{"id":7137,"date":"2018-11-14T15:16:00","date_gmt":"2018-11-14T14:16:00","guid":{"rendered":"https:\/\/moniberic.com\/como-elijo-el-mejor-jamon-iberico-2a-parte\/"},"modified":"2025-10-15T09:37:15","modified_gmt":"2025-10-15T08:37:15","slug":"how-to-choose-the-best-iberian-ham-2nd-part","status":"publish","type":"post","link":"https:\/\/moniberic.com\/en\/how-to-choose-the-best-iberian-ham-2nd-part\/","title":{"rendered":"How to choose the best iberian ham? 2nd part"},"content":{"rendered":"\n<p>Here you will find some more points to keep in mind when choosing a iberian ham in order to make the best choice.<\/p>\n\n\n\n<p>As we said in the previous post, the first and most important thing is to know how long it will take us to consume the piece approximately. &nbsp;It is not the same to buy a ham to be consumed in the same day (the curing must be perfect for all its parts) that if it is going to be consumed in one month (the thinnest and driest part called \u201cbabilla\u201d or \u201ccontramaza\u201d must have an optimal curing because that is where we are going to start the ham. <\/p>\n\n\n\n<p>If the wide part, known as \u201cmaza\u201d, is a little tender, we do not have to worry because on the days when we cut the \u201cbabilla\u201d, it will finish curing.<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>The \u201cCa\u00f1a\u201d must be thin<\/li>\n\n\n\n<li>Mistaken \u201cPata negra\u201d<\/li>\n\n\n\n<li>Weight and output<\/li>\n\n\n\n<li>Visual aspect and texture of fat<\/li>\n\n\n\n<li>\u201cBellota\u201d (acorn-fed), \u201ccebo\u201d or \u201ccebo de campo\u201d<\/li>\n<\/ol>\n\n\n\n<p>On the&nbsp;<a href=\"https:\/\/moniberic.com\/en\/how-to-choose-the-best-iberian-ham\/\">previous post<\/a>&nbsp;we talked about the first three points, so let\u2019s continue:<\/p>\n\n\n\n<p><strong>4.&nbsp;Visual appearance and texture of the fat<\/strong><\/p>\n\n\n\n<p>The fat concentrated on the side of the piece (\u201cjarrete\u201d and \u201cbabilla\u201d) must be shiny and fluid.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"273\" src=\"https:\/\/moniberic.com\/wp-content\/uploads\/2022\/08\/Sin-titulo-1_Mesa-de-trabajo-1-300x273-1.jpg\" alt=\"\" class=\"wp-image-7451\"\/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>When we run our finger along this area, it should slide without encountering any resistance.<\/p>\n\n\n\n<p>If we try to introduce the finger in this part, we should be able to do it, but not deeply, because if that happens then the piece will have more fat than it should.<\/p>\n\n\n\n<p>The presence of fat is normal, but in the right measure.&nbsp;<a href=\"https:\/\/moniberic.com\/es\/paleta\">The shoulder<\/a>&nbsp;always contains a higher proportion of fat than the ham.<\/p>\n\n\n\n<p><strong><strong><strong>5. \u201cbellota\u201d (acorn-fed), \u201ccebo\u201d or \u201ccebo de campo\u201d<\/strong><\/strong><\/strong><\/p>\n\n\n\n<p>The lower part (tip), where the piece was separated from the animal, is irregular and yellowish. If we run our thumb along this area without too much pressure and we observe that it sinks relatively easily leaving a deep mark, that will show us that the ham could be \u201cBellota\u201d (acorn-fed). Since in the pieces of \u201ccebo de campo\u201d and \u201ccebo\u201d the fats are harder and less flexible, the finger will not leave the same type of mark.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>We hope you find it useful!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here you will find some more points to keep in mind when choosing a iberian ham in order to make the best choice. As we said in the previous post, the first and most important thing is to know how long it will take us to consume the piece approximately. &nbsp;It is not the same [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":7451,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[526,613,397,400],"tags":[],"class_list":["post-7137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosities-en","category-iberian-ham-en","category-iberian-ham","category-paleta-en"],"_links":{"self":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/comments?post=7137"}],"version-history":[{"count":0,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/posts\/7137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media\/7451"}],"wp:attachment":[{"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/media?parent=7137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/categories?post=7137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/moniberic.com\/en\/wp-json\/wp\/v2\/tags?post=7137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}