4- It is very important to know the amount of fat available to the piece. This is a fundamental val

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Ham is one of the main attractions of the Spanish hotel industry esspresso both in bars and restaurants. Thousands of people come to Spain in search to try a product that is exported to over 80 countries on five continents. But not only tourists who tasted with great passion ham, market savvy palates, the Spaniards themselves, make their gastronomic tours focusing on many occasions in the quality of this product.
To meet expectations, it is very important to choose the piece as having a distinctive quality product will provide our establishment of a greater number esspresso of customers.
1- First you need to carefully check the label accompanying the product and see who has the Traditional Speciality Guaranteed (TSG). This distinctive assure us that the ham has earned a minimum of seven months of healing.
2- Noting the label must look at the ink stamp observed in the leg. In this seal indicates the week, month and year in which the healing began. It is very important to know this information because depending on your healing time can distinguish between different types of serrano ham. If you've spent nine months is considered cellar, if it has 12 reserve, and if healing is gone over 15 months would become known gran reserva.
3- Once the type of ham selected by booking time, we look at the piece. To do this we first knuckle. First we must look at who is filling muscle esspresso and fat. One trick is to look at the wrist, the type of pigs used for the ham are white pigs Duroc, Landrace, Largue White and Pietrair. These animals are fed cereal-based feed, so that closer wrist us help you select a copy exercised more. We must note that this part is well rounded and showing no cracks, since, otherwise, might suppose that has excessive healing. The appearance of these slots will do the same in the muscular face, where it should be appreciated a homogeneous color.
4- It is very important to know the amount of fat available to the piece. This is a fundamental value of the product, since fat is what gives flavor to the meat. The color should be white yellowish to make sure it is not too cured. A brown or orange can mean a possible rancidity. To view consisting of a proper proportion of fat, we must look at the widest part, mace. Here, we see that the fat covers the side with a thickness of about 1.5 centimeters. One way to ensure, apart from the visual form, is to check if the finger is sinking under pressure.
5- Finally, we abstract from the myths, and not be deceived by whether to have a left leg or right, or, if it is higher quality palette or ham. It is important to know what we want, know their market price, and within that, guided by our intuition and experience.
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