Organoleptic Properties

Colour

The deep red colour of jamón is due to myoglobin, a natural pigment found in muscle tissue. As the curing process progresses and the meat gradually loses moisture, the concentration of myoglobin increases, intensifying its characteristic colour. For a jamón to be considered suitable for sale, the lean meat should have a uniform colour throughout the cut, although slight variations in the fat are perfectly normal.

Aroma

Aroma is one of the most important characteristics of jamón, as it is the first sense involved in the tasting experience and plays a key role in how we perceive flavour. The aroma of jamón is influenced by several factors, including the breed of the pig, its diet and, above all, the curing process, during which its distinctive bouquet gradually develops.

Flavour

The flavour of jamón is created through a combination of naturally occurring compounds, including amino acids and nucleotides, which evolve throughout the curing process and contribute to its depth of flavour and complexity. To achieve the perfect balance of juiciness and texture, two elements are particularly important during curing: the correct level of humidity, which helps preserve the meat's natural juices, and the quality of the fat, which enhances the flavour on the palate and creates the unmistakable melt-in-the-mouth experience of exceptional jamón.