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February 21, 2012
AUTHORIZATION TO EXPORT TO EUROPE
From Feb 2012 the Secretos de la Union plant is allowed to export to ... [Read more]
September 15, 2011
WAGYU TASTING AT HEDIARD, PARIS, FRANCE
On September 15th, together with our European distributor, we made a ... [Read more]
August 2011
AUTHORIZATION TO EXPORT TO THE UNITED STATES
From this month the Secretos de La Unión plant is authorized to export to ... [Read more]
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HOW TO APPRECIATE A HAM OF EXCELLENCE
By: Harriet Nahrwold
Salt, one of the most ancient and noble natural products, is well known not only for its ability to enhance the flavors of the food but also for its valuable antiseptic properties. So much so that many primitive peoples used it as a currency, and for centuries its value equated to gold. Since ancient times it was used as a means to preserve meat, giving them the opportunity to feed in times of scarcity.
Today, as before, all over the world people still relish cured salted meat of various animals subject of a maturation processes. The refinement of these products - also known as hams or cured meat - has reached a state, which deserves that we approach them with all our senses opened. Only then can we appreciate and prolong the pleasure of tasting true works of art.
THE RITUAL
As in the enjoyment of a good glass of wine, there is something ritual, almost liturgical in the tasting of fine hams, such as the Jamón Patagonico of Secretos de La Unión. Its consumption then becomes more than a mere desire to satisfy the appetite, and becomes an exhilarating experience that involves all the senses. Colors, aromas and flavors are presented to our sensory organs with its many nuances, and trigger memories and associations that will undoubtedly make the taste of these products a stimulating and enriching experience.
The appearance
Although the appearance of a product often deceives the sensory evaluation of any fine product, it is fundamental. Therefore, before you smell or taste a ham of excellence, even before considering visual details, take a look at their general appearance to discover the first clues about its quality and intensity. Observe the tone, brightness and consistency. The tone can range from pink to purple, the brightness, may be low or intense. and so gives clues about the level of oiliness, consistency and texture of the product.
The view
After observing the general appearance of a ham, the view should begin to notice certain details. The consumer may stop at the color of cured meat, in the nuances of the inner layers of fat and how they are interspersed with the muscle fibers. The fat of any good product should have a whitish color, with shades that may range from yellow to pink, depending on its origin, quality and type of processing. If the fat is too white, it could indicate a lack of maturity, which comes from precisely the process that allows you to develop your own cured meat and distinctive aromas.
The meat should be bright red. Its blackness only indicates the amount of natural pigments that the animal, from which it comes, managed to develop. Depending on the species of origin, it may show more or less infiltration of fat. This can be seen with the naked eye or through a cut in the piece. Thus, a wagyu-ham that comes from animals that are characterized by a thin infiltration of fat between their muscle fibers, shows a finely grained tenderness that will make it a flexible and oily. This fat has the ability to melt at the temperature of the mouth and develop, in combination with meat, delicious flavors of nuts, butter and blue cheese.
The smell
Rather than determine which smell a ham has, it is important to note the intensity we perceive of their aromatic components. Its aromas are difficult to define, since the curing and aging process generates a large number of complex and pleasant substances. This is often called the "aroma curing". In the nose you can perceive notes of burnt sugar, nuts, mushrooms, cinnamon, vanilla, truffle and toast, even accepting a touch of rancidity, which is due to the oxidation process of the fats. The quality of the ham is closely linked to its aroma, as the proverb says, if it smells good, it tastes good.
The taste
Where do we perceive the four basic tastes of our gastronomic Western culture? Of course in the mouth. For cured meats, the salty taste is the most important. The salt content should not be too high, especially for health reasons, in order to have an adequate organoleptic balance. But also it should not be too low, which could hinder the preservation of the meat. As with everything, balance is the key: finding the right amount of salting is the challenge of every good ham specialist.
The other flavors such as sweet, sour and bitter are of less importance in the tasting of cured meats. In relation to sweetness, it occurs on the palate through substances and positive chemical reactions that take place during the ripening. The bitter taste, however, is not welcome because it indicates the use of lower temperatures in the curing process.
The texture
The texture of the lean meat, ie the actual meat of the ham, is analyzed in terms of hardness, fibrousness, dryness and juiciness. The first three aspects are closely related and indicate a low presence of fat infiltration in the meat. In contrast, the latter has to do with a feeling of smoothness that we develop in our mouth when the juices of the meat and the fat of a high-quality product are released, such as the ones of Secretos de La Unión.
The aftertaste
Although sometimes difficult to separate the olfactory sensations of taste, it is certainly at the end of the palate, in the aftertaste, which captures the lingering finish of a ham. Persistence is defined as the maintenance of olfactory stimulus after swallowing the meat. The aftertaste should be long and pleasant, and can include some notes of spice and positive rancidity.
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