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Spanish ham: jamon vs paleta

Carmona Tapas Bar 8 Delikatesy. Chodkiewicza 3/U2. +48224141919. Warszawa. JAMON vs PALETA Spanish ham is produced from white pig (cerdo blanco) or iberian pig (cerdo iberico) from: rear leg - JAMON or front leg - PALETA iona Serrana JAMON PALETA MATURING 6 months to 3 years WEIGHT 6kg to 12kg In avarage 7,5kg MEAT CONTENT About 5kg About 3,5kg in slices MATURING "In avarage two times shorter WEIGHT 4kg to 6kg In avarage 5,5kg MEAT CONTENT About 2,5kg' About 1,5kg in slices WASTE Bone, skin, fat - about 2,5kg' WASTE Bone, skin, fat - about 2,5kg' FLAVOUR & AROMA FLAVOUR & AROMA Complex, deep, balanced Sharp, powerful, overwhelming CUTTING & SLICING CUTTIN & SLICING Needs some experience Hard and complicated PRICE PRICE Starts at 10 Euro per kg About twice cheaper Tarmona 1. Exact weight of meat, slices and waste depends on cutter's experience and skill taras lar

Spanish ham: jamon vs paleta

shared by baryg on Jan 27
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Infographic states differences between spanish, pork, cured hams: rear ham jamon and front jam paleta. It mentions jamon serrano and jamon iberico and covers basic factors responsible for the qualit...


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