much I'd say, Iberico is a distinct and famous type, merging to just a Jamon article would be like merging Stilton into English Cheese or something. ora (talk) 22:48, 21 February 2008 (UTC)

The Iberico page and the pata negra page should definitely be merged. Jamon and Jamon Iberico should NOT be merged. I agree with the rational immediately above. —Preceding unsigned comment added by 75.150.74.149 (talk) 13:25, 22 July 2008 (UTC)

I think that how it is right now is OK, no need to merge it. —Preceding unsigned comment added by 200.118.150.243 (talk) 01:28, 4 September 2008 (UTC)

Pic

Anyone notice that the pic for this iberico article is the same one in the jamon serrano article? They certainly aren't the same thing so one of those piggy legs is an imposter!!! Schellack (talk) 03:03, 18 July 2009 (UTC)

I noticed too, it is very weird. The filename refers Jamon Serrano, so I think it is an impostor on this page... Could someone take a picture of a proper Jamon Iberico and post it? --Imrehg (talk) 07:57, 30 August 2009 (UTC)

Done ... Just remembered I had a pic I took in London. ~~Schellack —Preceding unsigned comment added by Schellack (talk • contribs) 00:01, 18 October 2009 (UTC)

Well ... Now the pic shows a glass of beer smelling product placement ?!? [[ <User>: md]] — Preceding unsigned comment added by 88.207.220.146 (talk) 14:33, 1 December 2013 (UTC)

Order for ham slicing

An iberian ham has the following parts :

· La caña. It is the part closer to the hoof. The narrower it is, the more Iberian race purity the pork has.

· El jarrete. Next area down to the "caña", It provides a very fibrous but ver chewy ham.

· La maza. It is the more fibrous and inflitrator part. It contains different slice ham kinds,depending on it is sliced at the central part ,the laterals or the tip.

· La contramaza. A more fibrous and darker tonality part,highly aromatic.

· La punta. Traditionally has been used to cut ham cubes,because it contains very sabour and juicy meat.

· La babilla. It is delimited by the femur and coxal bones. It contains less quantity ham, that is why consumers are suggested to start the slicing at this part when the consume is not going on.

To this possible different slicing areas correspond different ham savours.

The order to be slice depends on the kind of consume is going to take place.

The maza is sliced for quick consume and the babilla for slow consume.

A video with a demo an more information both in english and spanish at http://www.jamondetrujillo.com —Preceding unsigned comment added by Radvla (talk • contribs) 21:31, 22 February 2010 (UTC)

Pata negra

Since january 2014 and a royal decree, Patra negra is now distinct from Jamón ibérico with a specific registered designation of origin :

• Pigs 100% Black Iberian pig
• fed exclusively on acorns
• breed in natural grasses

Identified with a black label

Two secondary labels have been also created  :

• Red label : pigs with at least 50% of Black iberian pig
• Green label : idem + mixed food (acorns and feeding stuff)

TCY (talk) 15:14, 8 April 2014 (UTC)

Quality and price differences

The Spanish industry is trying to market front limbs as less expensive air dryed "ham" as well.

Does anybody have any sources on this? 213.152.161.5 (talk) 09:10, 12 February 2016 (UTC)

Availability in the USA

Under the section "Availability in the USA" it`s said that only pigs from outside Spain were allowed to be slaughtered and processed to being shipped to the USA, but it doesn`t mention why. So, can someone add the info why it was so? Thanks in advance, Maxvorstadt (talk) 18:33, 4 June 2019 (UTC)