FISAN hosted a tasting session on GRAN RESERVA Acorn-Fed Ibérico Shoulder Ham and Ham, inviting all those participating in the annual event held by the prestigious Aguilar Communication Agency to partake of the deliciousness.  

In like manner to the past Madrid Fusión Gastronomy Summit, the different “vintage” years of the FISAN GRAN RESERVA Ham held the starring role with the press that was gathered together during the celebration of the OPEN LAB Aguilar. What captured the attention of the fifty journalists and other personalities related with the world of media were precisely the differences between a FISAN GRAN RESERVA Acorn-Fed Ham and a Shoulder Ham.  

The FISAN ham carvers prepared a complete demonstration of the products, which was culminated, as it could not be otherwise, by a tasting session of both Ibérico products. The journalists who enjoyed this session were representing a diversity of media groups: ABC, AR, EL PAÍS, EXPANSIÓN FUERA DE SERIE, GLAMOUR, GRAZIA, HOLA, MARIE CLAIRE, TELVA, SEMANA, COPE, ONDA CERO, DIVINITY, HSM, GASTRONAUTAS, YO SÍ LO SÉ.

The description kicked off while preparing the FISAN GRAN RESERVA Acorn-Fed Ibérico Hams and Shoulder Hams for their carving, describing the origin of each piece (front or hind limbs of the Ibérico Pig) and the difference between carving first along the maza (thicker end of the ham with the most lean meat) or along the babilla (the part with the least lean meat) in the case of the Ham or along the maza or contramaza (just slightly below the maza) in the case of the shoulder ham (although this will be a subject for another article in this blog).  

As FISAN’s Master Carvers were preparing the thinnest of slices they also described the different muscle areas of each piece and the different amount of infiltration of fat between them and between the equivalent muscles of the ham and the shoulder ham. If we take into account the different ways of working with the muscles on the limbs (hams) and shoulder hams, these differences appear to be absolutely logical.  

Finally the moment of truth allowed the members of the press to directly taste the difference between both products.

The slices of the FISAN GRAN RESERVA Acorn-Fed Ibérico Shoulder Ham have an intensity of flavour that is highly characteristic of this product; while the FISAN GRAN RESERVA Acorn-Fed Ibérico Ham is characterised by the diverse lavishness of its mellow taste. Both products were served at their perfect curing point.  

Here below we will summarise the main differences between a FISAN GRAN RESERVA Acorn-Fed Ibérico Ham and a Shoulder Ham:

The FISAN GRAN RESERVA Acorn-Fed Ibérico Ham is larger than the shoulder ham (averaging 7.5 kg of weight in the case of the ham and 5 kg of weight in the case of the shoulder ham).

The FISAN GRAN RESERVA Acorn-Fed Ibérico Ham is longer than the shoulder ham (70-90 cm vs 60-75 cm).

The bones of the FISAN GRAN RESERVA Acorn-Fed Ibérico Ham and Shoulder Ham are different (front and back limbs). The shoulder ham includes a very characteristic bone: the shoulder blade which takes up a greater flat surface than its equivalent bone in the ham (hip), which juts out just slightly from it inner face.

The FISAN GRAN RESERVA Acorn-Fed Ibérico Ham is less fatty on the palette, this pertaining to both the external fat and the intramuscular fact, hence having an effect on its aroma and flavour.  

The greater proportion of fat and the faster aging process involved in the FISAN GRAN RESERVA Acorn-Fed Ibérico Shoulder Ham renders a flavour and aroma that is more intense than that of the ham, although with slightly less hues and lavishness.

Given its lower proportion of fat and the longer curing period, the FISAN GRAN RESERVA Acorn-Fed Ibérico Ham offers a far richer aroma and flavour than that of the shoulder ham, with a greater number of organoleptic hues; although its intensity is well blended due to its longer cellar curing period.  
Both the FISAN GRAN RESERVA Acorn-Fed Ibérico Ham and the Shoulder Ham have their own teams of passionate advocates. As is this the case with ourselves. And of both!!!