Spanish · appetizer
Jamón Ibérico
Jamón Ibérico reads umami 8.1, richness 7.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Spanish appetizer, about 17520 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.6 / 10
- Sweet & Fruity — 0.0 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.0 / 10
- Rich & Fat — 7.9 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Umami 8.1 · Richness 7.9 · Salinity 4.6
What's in it (2)
- 1 Iberian pig hindleg (12-18 lbs)
- 3 lbs coarse sea salt
Time & effort: about 17520 hr (10 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 146.6 kcal, 16.4 g protein, 9 g fat, 0 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Salt the whole leg, press under weight for several days, then hang to cure in cool dry air for a minimum of 24 months (up to 48 months for bellota grade).
- The ham is sliced paper-thin by a specialist cortador using a long flexible knife against a jamonera stand.
- Serve at room temperature with nothing else to obscure the flavor.
Dishes with a similar flavor shape
- Picanha na Brasa — Brazilian
- Pilav (Turkish Rice Pilaf) — Turkish
- Roast Beef with Yorkshire Pudding — British
- Yorkshire Pudding — British
- Kalakukko (Rye-Crusted Fish and Pork Loaf) — Finnish
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.