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 the product is not in good condition, but nothing could be further from the truth.
These small chalky white dots on the jamon iberico are the result of the crystallization of an amino acid called tyrosine. It is the result of natural, artisanal and traditional curing and it is a sign of the quality and the excellence of the product.
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