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Similarities and Differences between Tinned Ham and Jamon Iberico

By Edited Jul 9, 2015 0 0

About Tinned Ham

Tinned ham also known as canned ham in United States is a meat product that is sold exclusively in tins or cans.There are two kinds of Canned Ham. One that can be stored on a shelf (aka shelf-stable), and one that must be stored refrigerated. The shelf-stable one is good for up to 2 years on a shelf, at room temperature. It is sterilized in the can during processing. It is usually packed for family-size in what the industry calls "pear-shape cans" the ones that are flat at the bottom, rounded on top, but for institutions, they may be packed in larger cans called "Pullman cans."

About Jamon Iberico

Spain is the world's only producer of Jamon Iberico, as it is made with an ancient breed of pig found only on the Iberian Peninsula. The pigs, known as"Pata Negra," are believed to descend from the prehistoric Mediterranean boar and are distinguished by their black hooves which are kept on the final displayed ham as a testament to its authenticity. These unique pigs are also capable of storing more fat, which enables Jamon Iberico to be cured much longer than traditional ham, resulting in an intense and complex flavor with an unparalleled note of sweetness. For those people who do not know what Jamon Iberico is, this article will help to know about the basic information of Jamon Iberico.

Similarities of Tinned Ham and Jamon Iberico

The similarities of the two are not quite broad, like for example; free-range pigs. Came from the clan of pigs. Even though different countries associated, it also has the same texture and appearances not unless you change the system. Indeed, tinned ham or canned ham and Jamon Iberico are boneless having unexplainable taste when you cooked it.

Differences between Tinned Ham and Jamon Iberico

The differences can be seen in the finished result with the flesh of the younger hams of Tinned ham and Jamon Iberico are cooked fairly, there has a lighter pink colour and those of older hams being a deep, ruby red. The taste too is very different with the acorn richness of the jamón ibérico lingering on the palate like a fine wine. In general, the differences can be seen on how they produce or where they came from, color of their finished product and their difference in tastes.

Conclusion

Two of the great artisanal foods of Spain and US are Tinned Ham and Jamon Iberico. It has been an obsession of many who tasted it in Spain and US, but was unable to obtain it in the US. Every culture has its own favorite type of meat. For the Spanish, it is no other than the Mountain Cured Ham, the Jamon. This ham is treated by the Spanish the way most people treat priceless caviar. The Spaniard's fondness for caviar has reached many other countries around the world including the United States, Mexico, Australia, and the United Kingdom. Spanish influence is also seen throughout South America. Even though there are many differences and similarities of tinned ham and Jamon Iberico is being produced to satisfy the demand of the international market.

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