Uncategorized | Jamonprive.us

Quality: Differential Elements Between Ham and Iberico Cured Meats

Florin Miu — Thu, 19 Jul 2018 12:00:00 +0000

There is often confusion among consumers regarding Iberian products and a lack of knowledge when it comes to the different designations currently used as quality standards. For example, we see how consumers generally use the terms "Iberian ham" and "acorn-fed ham" as synonyms, assuming that the same product is referenced in both cases.

The designation "Iberian", which can be applied to products from animals that have been crossed with other breeds according to current regulations, coupled with expansion of grain-fed products, has led to the coexistence of products derived from animals as different as pure, acorn-fed Iberian pigs (that are traditionally raised free-range in the meadowlands), and crossbred grain-fed pigs (that are commercially reared in large scale production). Products with very different characteristics and qualities are obtained from both types of animals.

Products from intensive and extensive systems

For several years, there has been a clear predominance in the market of products that come from intensive, grain-fed pig farming (of inferior quality), animals that are raised in pens or in closed warehouses, which contrasts with the sustained balance that is found in the extensive farming of acorn-fed and grain-fed pigs that roam free.

The extensive farming system is closely tied to the rural environment and is conditioned by a specific quantity of livestock that maintains this environmental balance. In this case, production is limited and the products obtained in this system are therefore defined as exclusive, with their own organoleptic characteristics and high-quality attributes. As an additional fact, fewer products are being sold in recent years that come from free-range grain-fed animals, with the trend heading towards their disappearance from the market.

Confusion among consumers

Representatives of the traditional sector state that the generalisation of the term "Iberian", which also groups animals that are crossed with other breeds such as the Duroc pig, generates a lot of confusion among consumers. Currently, in compliance with current regulations and as indicated in previous entries, Iberian products are grouped into the following categories which can be identified according to an assigned colour on the seal:

Black seal: product from 100% Iberian pigs fed with acorns. This product is called "black leg".
Red seal: from animals fed with acorns and that are between 50 and 70% Iberian, this percentage must be specified on the product label.
Green seal: product from animals that are between 50 and 100% Iberian, fed with grains (outdoors); the breed percentage must be specified on the product label.
White label: product from pigs fed with grain that are between 50 and 75% Iberian, this percentage must be specified on the product label.

Additionally, when choosing and differentiating the pieces, different factors should be taken into account such as the observation of basic morphological aspects such as the slenderness of the animal's leg, the black hoof or the piece's slim silhouette, in addition to the details on the labelling that, among other things, should reflect the breed of the animal that the product comes from, the breeding and feeding method used, etc. The Denominations of Origin (DO), Protected Geographical Indications (PGI) and specific denominations also act as important guarantees in the case of products of an even higher quality.

Which is the best ham?

The best ham in the world, of the highest quality and the most frequently imitated is the ham that is produced in "montanera" in some regions of Spain, where a number of exclusive factors come together to make this product a reality: meadowlands with acorns, pigs from the Iberian breed, and natural conditions pertaining to a special microclimate that are essential to the ham's curing process. All of this allows producers to obtain a unique product, considered by some to be one of the four aces of Western cuisine along with truffles, foie gras and caviar, which can easily be set apart from the rest due to its quality, sensory properties and nutritional benefits, in addition to its higher cost. We're talking about one of the most representative, exclusive and valuable foods of Spain's cuisine and the Mediterranean diet, a title that is well deserved.

Other aspects to consider

Let's talk about the term "black leg". Traditionally, this term has been used as a synonym for Iberian ham, but this is not always the case. In fact, there are non-Iberian breeds that have a black hoof and leg. In addition, not all Iberian pigs have a black hoof.

The colour of the hoof, just like its hardness, depends on the amount of keratin and the melanin content, which depends on the pig's breed and diet, and also has an impact on its quality. It is for this reason that, for example, the leg of an acorn-fed Iberian pig that is produced in the appropriate way will tend to provide the highest quality ham.

Differences between Jabugo ham and Iberian ham: In essence, there are no significant differences between them, except for slight nuances, since both come from Iberian pigs. Jabugo ham is considered to be a high-quality Iberian ham, regardless of whether or not it has received the the "Jamón de Huelva" DO. Due to its popularity and high cost, some believe that it comes from ham of a special breed, but this is not the case.

The best products come from purebred Iberian pigs, which were once a local variant of a breed from the area, the "spotted Jabugo", which is characterised by having light skin with the presence of black and red spots that are spread out unevenly. This breed is in danger of extinction and its breeding requires certain care, which also has an effect on the product's elevated cost.

The flavour of the slices of ham versus that of a shoulder ham. It is the same, the difference in price between both products is due to the fact that the proportion of meat in the ham (hind leg of the pig) is greater than that present in the shoulder (front leg of the animal).

The post Quality: Differential Elements Between Ham and Iberico Cured Meats first appeared on Jamonprive.us.

Iberian Ham Tasting Guide

Florin Miu — Wed, 18 Jul 2018 12:00:00 +0000

Before reaching the consumer, it's highly likely that a group of experts have already subjected the ham to a tasting process based on a set of established quality criteria. The tasting is carried out by a committee of experts in sensory analysis, composed of judges, experts and a jury or panel of selected tasters, who have been trained and educated in order to participate. There are rules that exist in order to systematise the analysis, which has three phases: visual and tactile (appearance and texture), olfactory (differentiating smells) and gustatory (taste).

The samples are coded and the results from the tasting are written on a sheet with the corresponding scores for each of the different characteristics. The total sum of points is what determines the final quality of the product. Now let's review a few concepts associated with a ham tasting.

What are the phases of an Iberian ham tasting?

Visual and tactile phase

First off, the general shape of the piece is evaluated. The ham is evaluated before it is cut, taking into account its shape, size, size of the ankle, appearance of the hoof or appearance of the rind and any irregularities it may have. The following aspects are looked at:

Shape: it must be elongated or slender, pieces that are wide in the rear are penalised.
Cut of the skin: it is usually triangular, with about half of the piece measured from the hoof being free of skin.
Size and weight: between 6 and 8 kg. A lower weight means a younger pig with little fat infiltration. Very heavy pieces correspond to older pigs or a questionable breed.
Hooves: no deformities. They must be equal and will be penalised if the inner hoof is shorter than the outer one, since any wear and tear of this type may indicate that the animal had been stabled.
Ankle: usually very thin.
Bevelling or correct shaping.

Then the fat is evaluated. As many already know, the Iberian pig is a species that accumulates a high content of fat that is found in subcutaneous (bacon), intermuscular (butter) and intramuscular (marbling) deposits. Its composition is determined by the pig's diet, as pigs fed under a "montanheira" system, that eat acorns and grass, have a high content of unsaturated fats. Thus, the following is evaluated:

Inner and outer fat.
The fat must be abundant, fluid and yellow on the surface of the piece.
White or pink with a faint yellow tint on the inner layers. A certain amount of pink colouration is indicative of quality. When you cut the fat, you can see the progression of the colour, which goes from yellow on the outside to pink, and then eventually turns white.

The intense yellow of the piece on the outer layer indicates a long maturation process. Fluidity and elasticity are symptoms of a high presence of unsaturated fats, the result of a diet rich in essential unsaturated fatty acids. The shiny appearance at room temperature is another indication of a good diet. On the other hand, inner fat that is completely white would be indicative of a short maturation period.

To finish this phase, the experts proceed to evaluate the lean meat. The main aspects to consider are:

Colour: hams that have more intense and darker reds are better classified. This indicates that the pig has received an acorn-based diet and has received good muscular exercise during the "montanheira" grazing period.
Shininess: at room temperature, part of the fat is in a liquid state, coming to the surface when the ham is cut and quickly acquiring the characteristic shininess that is so highly valued in acorn-fed ham.
Marbling: symbol of quality that comes from the intramuscular fat that can be seen immediately upon cutting the ham.
Tyrosine crystals: amino acids in crystalline form, product of protein degradation, observed as white spots that appear in the ham. They are indicative of an optimal and prolonged curing and maturation process.

Olfactory-gustatory phase

The first thing to evaluate in this phase is the smell. The components are: intensity (strength of the stimulus), description of the smell and its persistence. This is done by breathing in directly over the sample and is evaluated as medium, low or high. The following descriptions can be considered:

Positive smells: acorn, nuts, burnt/toasted sugar, cellar and rancid.
Negative smells: fat/oily, moisture, mould, fish, fresh meat, blood, very rancid, ammonia or drugs.

Overall, the ham must produce strong, quality olfactory sensations. A high quality ham emanates intense and pleasant smells. Acorn-fed ham has an odour that does not need any comparing, it has it's own unique smell that is not found in any other ham or meat product.

As for aroma, it is perceived indirectly. The expert chews the sample for a few seconds and then opens the mouth slightly, breathing in an amount of air that reaches the nose through the retronasal route, detecting stimuli and aromas.

Persistence refers to the sensation that remains in the mouth after chewing and ingesting the slice of ham. Depending on how long it lasts, it is classified as weak (3 seconds), medium (10-15 seconds) or high (more than 30 seconds).

Aftertaste is defined as the olfactory-gustatory sensation that appears after having swallowed the ham and that differs from the sensations perceived when the ham was in the mouth.

Currently, to name the complex olfactory sensation that is perceived through the nostrils and the palate when chewing, experts have coined the term "flavour", which is evaluated according to:

Intensity and quality based on the large quantity of volatile and odorous substances that are released during the maturation period.
Persistence or permanence of the aroma once the food has disappeared from the mouth. The lasting aromas with rancid and spicy nuances are very characteristic of the Iberian ham and come from the ham's curing process.
Cured aroma, which arises as a direct consequence of the use of natural nitrites and nitrates in the salt during the production process.
Rancidity, to a certain degree, is considered positive provided it is accompanied by other intense aromas like that of acorns and curing.

The texture is also analysed while chewing. The texture of the fat in Iberian ham has qualities that distinguish it from other breeds, with a very soft texture that is much better compared to other hams. The fluidity of the fat is also greater due to the high lipid concentration.

On the other hand, the following is evaluated in the texture of the lean meat:

Dryness: determines the degree of wateriness in the ham. The temperature, relative humidity, curing process and weight of the piece significantly influence its water content. The ideal humidity is less than 45%.

Fibrosity: determines the tendency of the slice to separate into fibres and their resistance to losing structure. It depends on the amount of intramuscular fat and bundles of muscle fibres. Iberian ham, due to the high rates of intramuscular fat, should provide a sensation of low fibrosity.
Juiciness: moisture during chewing plus the effect of the fat on saliva flow are the two factors that make up the juiciness sensation. The greater the juiciness of the piece, the better the ham's quality.
Hardnesss: hardness when chewing is very closely related to fibrosity and the amount of fat infiltration. Too much hardness is negative, although a certain degree is appreciated in order to increase chewing time and to favour and stimulate the secretion of saliva.

Finally, the flavour or taste is evaluated, which is the set of olfactory and gustatory properties that are perceived during the tasting. The most well-known flavours are:

Salty: salt content that is not too high from the nutritional and sensory point of view, and not too low to allow for microbiological growth.
Sweet: flavour provoked by the wide range of amino acids and sugar derivatives capable of producing a sweet sensation.
Bitter: directly related to sweet, since many of the substances responsible for the sweet taste are also bitter.
Acid: it is not common to find this flavour.
Umami: considered to be the fifth flavour; present in foods that are rich in monosodium glutamate and is comparable to the taste of meat.
Metal.

What other factors intervene in the final sensory quality?

Genetics, breeding and type of diet. The breed and intensive or extensive production method, as well as whether or not the pig is castrated, are all factors that are closely tied to sensorial quality. The same goes for the feeding model: free-range and acorn-fed, free-range and grain-fed, or commercially reared grain-fed pigs. In the extensive system, feeding is usually based on grass and acorn during the final fattening phase, which has a significant influence on the type and percentage of intramuscular fat and positively contributes to the aroma and the appearance of pleasant aromatic notes, and a more reddish colour of the meat.

Weight and age at slaughter: Being slaughtered later on at a higher weight produces hardness in the meat; something that also occurs with castrated pigs.

Slaughter. Slaughtering the pig in towns that are located close to the meadows where they have been raised is essential in preventing or minimising the stress produced by transporting the animals, which significantly impairs the final result and the excellent quality of the Iberian ham.

The post Iberian Ham Tasting Guide first appeared on Jamonprive.us.

Production of Hams and Pork Shoulder Hams

Florin Miu — Tue, 17 Jul 2018 12:00:00 +0000

In this and the following post, we will review the different processes involved in producing the star of Spanish cooking. There are several different steps that take place over the course of several months, and that occur between the time when the pig arrives at the slaughterhouse to the moment when the high-quality Iberian ham is finally obtained.

The main stages in the processing of a ham are: salting, washing, post-salting, drying and maturation in the cellar, which are monitored by a ham master in order to guarantee an excellent product that is considered to be a true delicacy around the world.

To begin with, the raw material must come from animals that have been declared fit for human consumption. To receive this distinction, the pigs must go through a rigorous sanitary inspection process both when they are alive and after their death. Additionally, care is taken to make sure the pieces are uniform. Now we will proceed to describe the phases that are needed for the ham's transformation and later consumption.

Reception

The goods that have been previously cut at the slaughterhouse (which must be properly identified by means of a plastic earring/tag according to applicable regulations and traceability protocols, as well as a specific badge if they are protected by a Designation of Origin), are received by the producers in a reception room. The animals must also be slaughtered and handled under conditions that prevent any alterations in the pH of the meat, which should be between 5.2 and 6.2. The transport temperature required by legislation is 7ºC for refrigerated meats and -12ºC for frozen meats.

Without breaking the cold chain, the pieces are deposited in a chamber to be stabilised at the same temperature (0 to 3ºC). Then we proceed to shape the piece that will be used to produce the cured ham; this process consists of removing fat and skin with a knife to obtain a product of a certain shape and proportions. In the case of Iberian ham, a V-shape or "Serrano" cut is made, while in the case of a Huelva shoulder ham, a crescent cut is also allowed.
Let's quickly go over the types of shaping or cutting of the skin:

V-Cut: when the skin goes from the elbow to the centre of the ham and forms a V shape.
Crescent cut: when the skin is cut into a half-moon shape.
Beveled or round cut: when all the skin is left on the piece.

Classification

The classification of the pieces according to their weight is done with a sorting machine; the pieces are selected to be placed in three or more categories according to their weight in kilograms (kg). The sorting machine consists of a weighing module and a sorting conveyor, with pneumatically operated gates through which the pieces pass until they reach an area where they are grouped based on their weight. This weighing system is made of continuous stainless steel. By means of an electronic control box, the number of pieces and total weight can be obtained by sorting and transport unit.

Salting

Prior to salting, the piece is sealed with fire on the rind (MAPA seal - Ministry of Agriculture, Fisheries and Food), using three figures to indicate the week and year of entry into salt. Once sealed, the bleeding process is carried out, which consists of manually compressing the femoral artery and saphenous vein to empty all of the blood. In some cases, the piece can be bled using weights or rollers. Salting plays a fundamental role from a hygienic point of view, since the salt acts as a bacteriostatic agent and thus inhibits the proliferation of bacteria inside of the piece.

Then the salting process begins. In this phase, the hams are covered with salt to initiate their dehydration and preservation. The objective is to ensure that the salt reaches the centre and is distributed evenly throughout the piece, thus ensuring a high-quality final product. The time and distribution of the salt is done according to the weight of the piece, as well as the breed and feeding of the pig. In general, grain-fed pigs have less fat infiltration and absorb the salt faster than acorn-fed pigs, meaning they need to spend less time in the salting phase. The estimated amount of time is usually 1 day/kg for Iberian ham, and somewhat shorter for grain-fed, white label ham.

In this phase, the salt used for Iberian ham is thick sea salt, while fine salt is used for grain-fed ham, in addition to a specific amount of nitrification. The salting is done by stacking the pieces in layers, in containers or on the ground, where the first layer would be salt, the second layer ham, and so on and so forth until you reach a final layer of salt. It is carried out in chambers with a temperature of 3-4ºC, high relative humidity (80-90%) and static cooling in the container system and dynamic cooling or with fans if the hams are on the ground. This process is controlled through the use of a salinometer, which measures salinity. When the marker indicates the optimum point, for example, 75-82 for acorn-fed ham or 86 for Serrano ham, the piece will be ready to move on to the next phase. Once this phase is reached, the shrinkage or loss of liquid is usually 10%.

Washing

The objective of this phase is to remove the salt from the surface of the ham. Once the salting is complete, the containers are transferred to an area where the salt is separated from the piece; the salt is collected to be reused later on in the salting of other pieces. The salt that is lost through use is renewed with new salt that attaches to the "old" salt, which is analysed every month to check for the absence of pathogens that could be harmful to health.

Washing is done mechanically, the piece enters the machine on a belt where the surface salt is removed through the application of pressurised air. Subsequently, the piece receives a bath from hot water jets to then continue towards another machine where it is shaped and lengthened by means of a pressure system that guarantees a better appearance that will be the same for both ham legs and shoulder hams. This shaping is recommended to be done as soon as possible after the washing, since any delay in time risks fracturing the bone and having synovial fluid leak out, which would spoil the quality of the piece. If the salting is done without containers, the washing is done manually with a brush and occasionally with hot water. Once washed, the piece is bled once again and hangs on stainless steel hangers with plastic or rope rings to start the post-salting process.

Post-Salting or Resting

In this stage, the salt is distributed evenly inside of the piece, and the water is slowly and progressively eliminated from the inside out. This process is carried out in a chamber with a relative humidity of 75-80% and an initial temperature of approximately 3ºC, which will gradually increase until reaching 12-16ºC at the end of the stage. These parameters are controlled by a programmed ventilation system, with an optimum power of around 65-75%.

An excess of air would accelerate the maturation process, while a deficit of air coupled with very high humidity would cause the appearance of "remelo", which is defined as areas of a pasty consistency with specific odours on the surface of the piece that allow for bacterial growth, in both cases the final quality of the product would be negatively affected.

The minimum amount of time spent in this phase is approximately 60 to 90 days, and may even be extended to 120 days; it all depends on the characteristics of the piece, which is mainly determined by its fat content, which is essentially what determines the penetration of the salt.

The production process could end in this chamber in what would be called the "complete or artificial drying cycle". On the other hand, in the traditional method, the piece is placed in a chamber and then subjected to a natural drying process for a period of 18 months and then finishes its maturation in the cellar for at least one additional year or year and a half. As an interesting fact, it's at this stage when the piece acquires greater external consistency and when the biochemical processes that are responsible for its aroma and flavour are initiated.

Dryer

In this phase, the product continues to gradually dehydrate and the fat continues "sweating". This process favours the diffusion between the muscle fibres and the consolidation of the piece's aromas. It can be done with equipment that controls temperature and humidity, and even though its use is infrequent, an oven can be used in order to shorten the process (raise the temperature to 30ºC and lower the humidity to 60-65%). In the event that this stage is done naturally, the drying is carried out using natural ventilation that uses a system of adjustable windows as needed and sometimes can be divided up to facilitate air flow.

The microclimate is also of vital importance, especially in regards to the Denominations of Origin, since according to product's characteristics, the organoleptic parameters (colour, texture, smell and taste) will be defined that are specific to the product under a certain Denomination of Origin. For example, in Jabugo there are specific thermo-hygrometric conditions that exist (environmental/physical conditions related to temperature, humidity and ventilation), since there is dry cold in winter with low humidity. In addition, in order to facilitate air flow during the drying phase, the pieces are arranged at different heights within the same pallet.

The time spent in the natural dryer ranges anywhere between 6 to 8 months, during which the piece sweats and greenish or whitish areas appear on its surface that are the product of the microbial flora that appears during the maturation process.

Maturation in Cellar

In this last stage, the biochemical processes (proteolysis and lipolysis) are completed, which are responsible for the peculiar flavour and aroma of the product. Both the dryer and the cellar should allow for the execution of all necessary operations, and should have qualified personnel who can control the handling and combination of factors such as microclimate, altitude, humidity, temperature variations and air speed, since the final quality of the product is dependent on them.

The piece reaches the cellar with flora (greenish substance) from the dryer, so the first step is to eliminate it by means of an automatic or manual brushing system, and subsequently a film of Iberian lard or oil will be applied, in order to prevent it from being invaded by mites. Once this operation is completed, the piece is hung once again and left to drain until the ageing process is complete, which depending on the type of product, will take nine months or a year in the case of grain-fed pigs, and two years or more in the case of acorn-fed pigs. The approximate amount of time needed to produce an acorn-fed ham is three years, of which one is spent in the dryer and the other two in the cellar. At the end of all these processes, depending on the amount of blood, the piece's weight will be reduced by 33 to 35% on average.

Expedition

Once the maturation phase has ended, the product is finished and can be stored or handled (deboned, sliced or packaged). Before serving the pieces, a tool made of bone or a long piece of sharp wood is used to check the quality of the piece, after which it is weighed, labeled and packed to be transported and sold.

These are all of the different stages that the pieces of ham go through in order to become the world-renowned culinary delicacy that they are, which make our mouths water with their exceptional taste, even more so if we are lucky enough to be trying the best out there: a leg from a pure black Iberian pig.

If you've worked up an appetite after reading everything we've discussed, in our online store you can find hams and other products for sale. It's not every day that we get to treat ourselves, so why not start today?

The post Production of Hams and Pork Shoulder Hams first appeared on Jamonprive.us.

Cured Sausages: Origin, Composition and Classification

Florin Miu — Mon, 16 Jul 2018 12:00:00 +0000

Cured, dry sausages have existed ever since salt has been used to preserve food. These foods were described starting in the year 3000 BC; in Egypt where seasoned foods (meats and fish, for example) were sold. At that time, salt was expensive and rare because the Egyptians had to obtain it from the deserts and from the Jews in the Red Sea.

If we go back even further in time, the prehistoric man would cut the meat into thin strips and let it dry in the sun to preserve it. On other occasions, the meat was pulverised and mixed with fat. Later, with the discovery of fire, the number of different options for preserving meat increased, taking advantage of the benefits of cooking and smoke.

If we situate ourselves in more recent times, during the 15th century, animals were raised outside of the cities, killed in meat cutting rooms and their pieces were later sold to butchers. But with pigs it was a different story: they were raised in villages, killed in the streets and the families prepared the cured meats. A tradition that is still maintained as of today in some Spanish towns.

It wasn't until after the mid-nineteenth century when meat processing evolved and began to be industrialised, thus facilitating trade and the movement of goods. In addition, in this period, the use of different condiments in the preparation of cured meats resurfaced.

There's no question that cured meats have existed since very distant times. Another example comes from the ninth century BC, where Homer describes the consumption of blood sausages in his poem The Odyssey, making reference to guts stuffed with blood and fat that were roasted over fire. In other classical Greek works, there is mention of ham, bacon and cured sausages, as in the case of a comedy by Aristophanes, where one of the main characters was described with a jar full of chorizos.

An anecdote worth remembering is that of the astronaut Pedro Duque, who took chorizo with him on his journey to space. Another story is that of Alfonso XII, Spanish king between 1874 and 1885, who was a fan of salchichón sausage, in particular the salchichón from the city of Vic, and the story goes that every time he visited the city, he had to do three things: visit the bishop, go to the cathedral and go to the salchichón factory.

Throughout history, the cured sausage has evolved, adapting to the demands of the era and eventually to modern times, in which it now relies on the use of different technological advances for its production.

Composition and Classification of Cured Sausages

Meat products refer to all food products that are prepared in whole or in part with meat or with offal from species that are authorised in the Spanish Food Code (CAE) for this purpose and that are subjected to specific processes prior to consumption. The sausages are prepared using minced meats, then they either do or do not undergo a curing process, with or without the addition of edible offal and pork fat, vegetable products, seasonings and spices, and then are finally introduced into a natural or artificial casing. In addition, the sausages can be fresh, marinated, smoked, cured, salted, etc. In short, there is a wide range of products that can be obtained from pork and other meats.

Cured Sausages and Meat Products: Qualities and Requirements

1.- Meats: they usually come from pigs or cattle, although other species can be used. In some cases, religious restrictions determine the type of meat that is used.

The meats must have the following characteristics:

Enable the growth of microorganisms needed for maturation.
Be subjected to an appropriate refrigeration temperature that guarantees the consistency of the piece and allows for clean cuts.
Be rich in pigments that provide the characteristic colour.
Have a maximum pH of 6.2.

Pork is the type of meat that offers the best flavour and texture; the meat must be lean and firm, and should not come from pigs that are used for reproduction.

2.- Fats: basic component of all cured sausages, their absence would lead to a product with a hard consistency, bad taste, little or no juiciness, etc. The fat can be part of the mass of the sausage itself as a result of its infiltration into the meat, or added in the form of fat, rinds, etc. In addition, fat is essential because it has a positive effect on the sausage's sensory and organoleptic qualities. The fatty acids infiltrate the flesh, making it juicier and lightening its colour; they also influence the product's maturation, taste and final consistency. It should be noted that the fat used must be hard, since soft fats accelerate the process of the product turning rancid.

3.- Water: contributes to the paste mixture and reduces the amount of heat during the manufacturing process, neutralising the heat generated by the friction of the blades when cutting the meat, which may cause protein denaturation. The allowed percentage of moisture is anywhere from 30 to 45%.

4.- Sugars: they are used to flavour and mask the taste of the salt; they also favour the penetration of the agents that are responsible for the product's salting. 

5.- Starches: they improve the consistency of the mixture and come from wheat, corn, rice and starch flours. They act as thickeners, preservatives and stabilisers. Likewise, they also act as activators of some of the agents that are involved in the product's maturation.

6.- Salt: flavouring used for the blandness of the fats and meats, in addition to acting as a preservative that protects against contamination by microorganisms.

7.- Food additives (approved by the CAE): they make it possible to obtain improvements in the production process and preservation of the products. Additives can be natural or artificial and must be explicitly authorised by food legislation, even in regards to their quantities and handling, thus guaranteeing a final product that is safe for consumption.

Some of the additives used are:

7.1.- Preservatives: they increase the food's shelf life and help to preserve its quality for long periods of time, in addition to its hygienic and organoleptic properties. Antimicrobial preservatives prevent the proliferation of harmful microorganisms that can alter the food and in some cases cause poisoning. In the case of nitrates and nitrites, in addition to protecting against botulism, they provide cured sausages with their characteristic red colour.

            7.2.- Antioxidants: used to prevent the rancidity of fats and the oxidation of fat-soluble vitamins such as vitamins A, D and E. They help to accelerate the reddening and colouring of the sausages, they inhibit the growth of bacteria, improve the product's taste or enhance its preservation. Likewise, they help with the curing process and affect the texture and homogeneity of the cooked pieces.  

            7.3.- Dyes: they are added to improve the appearance of the product or to recover any loss of colour that may occur during the production process.

7.4.- Others: sweeteners (used in low-calorie foods), stabilisers, emulsifiers (they enable the product's cohesion and prevent its components from separating), flavour enhancers, acidulants, thickeners and gelling agents, enzymes, etc.

8.- Condiments and spices: they are used to create a wide variety of different sausages. Mixtures of various spices are often used. When added in small quantities, certain spices such as pepper, thyme, rosemary or garlic offer antioxidant properties in addition to providing aroma and flavour.

Classification of cured sausages according to ingredients, condiments and processing

A natural casing is used in traditional "pure" sausages of medium-sized production, and come from different parts of the digestive system and bladder of cows, sheep, swine and horses, among others. It is produced in authorised industries in which the relevant sanitary processes are implemented. When the animal is sacrificed, the digestive system is removed and the large and small intestine are separated. They are washed inside and out to remove the intestinal mucosa, they are sterilised and their length and diameter are measured to later be stored with preservatives (lactic acid). This type of casing is edible, permeable to water and smoke, fragile and uneven in diameter and length.

An artificial casing, on the other hand, is obtained in registered industries through different manufacturing processes with different authorised materials. It is manufactured from animal tissues or materials derived from cellulose. It is used in the products that come from large manufacturers where, in addition to quality, its resistance, flexibility and homogeneous size is also essential. This last quality, as well as the ease with which it can be separated into several parts, are two of the biggest advantages offered when compared to the use of natural casings.

Artificial casings can be:

1.- Made of collagen: the most natural of all artificial casings. Its similarity to a natural casing in terms of fibres and porosity allows the sausages to be cured and preserved as if they were in a natural casing. The larger the size of this type of casing, the greater its thickness. In addition, this casing must be removed before eating the product. It is used for dry, cured and smoked sausages. During the curing process, the casing adheres perfectly to the product because it shrinks at the same time as the meat. It is ideal to be used with salchichón, fuet, blood sausages, chorizos, sobrasada, chistorra and salami. The most resistant type is used for pork loins, smoked dried beef and pancetta.

2.- Fibrous cellulose material: more resistant than collagen; used for sausages subjected to maximum pressure, for cooked and cured sausages (salamis, pepperonis, salchichón and all kinds of sliced, thicker sausages).

3.- Made of polyamide: waterproof and heat-shrinkable, used for sausages that are subjected to high pressure (pâtés, hot dogs) and speed, comes in different sizes.

Finally, in the case of cold cuts, they must be properly moulded and protected from the outside by thin sheets of fat, cellophane, or other authorised or canned materials, contained in animal membranes or any other type of authorised enclosure.

The post Cured Sausages: Origin, Composition and Classification first appeared on Jamonprive.us.

The Iberian Pig Begins to Migrate

Florin Miu — Sun, 15 Jul 2018 12:00:00 +0000

What seemed like a nightmare for entrepreneurs in the Iberian ham sector is now becoming a reality, especially for those whose work is tied to traditional breeding and production systems. To date, there are now at least a couple companies in the United States that are involved with breedings pigs and producing pork derivatives in the USA, products that also carry the official Iberian seal. This has taken Spanish companies and designations of origin by surprise and not in nice way, which if we remember, currently include 4 classifications: Jabugo, Pedroches, Extremadura and Guijuelo.

Among the well-known American companies that have recently gotten involved in the sale of Iberian products is Acornseekers and Iberian Pastures, which work with Iberian pigs that have been imported from Spain into American territory. Let's look at a few characteristics of these emerging companies, their products and the existing regulations.

What is the Iberian Pastures brand?

The brand called Iberian Pastures is a company that is product of the fusion of the Oriol family with White Oak Pastures, the latter company is responsible for the sale of organic meat and has its own slaughterhouses, and its animals have been certified for humane treatment and for receiving organic feed. This emerging company offers a product with a label that is contradictory in and of itself: meat from "American Iberian pigs".

The entrepreneurs from the Oriol family, with a Spanish father and Turkish/American mother, established an alliance with the main producer of organic food in the USA. This collaboration outlined a plan to move pigs from six different families in Spain and evaluated creating a system that would emulate the Spanish feed and climate in American lands. It took a year to legalise the entry of pigs into the country and one of the main concerns was how the animals would react once exposed to new pathogens in the environment.

The Iberian Pastures company claims to sell products that are derived from the authentic Spanish Iberian pig, going so far as to ensure that these pigs are much purer than the Iberian pig in Spain, which is crossed with the Duroc breed of American pigs and that are characterised by growing faster and requiring less feed for their fattening.

What does the law say about exporting Iberian ham?

Currently, the law does not include any impediments or restrictions in the export of Iberian animals from Spain. In fact, current European legislation prevents the inclusion of any breed in the list of protected figures. The Iberian pig is not the only animal that is exported, other animals such as cattle are another example of this practice. One thing to point out is that the export of Iberian pigs allows their derived products to also be labeled with the term "Iberian" when sold on the market.

Peanuts instead of acorns

Two of the four categories of Iberian ham available in the Spanish market can be exported according to the current classification: Grain-fed Iberian ham (50-75% Iberian breed, grain fed, indoors) and acorn and grain-fed Iberian ham (50-75% Iberian breed, fed with acorns and grains). However, Iberian Pastures feeds its pigs with walnuts and peanuts, as there are no food regulations for these animals that apply in the US. On the other hand, Akornseekers feeds its pigs with acorns from Texas. The remaining categories are 100% and 50-75% Iberian breed, acorn-fed.

In the case of the American company Iberian Pastures, it has replaced the Spanish acorns with walnuts and peanuts, since these nuts are produced in the area where the pigs are raised. In addition, they point out that the pigs like this type of feed and that it has a higher oleic content than the acorn.

On the use of the term "Iberian"

In 2016, the Spanish Ministry of Agriculture received a request to protect the term "Iberian" and reserve it for products produced within Spanish territory, however, no action was taken as a result of this request. For now, this doesn't represent a greater risk since these are small, local companies in the US that are just beginning to venture into the Iberian sector. On the other hand, if other countries with even more ambition want to begin producing Iberian products in their territory, by raising either grain/acorn fed pigs, the Spanish market could be put in a bad position.

Another important point has to do with the fact that a large part of the pigs produced on Spanish land are not pure Iberian pigs, but the result of crossbreeding with the Duroc pig, which is actually American. This brings us to the question - why can't the same thing be done in other countries: import animals to cross them with national breeds? However, there are other factors at play besides breed when it comes to the viability of production. In Morocco, for example, which has thousands of hectares of meadowlands, a company tried to breed Iberian pigs and then slaughter them in Spain, however after years of trying these measures were not ultimately successful.

New producers in charge of exclusive products

There is a question as to what impact these small emerging American companies will have, with a production of a few hundred animals in the case of Iberian Pastures and a few thousand in the case of Akornseekers, taking into account the strict inspections that slaughterhouses must go through in order to be allowed to export Iberian meat. Additionally, what will the experience be like for new consumers who have no point of reference and try this type of product for the first time that is associated with exclusivity and high quality, but having purchased it from producers who lack the necessary experience?

Pilot experience, results are pending

Taking into account the fact that the breeding times for pigs and the subsequent production of their derivatives requires about 8 to 10 years, there is enough time to develop a business plan in the Iberian pig sector. One of the most crucial steps is the curing process, and the question is: will the same product be obtained in the case of pigs that were fed with nuts other than acorns and that contain a greater proportion of oleic fatty acids? What is the maturation period required in these cases? The conditions required for these meats could be different to those established by Spanish companies.

Once again, one of the main risks is the loss of new consumers in emerging markets that delve into the Iberian world with products derived from pigs that have been bred outside of Spanish territory. However, those responsible for production in the USA have guaranteed that the taste of their products is comparable to that of any Spanish Iberian ham, and that only expert tasters would be able to tell the difference.

Final considerations

American entrepreneurs have a gigantic market to conquer. They have completely ruled out trying to compete in Spain, which is the birthplace of the Iberian product, and instead their ambition is directed at markets with great volume and potential like Asia and maybe even Latin America. Only time will tell just how successful these companies will be, along with others that join them along the way. If this emerging business really takes off, the Spanish Iberian market could be put in jeopardy.

The post The Iberian Pig Begins to Migrate first appeared on Jamonprive.us.

New Technologies and Ham – MRI in Ham Tasting – Spectral Images

Florin Miu — Sat, 14 Jul 2018 12:00:00 +0000

Tasting hams, just like any other culinary delicacy, is an art form that is only mastered be a select group of experts. For most of us, a ham tasting consists of trying a good Iberian ham, cut into thin slices. However, none of this would be possible without the work of a ham master, who previously evaluates and tastes the ham in order to then sell a good product in different stores.

What is the problem associated with the traditional methods of tasting ham?

When it comes to tasting ham, the main difficulty is the need for the ham master to puncture it with an instrument made of bone; this material absorbs the ham's aromas, allowing the ham master to know whether the ham has reached the right amount of curing, or if it should be left in this stage for more time or if, on the other hand, the product has spent too much time in the cellar.

Puncturing the ham interrupts the curing process and the piece risks being damaged if it's not ready. For this reason, the ham master needs to trust their other senses in order to evaluate and decide what condition the ham is in. Clearly, the ability to determine whether the leg of ham is sufficiently cured by just observing and sniffing it, is an art that only a few are able to master perfectly and that leaves a great deal up to chance.

Which characteristics of a ham can be evaluated technically?

The quality assessment of meat products has been the subject of many studies for decades. In most cases, techniques have been developed to evaluate the physico-chemical characteristics of both fresh and cured meat products, including their colour, moisture content, amount of fats, proteins or salt. However, these techniques are destructive and involve the use of organic solvents, in addition to requiring a lot of time and effort.

What modern methods have emerged?

MRIs and other imaging techniques have emerged as alternative methods for the physico-chemical analysis of ham, due to their non-destructive, non-invasive, non-intrusive, non-ionising and harmless nature. There have been many studies published that have tried to determine a meat product's characteristics in terms of its quality, most of which have focused on loins and legs.

In Spain, a team of scientists from the University Research Institute of Meat and Meat Products (IProCar), a meat studies institute at the University of Extremadura, has described an ingenious method for tasting ham, without the need to puncture or open it up. To do so, they used an MRI scanner, the same non-invasive imaging technique used in modern medicine that makes it possible to see organs and structures inside the human body. This imaging method is now used for a very different purpose: to find out the characteristics of Iberian hams and loins without the need to handle them in any way.

Once the images have been captured, the scientists analyse them with computerised vision algorithms and extract numerical values to which statistical methods are applied. Thus, it is possible to predict the characteristics of meat products in terms of quality. These techniques allow us to know parameters such as the amount of fat, moisture and colour, as well as some of the product's sensory attributes. When it comes to ham, this method also enables us to monitor salt diffusion during the different stages of the ageing process, practically in real time.

What does the future hold for MRIs in the ham market?

The procedure described was recently published in the Journal of Food Engineering. The researchers commented that their technique can easily be applied to the ham industry because it uses devices and algorithms that are very simple to implement. In addition, they pointed out that it is only a matter of time before these methods are implemented in the meat industry as a whole.

Spectral Images

It is common knowledge that when a product has an elevated cost in the market, as in the case of Iberian ham, competitors then offer another product that they claim has similar characteristics and components, but at a better price. These cheaper products are often not what they seem, something that is well-known reality in the meat sector, and can be seen, for example, in products that are marked with confusing labels, masking the fact that we're consuming something other than what we were offered. This improper and fraudulent practice seems to have its days numbered.

A group of researchers from the University of Seville (Spain) has developed a novel technique that allows us to determine the presence of microorganisms in real time, along with the meat's quality, the type of feed that the animal received or, in the case of plants like the olive, the appropriate point of maturation in order to obtain the best oil; all this information is obtained from hyperspectral images, which collect up to 170 bands of the electromagnetic spectrum (both visible and non-visible) of any product, with the subsequent application of artificial intelligence for its analysis and interpretation.

Doctors from the research group Electronic Technology and Industrial Informatics (TIC-150), at the University of Seville, are working on the application of artificial intelligence in the field, a key issue in agricultural and livestock production in this technological era in which we live. This team has developed a prototype along with the ProDTI foundation, a non-profit entity belonging to the university, whose mission is to generate research projects and to transfer their results to a business reality, along with the companies Soltel and Ctaex (Agrifood Technology Centre of Extremadura).

The developed prototype uses cameras that collect information obtained from all the spectrums of a product (up to 170 bands, in comparison with the three bands from conventional imaging) for its subsequent analysis by artificial intelligence, with which the machine is able to detect any property of the evaluated object. The researchers have pointed out that, in approximately seven seconds, between 400 megabytes and two gigabytes of information are analysed, which allows us to know, for example, if a meat is contaminated with Salmonella (a bacterium that generates a gastrointestinal infection), its percentage of oleic acid and other nutrients that make it possible to determine how the animal was fed, and even the presence of defects or foreigns objects in the product.

To reach a high degree of efficiency (95%), the researchers have also developed algorithms that make it possible to distinguish the images obtained by the cameras within the framework of the Hyqum project, a system for the detection of microbial contamination in beef and pork, the presence of foreign bodies and a system that determines the characteristics of the pig's diet via remote sensing using hyperspectral technology.

With the use of these technologies, the industry obtains a clear benefit, as with a camera that can cost up to €12,000 and the right computer system, each product can be analysed prior to its processing for consumption, all of which is occurring in real time. In contrast, right now samples are obtained that have to be analysed in laboratories so that a food can remain in the production chain, which requires more time and different laborious techniques. As an additional benefit, the analysis of spectral images provides information that guarantees the level of quality that is offered to the market.

For the consumer, the benefit is equally significant. The record of the image analyses certifies not only that the meat is in perfect condition, but it also provides information regarding its composition, including the animal's diet before being slaughtered, and it's pathogen-free status.

It's worth mentioning that these technologies can be applied outside of the meat sector. For example, this technique and its parameters of artificial intelligence are being used to determine the quality of olives, thus ensuring they are harvested at the ideal time in order to prepare the best possible oil. Beyond that, with the image of an olive tree, it is possible to determine the amount of olives in a farm, the caliber or degree of ripeness of the fruit, all of which is information that is essential for managing the harvest and taking it to the mills at the right time.

Finally, the researchers of the described project have stated that, at the end of the year, the technology could be ready to be applied by the industry, and they have highlighted the existence of other fields of research in which the implementation of this technology may be useful, including everything from medicine, where it is already applied as a non-invasive diagnostic method in the specific areas of oncology, cardiology and ophthalmology, to the restoration of cultural heritage.
The post New Technologies and Ham – MRI in Ham Tasting – Spectral Images first appeared on Jamonprive.us.

What is ham shaping and why is it done?

Florin Miu — Fri, 13 Jul 2018 12:00:00 +0000

Shaping the ham is an important process during its production, this step acts as a second opportunity to clean off extra fat, and also provides the piece with a better exterior appearance.

During the ham's processing, each manufacturer has its own way of shaping the ham, although the breed of pig is a determining factor when it comes to the shape of the piece. At the beginning, this process intends to remove parts of the musculature, fat and skin from the exterior part of the piece, giving it the appropriate proportions that are desired for its presentation.

We can find different types of hams in all physical and online stores. One of the aspects that can draw our attention is the type of shaping that each ham has received; this is one of the piece's characteristics that quickly grabs our attention.

What is ham shaping?

Ham shaping is a process that takes place once the hams have been separated from the rest of the pig's body and mainly consists of removing excess fat and skin from the piece with a knife, in order to protect the product and give it the desired appearance.

What is the purpose of shaping?

Many people have the idea that the shaping process is carried out in order to improve the appearance of the ham, seeing how it is bevelled in order to be visually appealing. However, the objective is not only to achieve an attractive outside shape but to also review the leg to make sure there are no holes or cracks through which external agents could enter such as dust, insects or any other substance that could contaminate the piece.
Thus, ham shaping has two main objectives:

Aesthetics: through this process, a more attractive appearance is obtained for the outside of the piece.
Protection: when cutting the leg to shape it, it's possible to ensure that there are no openings or wounds through which particles or contaminants could enter the piece and damage it.

After this process, the pieces come out clean, without any kind of damage. It's important to point out that the pieces never come into contact with the ground and that they are handled in a hygienic setting in order to prevent the introduction of any type of microorganism.

What types of shaping exist?

Each manufacturer carries out this process in a different way since it directly influences the way each ham is produced. It is one of the defining characteristics that can differentiate the hams.

Generally speaking, there are 3 main ways to shape a ham:

Hams with a V-cut: when the skin goes from the elbow towards the centre of the ham in a V-shape. This cut is the best-known and most common in Spain, it is also called the "Serrano V-cut". The majority of hams are cut this way during the shaping phase.
Hams with a beveled or round cut: when all the skin is left on the piece. This is another option we can find, on these hams all of the fat on the piece is covered with skin. This type of shaping is typical in the regions of Teruel and Trevélez, although it can also be seen traditionally in other parts of Spain.
Crescent: in this case, as the name indicates, the skin is cut into a half-moon shape. In areas like Huelva, this cut is applied to the shoulder hams, with this profile being very characteristic of the pieces that come from this Spanish municipality.

Another aspect that we can find in the market are hams with a cut hoof or "leg". This is characteristic of some areas and the reason why hams are still produced in this way is due to tradition or for reasons of convenience in the warehouse and in the transport of the ham. That being said, any of the types of shaping we've previously described can be found with or without the leg.

What other processes are involved with the shape and appearance of the ham?

After the shaping phase, the bleeding is carried out, which consists of evacuating the blood from the leg through the application of manual or mechanical pressure.

After the bleeding, during the washing the ham is brushed, scraped and massaged, which continues to shape it and eliminates any traces of blood that could be left over in the ham. At this time, expert eyes can evaluate the piece and get a clear idea of what the final appearance will be, taking into account the fact that it is in the remaining processes, especially in the later maturating and ageing stage, when the ham will achieve its definitive appearance.
The post What is ham shaping and why is it done? first appeared on Jamonprive.us.

Tips for Preserving Ham

Florin Miu — Thu, 12 Jul 2018 12:00:00 +0000

There are so many ham enthusiasts in the world, whether it's people who enjoy it on special occasions or as a part of their usual diet. Regardless of how often you eat ham, there are special ways of caring for ham and ways to prepare it in order to keep the ham in perfect condition as time goes by.

When we decide to invest in a nice piece of ham, we should keep in mind that there are specific ways to properly store it. Experts in the field have shared different tips and recommendations when it comes to consuming ham, as well as how to store the ham for a certain amount of time. Let's look at some of their suggestions in order to get the most out of the ham, lengthening its shelf life and maintaining its flavour and smell.

Appropriate temperature

According to experts, the conditions we should keep the ham in are similar to those of the curing cellar; that is, a cool and dry place. Changes in temperature can alter the organoleptic characteristics of the ham, including its texture and smell, therefore it is important to avoid these changes. It is recommended that the ham be kept at a temperature of between 10 and 15 degrees centigrade. Furthermore, you should avoid placing the ham near fryers, ovens and other cooking devices that generate heat.

Watch out for light

We must keep the ham away from sources of light that could directly hit it. Like many other food products, ham should be protected from sunlight. The ham, or slices of ham, should not be exposed or stored in places where there is direct sunlight since, just like with inadequate temperatures, this can lead to alterations in its flavour and colour. A cellar is an optimal place with the described properties for preserving ham.

Eat soon after cutting

Recently sliced ham tastes better than ham that was sliced a few days ago. However, when you want to cut large quantities of ham, even whole pieces, it's best for the ham to be properly sliced by a professional and then vacuum-packed. This way we can help preserve its properties and it'll be easier and more practical to eat later on. In general, we recommend only slicing what you can eat in one sitting.

Cover with fat

Putting fat on the ham after slicing it is a very common practice. This is used to prevent the ham from coming in contact with the air and thereby delaying the surface from oxidising. The best thing to do is to cover the surface you've just cut with the white fat form the Iberian ham itself. This practice gives the ham a better image and prevents any unpleasant flavours and odours from being transferred to the ham. In addition, you should place a clean cotton cloth over the ham; this is the ideal way to preserve the ham when we're not going to be cutting it.

Cut quickly

Experts report that you should open the ham within the first two months after having bought it. In addition, the ham should be consumed within a maximum of one month after you've begun eating it.

Where should we cut it?

The cut of the ham must start from the leg and, once you've begun, the surface should be kept as uniform as possible in order to get the most out of the ham. There should be a method to your cutting. In addition, it's a good idea to maintain a uniform proportion of fat and lean meat in each slice; the ideal slice is three centimetres wide. You shouldn't cut the ham in several areas, as this makes it easier for the ham to dry out prematurely.

Use the right knife

Professionals in the art of cutting ham use three knives: one long, strong knife to strip the ham and cut the outer part; a boning knife, called a pairing knife, to separate the lean meat from the bone in complicated areas; and the ham knife. This last one is thin, flexible and long, especially designed to achieve thin, perfect slices. Additionally, they use a sharpening tool to sharpen the knives and keep them in tip top cutting condition.

Regarding the use of wrapping

The ham should not be wrapped, we need to remember that it's an organic product, it's alive. By wrapping the ham, we are depriving it of the ability to breathe and sweat, and we only manage to diminish its quality. When you buy a piece of ham, it's a good idea to remove all wrapping that it comes with and to hang it in a cool, dry place where it can breathe. Plastic wrappings and other materials should be avoided because they can favour the appearance of unpleasant flavours and smells that range from rancid to humid.

What about the packaging?

When cutting the whole piece, it's a good idea to vacuum pack it in plastic bags and in portions of approximately 100 grams, which are customary for consumption. If you are going to eat it within a few hours or days, it can be kept at a temperature of between 10 to 15º, without the need to refrigerate it. If we aren't going to consume it for a long time, it's best to keep it refrigerated in order to delay the oxidation of fats and prolong the ham's shelf life. You should remove the refrigerated packets of ham half an hour before consuming them; this will allow it to reach the optimum temperature for consumption. After half an hour, you should open the package and place the slices on a plate to air out the ham before you enjoy it.

Once you've reviewed this set of recommendations for preserving and storing ham, you'll be able to prolong the product's shelf-life, managing to maintain its smell, taste and texture for even longer. The post Tips for Preserving Ham first appeared on Jamonprive.us.

The Role of Ham in a Child’s Growth and Develeopment

Florin Miu — Wed, 11 Jul 2018 12:00:00 +0000

A child's diet is modified progressively with their development. In the first six months of their life, exclusive breastfeeding should be the norm, as it provides the baby with all the necessary nutrients. Afterwards, the diet should begin to incorporate formula milk, baby food made of fruit and vegetables, in addition to white and red meat prepared in ways that the baby can handle, who still doesn't have any teeth to chew the food with.

When they turn one, foods such as eggs, cured meats and cold cuts can be introduced into the child's diet. The recommendation is to start them on a diet that is similar to the rest of the family, opting for soft foods that provide enough nutrients.

If we focus on ham, different questions arise regarding the role of this food in growth and development, the moment in which it can be introduced into the diet, and the properties that make it beneficial.

Cured meats or cold cuts?

Cured meats are prepared from pieces of raw meat and fat that are introduced into natural or artificial casings or skin to then be cured. Chorizo or salami, for example, are both types of cured meat. On the other hand, cold cuts are pieces of salted and cooked meat; in this group, ham and turkey are of the highest quality.

In the case of a child's diet, cold cuts are more highly recommended, especially ham because it contains less fat and calories than other cold cuts or cured meats. The ham should be cut into very thin slices or small pieces, and should be eaten with moderation.

When to introduce ham?

One of the questions that parents may ask themselves when discussing what to feed their baby is related to ham. There is a common idea that ham is difficult to eat because of its consistency and that children could choke on it, thus the question that arises is whether or not it is a good idea to introduce it into their diet.

The ideal thing to do is to introduce the ham starting at one year old, taking the added precaution of cutting it into very thin slices or shredding it so that it's easy to eat. In addition, the ham has high nutritional value and is a great food for the baby's first few years, since it also has many beneficial nutrients that help with proper growth and development.

It is important to introduce this food into the diet, since special care should be taken to prevent malnutrition during the infant stage. Both short-term and long-term repercussions can occur during this stage, as both good and bad habits often remain throughout the child's life. It is therefore very important to gradually add all of the food into the child's diet so that their body gets used to it and can learn to distinguish when there is something it does not like.

Which is better: Serrano ham, York ham or Iberian ham?

Another common question is about what type of cured meat or cold cut is best to introduce into the child's diet. In this sense, both types of food have clear differences. Specifically, York ham contains a considerably higher amount of sugar in comparison to Serrano ham and, therefore, it should be introduced to the child's diet after the Serrano ham.

Iberian ham provides more higher-quality proteins than Serrano ham, however the latter contains less fat and calories. Additionally, Iberian ham contains more salt, but it is a 100% natural food and does not contain any additives.

Unlike Iberian ham, Serrano ham also provides more phosphorus, magnesium and potassium. Both Iberian and Serrano ham are healthy products that are rich in unsaturated fatty acids, but if we take into account the characteristics and nutritional content of both products, Serrano ham is more appropriate for a child's diet.

What does ham provide?

To sum up, as we previously described, ham has a high nutritional value: it provides larges amounts of iron and zinc, it is rich in high-quality proteins (with all the basic amino acids) and omega fatty acids, in addition to being a food that is rich in vitamins, including the B vitamins.

The high iron content in ham helps the child to remain in a good physical condition. Potassium is an element that benefits both the brain cells and muscle development, in addition to helping improve the immune system.

Iberian ham contains a significant amount of B vitamins and minerals, such as zinc, which directly affects the child's health and growth. In addition, acorn-fed ham contains good amounts of oleic acid, which helps to control cholesterol and the balance of fats in the body.

Does ham prevent obesity?

It's true that among all the beneficial properties of ham, it also helps to prevent obesity, as long as the child receives a balanced diet with nutritious foods for proper development. It is common knowledge that moderation is always the key, but in the case of a food as nutritious as ham, it can be a more common part of a child's healthy diet.

With all the above, we can safely conclude that ham, in particular Serrano or Iberian ham, is highly recommended to be included in a child's diet and should be eaten frequently by both children and adolescents.

The post The Role of Ham in a Child’s Growth and Develeopment first appeared on Jamonprive.us.

Ham and Pregnancy: Can Iberian ham be included in pregnant women’s diets?

Florin Miu — Tue, 10 Jul 2018 12:00:00 +0000

The star food of the Mediterranean diet and particularly of Spanish cooking is Serrano ham, and just like with other raw or undercooked meats, it is allowed during pregnancy in those women who have previously had toxoplasmosis. But can pregnant woman who have not been infected with this disease also consume ham?

What is toxoplasmosis and who can get it?

Toxoplasmosis is an infectious disease caused by a parasite called Toxoplasma gondii. This disease can be contracted in the following ways:

Exposure to the excrements of infected cats.
Consumption of raw or undercooked contaminated meat.
Use of utensils that have cut contaminated raw meat.
Drinking contaminated water.
Receiving an organ transplant or blood transfusion from people who have the infection.

Most of those who are infected do not actually have the disease, but the parasite can cause serious problems in some people, including those with a weakened immune (defence) system and babies of mothers who contracted the infection during pregnancy. The condition can lead to lesions in the brain, eyes and other organs. However, medical treatment does exist for these cases.

Generally speaking, if a woman has not had toxoplasmosis prior to her pregnancy, she should avoid eating raw or undercooked meats because of the risk of contracting this disease during pregnancy. However, more recent research has concluded that this is not the case for ham. In fact, the more cured the ham is, the lower the risk of contracting toxoplasmosis during pregnancy. According to various studies, a long curing process, the salt and other factors make it unlikely that the parasite causing toxoplasmosis can survive.

Furthermore, if a woman has not had toxoplasmosis before her pregnancy, it is unlikely that she will catch the infection if she maintains a similar diet during pregnancy. As an additional fact, any packaged product by trusted brands that can be found in supermarkets has passed rigorous and exhaustive quality controls, and should therefore be free of this and other diseases.

Frozen Meats are Safer

One of the main recommendations is that the ham must have been frozen and then thawed prior to its consumption. The toxoplasmosis parasite cannot survive being exposed to temperatures of -20ºC for two days, or -10ºC for three days. Therefore, products that have been frozen under these temperatures and for these periods of time may be consumed, after having thawed them slowly.

Ham's Processing and its Infectivity

Most studies that have analysed the presence of toxoplasma in cured products derived from pigs agree on the low rate of positivity (per se presence of the parasite in the medium) and infectivity (ability to invade an organism and cause infection). This is due to the effect of processes such as salting, which significantly reduces the viability of the toxoplasma. In this context, ham is a special case when compared to other products, since it is processed in a more complex way:

Salting for one or several days.
Moisture is drained for 24 to 48 hours at 0ºC.
Drying for several days at a temperature of between 3 and 5ºC.
Cured for several months at a temperature of between 10 and 20 ºC.

Normal salt concentration in ham is 5-8%, although higher concentrations can be found. This is very relevant, since a salt concentration above 2% causes the toxoplasma to lose its infectivity; when this processing is combined with nitrites, the effect is even greater. In ham, nitrite is an additive that prevents the growth of microorganisms. Additionally, it gives the ham the characteristic reddish colour and contributes to its aroma.

Longer Curing Time = Lower Risk of Infection

Ham's curing time is an important mechanism when it comes to deactivating the parasite Toxoplasma gondii, which is reassuring when it comes time to eat the product. This process seems to play a very important role in reducing risk: the longer the curing time, the lower the risk of infection.

In 2011, the Journal of Food Protection published the results of a study carried out by specialists in Nutrition and Food Science at the University of Zaragoza, regarding the relationship between the ham's curing process and the survival of the toxoplasmosis parasite in the product. For this study, pigs that were naturally infected with the parasite were evaluated. The hams were analysed after 7 and 14 months of curing, time in which the company began selling the product. At the end of the study, no viable parasites were detected in the product, thus concluding that the consumption of ham poses a minimal risk of contracting toxoplasmosis.

Another study, in this case carried out by the Andalusian Technology Centre in the Meat Sector, with support from Andalucia's regional government and their Ministry of Innovation, said that the consumption of Iberian ham is not harmful for pregnant women, due to its curing process that decreases the risk of toxoplasmosis.

Given all of the above, we cannot categorically state that Serrano ham is not infective, however the probability of infection is negligible.

So can pregnant women eat ham?

One of the problems that some experts see is that when a pregnant woman goes to the store to buy ham, the curing time is not specified on the product label. However, this important information should always be on the label, not just for pregnant women but as something that is also useful for the general public.

However, if a ham is purchased from a trusted store and a well-known brand, and it has been properly salted, processed at the right temperatures and with a long curing time, it is very unlikely that the ham will contain the parasite and that the parasite has been able to survive for such a long time.

In conclusion, we can say that the longer the ham's curing time (14-24 months, or more), the safer its consumption. Thus, if a pregnant woman has a craving for ham, she can act on it as long as she takes into account the recommendations for the product's minimum curing time.
The post Ham and Pregnancy: Can Iberian ham be included in pregnant women’s diets? first appeared on Jamonprive.us.