Buying Iberian ham is a delight that can provide us with moments of culinary pleasure. However, before purchasing a piece of ham, it is important that the ham master or the person in charge of the ham shop knows the technique of caling the Iberian ham. In this article, we explain what the cala del jamón consists of, when and how to do it, and why it is important to know the quality of the product. We also offer you some tips on how to buy quality Iberian ham at a good price in specialised online shops.
What is "calar" the ham?
The "cala" of the ham or of an Iberian pork shoulder is a technique that consists of determining the degree of maturation of the meat through the inspection of the piece with a specific tool called cala, calador or punzón.
The awl is a tool that is usually made of cow or horse bone, which has the characteristic of being odourless. The aim is to check the texture and aroma of the meat at different points of the piece to ensure that it is maturing correctly and reaching the optimum curing point before being consumed, which is why it is usually done as soon as possible before the consumption date.
The 'calador' or 'punzón' perceives the degree of tenderness and texture of the meat of the ham, as well as the aroma that develops with the maturing process.
This technique is used equally for all pieces, regardless of their category, whether it is a cebo ham or an Iberian acorn-fed ham.
How is the ham quality test carried out?
The "calado" is carried out to verify that the microbiological processes are taking place properly. The master ham maker performs this technique at different points of the ham to check that the curing process is progressing homogeneously.
The test consists of the master ham maker inserting a 12 cm long bone punch into several points of the Spanish ham. When the awl is removed, the intensity and aroma are those characteristic of a well-ripened Serrano ham.
The three points of the cove are:
-the junction of the femur and the hip
-The exit of the femoral vein
-the junction of the tibia and fibula with the femur.
Once the punch or cleat has been extracted, the different aromas released are analysed.
It is very important to quickly cover any holes made with the fat of the Spanish ham so that they heal and do not damage the product.
Why is it important to test the Spanish ham?
The "cala" of Iberian ham is important because it allows us to check the maturation and degree of curing of the piece. It also helps us to detect possible problems during the curing process by producing smells that do not correspond to well-cured meat. In this way, we can make sure that we are buying a ham with the right organoleptic characteristics, since if during the curing process the piece does not have the texture and aromas that correspond to a good quality Iberico ham, it will not be offered for sale.
Buy quality Iberian ham at a good price
To choose a good product, the best thing to do is to take a look in online shops specialised in selling Spanish hams. These shops usually offer a wide variety of products and prices, allowing us to compare and choose the option that best suits our needs and budget.
It is also important to pay attention to the information provided by the shop about the Iberian ham, such as the breed of pig, the type of feed and the curing process. It is also advisable to read the opinions of other customers to get an idea of the quality of the product and the shop's service.
In order to buy quality Serrano or Iberian ham, it is advisable to look at the labelling. In the case of Iberian hams, with their corresponding plastic label surrounding the hoof with the distinctive colour of each category. In this way, we will be able to enjoy a delicious ham with guarantees.
Summary
To sum up, although the "cala" of the cured ham is a useful technique for checking the maturation and degree of curing of the piece, to know if a ham is tasty it is necessary to taste it and pay attention to the details during the tasting. The draught will only give us details of the aromas and texture of the meat, which are already good indicators to affirm that the flavour must be adequate.
It is important to bear in mind that the flavour and texture of Serrano ham is different to that of Iberian ham, due to the differences in the diet and the particular characteristics of the breed of pig, but the tests for grading the hams are the same, whether they are from a white layer pig or a 100% Iberian breed pig.
If you are interested in buying Serrano ham or Iberian ham, I encourage you to take a look at the Jamón Pasión online store, your trusted market that offers high quality products at reasonable prices.