They are both parts of the pig, but they are not the same. Both are exceptional, however, but today we are going to explain the differences between the shoulders and the ham, or what is the same, the front legs and the hind legs.
At first glance they have a certain resemblance, but when you get closer, you see that they are not so similar. We are going to explain the differences, so that you know what you have bought if you do not know beforehand.
Is the palette better... or the ham?
It is a question that everyone asks us, and especially if you buy from us from Europe. The answer is not easy because it is very personal, I know people who like the shoulder (front legs) much more, and other people, they like the hind legs much more, the ham, among which I include myself. They are just different. The difference that is insurmountable is the price, but it is normal because the ham has more meat, more yield than the shoulder. Although there are more differences, such as the flavor, the cut, the part of the pig where they come from..., we are already beginning to see more differences. The cut is very different because it is not cut the same, they are different limbs, so it must be cut differently.
What is very important is that in Made in Spain Gourmet You will find advisors who will tell you which is the best option for you, depending on what you are looking for, in our store you will find it. And you always have the phone, whatsapp or email so that we can advise you personally. Because if you are going to buy our best product, the black label 100% Iberian breed, you only deserve the best possible service.
Front Leg, Hind Leg
El place from which they are obtained is different in both products. The pig has two front legs and two hind legs; Paletilla or paleta is how the two front legs are known while ham is the name given to the two back ones. The biggest difference is that the hind legs are larger and meatier than the front legs, which are thinner and with less meat.
Anatomy
To get a better idea, the palette is the closest thing to an arm because it is the front leg and next to the snout and ends in a shoulder blade; unlike ham, which is the most muscular part and therefore has more meat ending in a coxal or hip bone.
Performance
El performance of ham and shoulder we refer to the amount of meat that can be used in both products. Paddle performance is underperforming due to size and shape; it can also be sliced or cut into shavings and tacos, but due to the narrower shape of the bone you get less food. Ham, for its part, has a higher yield and practically everything can be extracted from it. However, the breed of the animal and the type of feeding will also influence the amount of lean and fat and will vary its performance. In our case, which is the highest range, its amount of meat is always higher than the other categories.
healing time
Proximity to bone speeds up the process of healing and, since the shoulder has less meat and is closer to the bone, it is cured earlier and is in the cellar for less time. The 100% acorn-fed Iberian shoulder ham takes 24 months while ham acorn it will spend 36-42 months healing.
Therefore, the longer it takes to heal, the higher the price.
Flavour
As to flavor, it should be taken into account that as the meat of The pallet it is closer to the bone, its taste is more intense, which will make it better suited to those palates accustomed to stronger and more cured flavors. However, if you are one of those who prefers curing with a soft touch, it is advisable to purchase ham
Management of the use of ham at home
The taste is important but it should not only determine our purchase, we have to think about what we need it for and how many of us are at home. If we are one or two of the family, a shoulder blade is better because we will hardly consume a whole ham in three weeks, which is recommended (even less in summer) unless we receive visitors very often.
On the contrary, a large family can easily consume a ham at the indicated time if they eat it every day.
Whether ham or shoulder, we have to take into account that we have to slice a little every day, about 80 gr in the case of shoulder and about 150 gr in the case of ham. This way we will keep it in good condition and it will not dry out too much.
We also have the boneless option, both plateilla and ham, to enjoy cutting it at home with a slicer.
And for those who do not want to have the piece at home or who eat it less often, which is actually the majority, the best thing to do is buy it already cut into slices, in vacuum-sealed envelopes, of the brands we work with, Enrique Tomás, Pedroche Sheep e Iberico Maldonado.
The cut
Remember that we have said that the cut also differentiates them. Ham is generally easier to cut than the shoulder because it has more meat and less bone. The most important thing is always to maintain a good posture, the arm that does not cut above the knife, a ham holder, a good ham knife and a well-sharpened boning knife. Please note that the size of the slice It shouldn't be big and it shouldn't be too thick. Always very fine, the Iberian fat will taste much better (full of omega 3 and 6). Small enough to fit on our palate and thin enough to notice all its aromas.
The cut is essential to enjoy eating ham. A ham of the highest quality, poorly cut, can lose all its potential.
The price
The cost of sale to the public is determined by the time it takes to produce them. The shoulder requires fewer months to cure than the ham and, therefore, its cost is lower.
As for the taste, if you try a slice of shoulder and then a slice of ham, you will immediately be able to tell them apart because the taste of the first is more intense and powerful than that of the second, which is milder.
Therefore, neither the ham is better than the palette, nor the palette is better than the ham; They are different products that are produced in the same way. Whether you choose to buy ham, or if you decide to purchase a palette, in Made in Spain Gourmet We assure you that you will enjoy the best gourmet product that Spain has and it is incomparable.
At Made in Spain Gourmet we only select 100% Iberian hams and shoulders, black label.
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
