Jamon Beher Black Label Bellota Ham
Este jamon habia pasado ya de la curacion un poquito. La carne estaba un pelin demasiado fuerte y seco. Pero con un fino corte con mucha grasa el resultado era bueno! La bellota sabía bien! Yo le daria a este jamon un medio año menos de curación, o menos sal en la produccion. como ya decía, cada jamon es diferente!
This ham had already spent a little healing. The meat was too strong a tad dry. But with a very fine cut fat the result was good! Acorn knew! I would give this ham least half a year of healing, or less salt production. as I said, each ham is different!
Carne in alcuni punti secca e dal sapore non particolarmente coinvolgente. Preferisco alcuni prosciutti di maiali alimentati a cereali, con maggiore equilibrio.
Meat in some places and dry flavor is not particularly engaging. Prefer some hams of pigs fed with cereals, with more balance.
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