Talk:Jamón ibérico

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Jamon vs. Ham

The article begins that this is a type of "jamon". Jamon is just Spanish for ham, right? So isn't Jamon Iberico a type of ham. —Preceding unsigned comment added by 67.159.67.164 (talk) 16:30, 26 April 2008 (UTC)[reply]

Yes, but idiots like to use foreign words a lot. — Chameleon 15:02, 12 July 2010 (UTC)[reply]

It's a ham specially produced, the final product tastes very different and therefore has a different name and quality.

The same way we say fondue instead of melted cheese. Or yoghurt instead of fermented milk.

Merger

Personally I think it would make more sense to merge this article, Pata negra and Jamón serrano into the main Jamón since in English Jamón only refers to the Spanish dry-cured hams and a single article would give a better overview of the subject. FlagSteward 14:54, 16 September 2007 (UTC)[reply]

looking at the Pata Negra article, I'd say replace it by a redirect to jamon iberico. I won't comment on whether or not to merge into jamon; I'm not sure whether jamon means jamon crudo everywhere English is spoken. Pol098 04:23, 3 November 2007 (UTC)[reply]

I second Pol, merge into iberico as iberico is a distinct type which pata negra is another way of describing. Merging iberico into Jamon would be too much I'd say, Iberico is a distinct and famous type, merging to just a Jamon article would be like merging Stilton into English Cheese or something. ora (talk) 22:48, 21 February 2008 (UTC)[reply]

The Iberico page and the pata negra page should definitely be merged. Jamon and Jamon Iberico should NOT be merged. I agree with the rational immediately above. —Preceding unsigned comment added by 75.150.74.149 (talk) 13:25, 22 July 2008 (UTC)[reply]

I think that how it is right now is OK, no need to merge it. —Preceding unsigned comment added by 200.118.150.243 (talk) 01:28, 4 September 2008 (UTC)[reply]

Pic

Anyone notice that the pic for this iberico article is the same one in the jamon serrano article? They certainly aren't the same thing so one of those piggy legs is an imposter!!! Schellack (talk) 03:03, 18 July 2009 (UTC)[reply]

I noticed too, it is very weird. The filename refers Jamon Serrano, so I think it is an impostor on this page... Could someone take a picture of a proper Jamon Iberico and post it? --Imrehg (talk) 07:57, 30 August 2009 (UTC)[reply]

Done ... Just remembered I had a pic I took in London. ~~Schellack —Preceding unsigned comment added by Schellack (talk • contribs) 00:01, 18 October 2009 (UTC)[reply]

Well ... Now the pic shows a glass of beer smelling product placement ?!? [[ <User>: md]] — Preceding unsigned comment added by 88.207.220.146 (talk) 14:33, 1 December 2013 (UTC)[reply]

Order for ham slicing

An iberian ham has the following parts :

· La caña. It is the part closer to the hoof. The narrower it is, the more Iberian race purity the pork has.

· El jarrete. Next area down to the "caña", It provides a very fibrous but ver chewy ham.

· La maza. It is the more fibrous and inflitrator part. It contains different slice ham kinds,depending on it is sliced at the central part ,the laterals or the tip.

· La contramaza. A more fibrous and darker tonality part,highly aromatic.

· La punta. Traditionally has been used to cut ham cubes,because it contains very sabour and juicy meat.

· La babilla. It is delimited by the femur and coxal bones. It contains less quantity ham, that is why consumers are suggested to start the slicing at this part when the consume is not going on.

To this possible different slicing areas correspond different ham savours.

The order to be slice depends on the kind of consume is going to take place.

The maza is sliced for quick consume and the babilla for slow consume.

A video with a demo an more information both in english and spanish at http://www.jamondetrujillo.com —Preceding unsigned comment added by Radvla (talk • contribs) 21:31, 22 February 2010 (UTC)[reply]

Pata negra

Since january 2014 and a royal decree, Patra negra is now distinct from Jamón ibérico with a specific registered designation of origin :

Pigs 100% Black Iberian pig
fed exclusively on acorns
breed in natural grasses

Identified with a black label

Two secondary labels have been also created :

Red label : pigs with at least 50% of Black iberian pig
Green label : idem + mixed food (acorns and feeding stuff)

TCY (talk) 15:14, 8 April 2014 (UTC)[reply]

Quality and price differences

The Spanish industry is trying to market front limbs as less expensive air dryed "ham" as well.

Does anybody have any sources on this? 213.152.161.5 (talk) 09:10, 12 February 2016 (UTC)[reply]

Availability in the USA

Under the section "Availability in the USA" it`s said that only pigs from outside Spain were allowed to be slaughtered and processed to being shipped to the USA, but it doesn`t mention why. So, can someone add the info why it was so? Thanks in advance, Maxvorstadt (talk) 18:33, 4 June 2019 (UTC)[reply]

It was because of fear that Spanish pigs might have African swine fever, which had already been eradicated in USA. I have added it to the article, though I've been unable to find a reliable ref. I hope someone can find it.--Gorpik (talk) 08:37, 5 June 2019 (UTC)[reply]

Rather poor

All three pages for Jamón, Jamón serrano and Jamón Ibérico are so so, specially the Jamón one. They read more like commercial brochures from the local commerce chamber and lists of legal mumbo jumbo about all of the places where is produced, and they lack actual useful and factual encyclopedic information. Or any references at all, for that matter. Also, for some odd reason, the Serrano and Ibérico pages completely omit any reference to Jamón, as do a couple of other food related pages. Feels like an attempt to have them listed for international audiences as very different products, when it's the complete opposite, and honestly, unless you have a dog in the fight or a strong regional sentiment, there's little merit for Jamón serrano and Jamón Ibérico to exist in the first place and their content rather uninformative. To put it lightly, certifications and the Protected designation of origin might be important for regional pride and market protection, not so very much for encyclopedias. And the difference between the different Jamón products, production process and exports can be easily done in a single article as it stands.

At this point, I'm more inclined to tread lightly and help contributing to this pages, specially Jamón, which is in shambles and a bit of a shame for one of the most important products of Spain, but it shouldn't come as a surprise to anyone when an eventual merger proposal comes through. The first contributor to make this case did so a decade ago.

It also would be great for anyone to add a History a section for Jamón, but please DO NOT copy and translate a chunk of text from a brochure or a website, and then just list a reference. This articles are in desperate need of references and verifiable sources in carefully written sections, not more unsourced walls of text.

With regards, --FernandoCornejo (talk) 00:35, 29 October 2019 (UTC)[reply]

After overhauling Jamón, I haven't made up my mind about this article, so I'll stand of the safe side of things and not merge it, but i'll try to clean it up and add sources. Large swatches of unsourced information translated from brochures may be removed. I beg it is not added back unless it is properly sourced and has encyclopedic relevance. While I understand fellow editors from Spain may be passionate about it, I think it is important for a global audience to find a properly wikified article for Iberico's reputation. --FernandoCornejo (talk) 02:09, 31 October 2019 (UTC)[reply]