Another questionnaire for an entertaining summer full of flavor!!!

This is the second of the questionnaires on the World of Ibérico and FISAN Acorn-Fed Ibérico Ham that we have prepared for this summer. This questionnaire is ideal if you want to have a good time while on your holidays or, even better, if you’re not on holidays. You can find all the answers to this questionnaire by clicking on the question itself, as all of them actually appear in one article or another of our blog or in one of our Facebook posts.


To complete its curing process a FISAN Gran Reserva Ham requires: 

1. At least 2 years.

2. At least 3 years.

3. At least 4 years.


The main difference between the flavor and aroma of the FISAN Ham and the FISAN Shoulder Ham resides in:

1. The flavor and aroma of the shoulder ham are more intense.

2. The flavor and aroma of the ham are richer in hues.

3. Both answers are correct.


The perfect temperature for enjoying FISAN Acorn-Fed Ibérico Ham in summer (and in winter) is: 

1. Nice and cool (at 15ºC).

2. When the fat starts to become transparent (more than 25ºC).

3. Between 20 and 22ºC.


The fifth taste (UMAMI) is found in abundance in:

1. FISAN Ham and Shoulder Ham.

2. FISAN Longaniza.

3. In neither of them.


The little white flakes that appear when you are carving a FISAN Acorn-Fed Ibérico Ham are:

1. Acorn particles incrusted in the ham.

2. Crystals of tyrosine, an amino acid, indicative of a slow and adequate curing process. 

3. Muscle strain of the meat of the leg.


The alveolated knife and the tongs that are normally used to carve ham were invented by: 

1. The Mozarabic blacksmiths of Toledo.

2. In the Nordic Countries to slice and serve smoked salmon. 

3. In the United States to carve and serve turkey on Thanksgiving.


Once you have opened a FISAN Ham, the best way to conserve it is: 

1. In the refrigerator.

2. By covering the cut with a cotton dishtowel.

3. By covering the cut with the surplus fat cuts and plastic film wrap.


For FISAN Ham summer heat is:

1. A problem in the drying sheds and cellars, which is resolved by opening the windows to the cool sierra air. 

2. An essential part of the curing process.

3. A nuisance that is not very important, causing drops of oleic acid that stain the floors of the cellars. 


The different parts of a FISAN Ham:

1. All have the same flavor and texture due to its quality.

2. Each have their own character.

3. Both answers are correct


We are very pleased that you have enjoyed this time spent with us. If you knew the correct answer to all of them or if you have learned something about FISAN Acorn-Fed Ibérico Ham with this questionnaire, then we are likewise more than satisfied. See you soon…