Is isn’t new that you can already purchase a Spanish iberian ham over Internet, but what do we must look to make a satisfactory purchase?

Firstly we must see if the shop where we will purchase the ham is reliable. There are many shops on the Internet that are now dedicated to sell Iberian ham, but do you that all are reliable?

My council is that you buy in shops that already have a certain age and  are known.

This does’nt means that you don’t have to buy in a new shop, but an older shop always gives more tranquility.

It is important that the shop has it’s contact information easily to vew. At least it’s telephone number, because the fastest way to contact a company is by telephone.

I would never buy in a shop that doesn’t shows a telephone number in it’s web.A phone number always give us some tranquility if we have to do any consultation about the purchase.

After, you have to see the product. To buy a good Iberian ham without testing it first is not easy  when you buy a ham in a conventional shop, we never test the ham we are going to buy, but one similar. In the  choice of the iberian ham it’s important to know some details about it, to know what we are going to buy.

If you are looking for the highest quality, we must always choose bellota products. This already gives us a certain guarantee about the product but it is not enough because  in the acorn products there can have many differences.
 It’s  ideally to buy known brands. But this doesn’t means that all the hams will be good (but they have a guarantee). The best-known hams are Covap, Sanchez Romero 5J or Joselito among others.

There are different AOC , (Extremadura, Huelva, Guijuelo and the Pedroches) and we will choose the one we prefer. If we opted for a ham with AOC, we will pay more but we will have an added guarantee of the AOC.

A personal advice is that if you want to buy a good Bellota ham, don’t buy one with a very low price because a good ham will always have a high price (280€-500€).

The guarantee that the shop will give us, is very important because if you receive a product  in bad state, it depends of the guaranty that you can receive a new one.

Finally we must look at the forms of payment.
You can pay in most of the online shop with credit card or bank transfer.
But there also other ways to pay, like Paypal.
This one is the most secure way to pay becausel we don’t have to give our personal  and credit card information and it has also an insurance up to 500 € covering any problem with the purchase.

To taste an Iberian ham is all a ritual process, where we must know some concepts and information to fully enjoy  this gourmet product.

In this post you will see the different parts of a spanish iberian ham:

Maza : is the name that receives the part of the ham where you will find more  meat. We usually start to cut the ham by the maza. It’s where there is more  infiltration of fat in meat.

Contramaza : The opposite part of the maza is more closely and cured than maza and more consistently. It has less fat than maza. After having cut the Maza, we continue cutting the contramaza.

Babilla : is located below the maza and is delimited by the femur bones and coxal. It is the least juicy zone. If the ham will not consumed in a long time, we recommend starting by the badilla, so the taste and flavour of the ham won’t be lost.

Punta: It’s the opposite of the ham leg . It is tasty and has much fat.

Jarrete & Caña : parts of the ham, located before the ham hoof. There, the meat is hard and fibrous,it’s usually used to extract ham tacos. ]]> http://www.spanishtaste.com/blog/different-parts-of-a-spanish-iberian-ham/feed/ 0