Free shipping +info
Free shipping +info
Free national and international shipping +info
Related products
Otros idiomas: Español Français Deutsch Italiano
Organoleptic properties are all those physical features of matter in general, as perceived by the senses, such as taste, texture, smell, color or temperature. So speaking of the ham we are referring to its color, smell and above all its taste.
The intense red colour is due to myoglobin, a pigment that increases proportionally with dehydration and intensifies during the salting process. For a ham to be suitable for sale, the colour must be uniform, not so much in terms of fat.
The aroma is very important because it is the first sense with which we begin digestion. The aroma of the ham is determined by the breed, the diet and above all the curing process.
As for flavour, in addition to the chemical compounds mentioned above, others are added such as amino acids and nucleotides, which are responsible for changing the level of maturation of the ham. In addition, to make it more juicy, two factors must be taken into account during the process: humidity to help release the juice from the meat and the stimulating effect of the fat on the palate.
Otros idiomas: Español Français Deutsch Italiano
Related posts
Buy Ham
Buy Ham
Cheese
Buy Ham
Buy Ham
Buy Ham
To be on top of our new stores, recommended products, promotions and events.
What are you looking for?
Gran Reserva
Ibérico Ham
Iberico di Cebo de Campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Paleta Ibérica de Cebo
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
My account
Order tracking
My favourites
