Sensory Aspects and Properties

Sensory Aspects and Properties

 

The quality of curing hams depends on the raw material and the conditions and control of the stages of cure. The sensory profile of the ham is strongly affected by the patterns of hydrolysis and oxidation that occur in the healing process.

Consumers are looking for quality hams and one of the main factors of acceptability and preference for our hams are its sensory features, including color, aroma, flavour and texture:

 

COLOUR

The fat that covers the entire surface of the ham is yellow, with greater or lesser extent depending on the curing time. On the inner layers of fat, it should be white with a faint yellow tint. The play of the colour is an indicator of the profile sheet.

The white / pink tones of the fat may be a good indicator of the quality of the ham.The colour of cured hams depends mainly on chemical modifications of natural pigments of meat due to its reaction with salts, nitrites and nitrates (the three curing agents) but it also depends on the muscular structure of the part influencing then the dispersion and absorption of light by the flesh.

There is a long race to achieve the perfect color, the process is slow and complex and depends on many parameters such as pH, concentration of pigments, curing agents, temperature and humidity ...)

Our Color: Intense and darker red with a characteristic bright


AROMA


Our hams exude a distinctive aroma and pleasant smell of a real ham. It is a smell of character and personality.

The aroma of healing in our ham is a direct consequence of the use of nitrites and nitrates from natural salt for the preparation of the ham (for appropriate conservation). The permanence of the scent once already in the absence of the ham is one of its unique characteristics due to long-lasting fragrances, which are characteristic of the rancidity and nuances that come from the same spicy cured ham, but they should always offer a pleasant persistence.

Our Aroma: Intense




TASTE

The salt directly contributes to the flavour of the ham, hence our tradition of using only sea salt. We can evaluate the salt from two points of view in our hams: the low-salt from the standpoint of nutritional and sensory and microbiological control, which ensures perfect conservation in the cure process.

Our Taste: Greatest intensity, persistence of flavour and a less salted taste





TEXTURE

In cured ham, texture is a characteristic directly related to the muscular structure of the leg. Where the content of intramuscular fat directly influence tenderness and juiciness of ham. Control of Phase 7 of the Manufacturing Process (Cure in dryers) is of extreme importance because we have to ensure a gradual hardness from the outside to the inside, this never getting soft .

Our Texture: Firm and homogeneous