Throughout Jamones Benito Pérez long history and experience, manufacturing and selling Iberian products, we have realized that our customers often ask the same questions.
Here we detail and clarify the most common ones.
The main difference between these two products is their weight, because the shoulder ham comes from the forelimbs of the pig, while the ham comes from the hind limbs. In addition, many palates detect nuances and differences between their flavours and aromas.
Acorn 100% Iberian Ham (Black Label)
It comes from 100% Iberian pigs carefully selected and raised in freedom in the best holm oak pastures. As for their diet, acorns during the "montanera" period, completing this diet with grass and natural pasture during the rest of the year.
Acorn 50% Iberian Ham Special Selection (Red Label)
Acorn-fed Iberian ham rigorously selected from among all our acorn-fed Iberian hams, the crown jewel of our natural drying rooms, a product of exceptional characteristics.
It comes from 50% Iberian pigs carefully selected and raised in freedom in the best holm oak pastures. As for their diet, acorns during the "montanera" period, completing this diet with grass and natural pasture during the rest of the year.
Acorn 50% Iberian Ham (Red Label)
Acorn-fed Iberian ham from 50% Iberian pigs, carefully selected and raised in freedom in the best holm oak pastures. Iberian pigs fed on acorns during the "montanera" and supplemented with grass and natural pasture.
Cebo de Campo 50% Iberian Ham (Green Label)
Iberian ham from 50% Iberian pigs carefully selected, raised in freedom in pastures and fed with high quality cereal, natural feed, grass and pasture.
Cebo 50% Iberian Ham (White Label)
Iberian ham from 50% farm Iberian pigs, fattened on high quality cereal and natural feed.
The white spots are very characteristic of Iberian hams due to their slow and extended curing process.
This is due to the concentration and crystallisation of an amino acid of the proteins called tyrosine. Tyrosine is found in protein-rich foods. These spots denote optimal drying and are not harmful, although they are not found in all pieces.
When you buy a whole bone-in ham or shoulder, you have to bear in mind that part of the product is waste.
Ham and shoulder have fat, rind, hoof and bone. The percentage of waste is different in each piece, in the ham it might be c.45% and in the shoulder c.55%.
The whole bone-in ham or shoulder ham should be kept in a cool, dry place at room temperature.
Once the product has been started, in order to avoid the cut drying too much, you can cover it with a cloth or directly with the fat of the ham or shoulder, if necessary.
The vacuum-packed ham or shoulder ham should be kept in the fridge while the product remains closed and, at the same time, you should make sure that the packaging does not lose its vacuum.
To ensure that the plastic is not damaged, avoid knocks to the product. In case of breakage, the product should be consumed, because if it remains in the damaged bag, mould will appear due to the concentrated air inside the bag.
You can find detailed information on the optimum storage for each of our products in the product information sheet.
Vacuum-packed products are fully guaranteed. They preserve all their properties and do not lose any quality. The flavour, aroma and colour of the Iberian ham remains unchanged.
This method of packaging removes the air inside the bag, paralysing the curing of the product, so it does not harden, nor dries out. Its long conservation, following our recommendations, is guaranteed.
For a perfect preservation of vacuum-packed products, it is essential to refrigerate them.
In addition, you should keep an eye on your stored packages, as they may lose their vacuum due to an imperceptible crack in the plastic bag due to a small blow or scratch. In this case, you should consume them. If you leave them for a long time, mould will appear on the product due to the concentrated air in the bag.
- For sliced and vacuum-packed products, we suggest taking them out of the fridge some time before consumption, so that they reach the recommended temperature. If this is not possible, you can increase product’s temperature with hot water, keeping the bag always closed.
It is also recommended to open the bag and oxygenate the product for about 5 minutes before consumption.
Ideally, the entire bag should be consumed once it has been opened. However, if you have leftover slices, it is better not to keep them in its original packaging, as it will be better preserved in aluminium foil in the fridge.
- In the case of boneless pieces of ham or shoulder ham, keep the product vacuum-packed in the fridge. To start its consumption, we suggest you cut the desired amount cold and store the rest of the piece in the fridge wrapped in cling film immediately afterwards, so that the piece does not suffer recurring temperature changes.
As for the cut quantity to be consumed, let it reach the right temperature before consumption.
- Our recommendation for vacuum-packed loin, chorizo, salchichón and morcón is to keep them in the fridge while the product is vacuum-packed.
To start its consumption, remove the plastic, cut the desired amount and let the product temper. As for the rest of the product, you can choose to leave it in a cool and dry place where the product will cure more or if you prefer that the product does not harden, keep it in the fridge wrapped in cling film.
We have mentioned the most frequent queries and questions that our customers have asked us, but do not hesitate to contact us if you have any other doubts.