The cala of the jamón is a process that is done to verify the quality of the state of the ham and especially its aromas. Its name comes from the utensil with which it is practiced. The master ham maker is responsible for making the “cala” to the hams and ham shoulders when they are in the curing phase in the cellar mainly before going on sale and on several occasions.
Technique: it consists of pricking the ham in several key places in order to smell the aroma that it gives off and thus know if it has already cured completely or in what phase it is. It can also give information about a problem such as the mite of the ham.
In the ham the cala is made in several points: the bridge bone underneath where there is a spot where the cala crosses without problems, in the shank just below and by the area of the vein of the babilla (here in addition to the aroma is sought that there is no bleeding).
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