UMAMI (or fifth taste) is indeed to be found in FISAN Ibérico Ham
Sweetness, saltiness, bitterness and sourness are the four tastes that we all learned as the basic palette with which to build the flavour of any food; however, in 1908 the scientist Kikunae Ikeda, Professor at the prestigious Tokyo Imperial University, discovered that there was another taste that was different to sourness, bitterness, saltiness and sweetness and he chose to call it Umami (loanword from Japanese, umai “delicious” and mi “taste”).
For years now it has been suspected that this fifth taste could be present in Ibérico Ham. Indeed though it was not until the Spanish scientist Dr. J.J. Cordova set-up a detailed study on its presence that its importance and concentration was duly confirmed.
You can find all the information about this study and the relationship between the fifth taste and cured hams on the web site pertaining to the UMAMI INFORMATION CENTER. This is where we have obtained the graph chart that appears in this piece of news, which outlines how, in just twelve months, the concentration of Umami increases throughout the drying, curing and maturing process.
In fact, if the meat from a pork steak contains 40mg per every 100g of glutamate that generates said taste, in Ibérico ham that has been cured for 12 months the value increases up to 337 mg. And this value continues to increase throughout the ham’s cellar maturing period. Hence, you can just imagine the intensity that any FISAN Ibérico Ham can actually reach when it has been curing for periods ranging between 36 months and 60 months, as is the case with a Special Gran Reserva.
This is precisely the reason why we have been enjoying this fifth taste in our country for quite a long time now, and the passionate fans of FISAN for even longer.