The assessment of the quality of Iberian ham/jamón is based on its organoleptic characteristics, such as its flavour and aroma. Iberian ham is a high quality product and its evaluation depends to a large extent on its curing process and the feeding of the Iberian pigs from which it comes.
The flavour of Iberian ham is intense and complex, with a balance between sweetness and saltiness, and a very characteristic nutty flavour. In addition, its aroma is intense and persistent, with smoky notes and a nutty smell.
Another important aspect of the quality of Iberian ham is its texture, which must be smooth and unctuous in the mouth. The fat infiltrated in the meat of Iberian ham gives it a smooth and pleasant texture on the palate, and is a determining factor in the quality of the product.
The quality of Iberian ham can also be assessed by its visual appearance, such as the colour of the meat and fat. The colour of the meat must be deep red and the fat white and shiny.
In conclusion, the assessment of the quality of Iberian ham is based on its organoleptic characteristics, such as its flavour, aroma, texture and visual appearance. The combination of these factors determines the quality of the product and its valuation on the market.