Often when you buy a ham, you encounter some white specks that appear in the cutting surface of the ham. There is a mistaken general belief that due to the white specks that the product is not in good condition; however, this couldn’t be further from the truth.
These small chalky white dots on your jamon iberico (Iberico ham) are the result of the crystallization of an amino acid called “tyrosine,” and these white specks are the result of natural, artisanal and traditional curing, which are a sign of the high-quality and the excellence of the product.
Next time you see these white spots on your Jamon Iberico, you can think of what an amazing, delicious and authentic ham you have in front of you. 🙂
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