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For better appreciating savours of ham, we advise you to consume it at room temperature, and never cold. Think of giving your ham time to express the potential of its flavours, like a good wine or a good cheese.
Wait until the last moment to cut it. As soon as a ham section comes into contact with the air, it starts to oxidize, and this notably harms its savour.
Our hams leave our cellar of maturation covered with a fine film of mould (Penicillium roqueforti), which is a pledge of quality. This mushroom whose color varies from green to violet can be removed right before tasting.
The noble meat is often covered with some small white sports. They are tyrosin crystals, an inoffensive amino-acid which can be also found in the best matured cheeses. The presence of these crystals is the guarantee of a healthy and exceptional food product.
Extremely healthy, ham offers a low content of cholesterol thanks to the amino-acids it contains.
© Jural