| d. o. (denomination of origin) | A designation of quality assurance issued by specific regions for products whose origin and preparation are strictly monitored and meet the designation standards. |
| salchichón | A dry cured pork sausage similar to the spanish chorizo, but omitting the pimentón de la vera smoked paprika and replacing it with vinegar and black pepper. |
| chorizo | A dry-cured pork sausage that has a dominant flavor of pimentón de la vera smoked paprika. spanish chorizo is a different product than mexican, which is a fresh sausage with hot peppers and v... |
| cebo | A grade of jamón ibérico that refers to pigs who mainly eat cereal feed and not acorns. |
| ham knife | A long, flexible knife with a narrow blade, used to cut ham into paper thin slices. otherwise known as a jamonera. |
| secadero | A natural drying area designated for curing of ibérico hams, where ventilation is controlled only by opening and closing windows. |
| pata negra | Black hoof is an informal name that refers to the jamón ibérico because the hoofs of the cerdo ibérico are black. interchangeable with "jabugo" and jamón ibérico. |
| cerdo | Castilian for pig. cerdo ibérico is the iberian pig. |
| bellota | Literally "acorn", refers to the acorns from encina oak trees and cork trees found on the dehesa rangeland of western spain. ibérico pigs that feast on these acorns are transformed into jam&#... |
| matanza | Literally means "the sacrifice". the matanza is a spanish harvest tradition that takes place once a year in the early winter, when an extended family gets together to sacrifice the pigs they have ... |
| chacina | Macerated pork used for the production of sausages. |
| ibérico | Means from the iberian peninsula of spain and portugal. specifically it refers to the age-old strain of pigs, cerdo ibérico, which have populated the peninsula for thousands of years. also re... |
| iberian pig | Refers to any pig native to spain, and is not specifically the indigenous breed of pig (ibérico) of the southeastern iberian peninsula. depending upon its usage it may be a deliberately confu... |
| jjjjj / 5j / cinco jotas | Refers to the famous hams produced in the small town of jabugo in western andalucía by sanchez romero carvajal. |
| serrano | Refers to the mountains. jamón serrano is a country ham cured in the mountains of spain. |
| añada | The “crop” or “vintage” of hams coming from pigs who shared the same montanera and were sacrificed at the same time. each añada has its own characteristics and organoleptic properties. |
| bodega | The curing cellar where ibérico hams hang to mature in an environment of controlled temperature and humidity level. |
| reserva | The designation for the category of finest premium hams, conveyed annually by the producers` association of the denomination of origin. |
| organoleptic | - The four properties that can be perceived by the senses: color, texture, flavor and aroma.
- Органолептический
- Органолептический. относится к свойству, восприятие которого ...
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| la punta | The hip, or the opposite part of the hoof. this part has a lot of fat and therefore is one of the more tasty parts of the ham. fat is flavor. |
| lomo | The loin of the animal. after the fat is removed, the loin is marinated for a day or two in salt, pimentón de la vera |
| dry cured | The old-fashioned way to preserve meat, where the meat is not cooked, but preserved with salt and other processes. |
| la contramaza | The opposite part to the maza, this is the narrowest part of the ham and therefore the most cured, it is the part that contains the least proportion of fat. |
| montanera | The period from autumn to the end of winter during which ibérico pigs reach their final weight dining on the grasses and acorns of the dehesa. |
| babilla or contramaza | The rump end of the ham, where the meat contains the most fat. this part is exposed for slicing when a whole ham is placed in the holder with the hoof facing down. la babilla is the part delimited... |
| paletilla | The shoulder cut of the pig. |
| paleta | The shoulder of the pig, in contrast to the rump which is called a ham or jamón. |
| la maza | The thicker, rump half of the ham, where the meat is most lean. the rump half of the ham is exposed for slicing when the whole ham is placed in a holder with the hoof facing up. la maza is the par... |
| dehesa | The unique forested grassland of southwest spain which is the pasture area for the ibérico pig. |
| la caña | This has the same texture and flavor characteristics as the jarrete. this part of the ham is normally used in gastronomy to make small cubes. |
| jarrete | This mellow part of the ham, located between the tibia and fibula, is served in small chunks. the meat is hard and fibrous with a concentration of flavor. |
