And it truly is. We’re talking about a product that is alive in the broadest sense of the word. It’s alive because it’s continuously evolving, but also because it comes from an animal—a specific part made up of various muscles, adipose tissue, and capillaries, which make each piece unique.
We all remember that one perfect jamón we once had, and we seek to replicate that experience every time we cut into a new jamón. But there’s nothing more difficult—if not impossible—than finding two identical jamón. Factors such as salt content, curing time, the amount of fat attached or marbled, and even small visual defects make each jamón truly one of a kind.
Today, we want to talk about one of those minor visual defects that you might encounter when cutting into your jamón. Although it may detract from the appearance of the piece, it doesn’t affect the flavor or quality of the jamón. However, the first impression can certainly raise some doubts. We’re referring to the ochre or brown spots you may find.
What Are Those Ochre Spots?
Sometimes, in the fat of our jamón, and even in the lean part (usually in the maza area), you may notice small brown spots. These are simply caused by the oxidation of blood pigments that may have remained after the jamón was trimmed.
These spots tend to appear more frequently in fatty jamones, such as those from Duroc pigs or grain-fed Iberian pigs (typically crossbreeds between an Iberian mother and a Duroc father), and are less common in jamones from pigs with diets rich in antioxidants, like field-fed or acorn-fed jamones. The tocopherols present in the grass that these pigs eat help prevent the oxidation not only of the fat, as we’ve discussed in other articles, but also of any residual blood.
Why Do They Appear?
Sometimes, during the electric stunning process prior to slaughter, capillaries may rupture due to muscle contraction, which can cause the appearance of petechiae (small blood spots up to 3 mm in diameter). During the extended curing process, these petechiae darken due to exposure to air, leading to the oxidation of blood pigments, which manifest as brown spots on the jamón. Small blood remnants may also appear if more than 10 seconds pass between stunning and bleeding.
In other cases, fresh jamón may have small internal bruises resulting from improper handling of the live animal or even from muscle injuries near the joints. The presence of blood in these areas can also lead to the appearance of these ochre spots for the same reason: the oxidation of blood pigments.
Are They a Problem for My Jamón?
Aside from slightly detracting from the appearance, they do not significantly affect the organoleptic qualities of the jamón. Since they are small, it’s easy to avoid them when slicing if you prefer not to eat that part. Rest assured that at most, it may affect a small portion of the jamón where the spots appear, but it does not affect the quality of the rest of the jamón.
And know that, if you decide not to remove them and eat a slice with a small ochre spot, the worst thing that can happen is that, after swallowing it, you’ll urgently need to keep eating more jamón.