Weight. The ideal weight of a cured ham is between 6 and 8 kg. Hoof. Must be black. Hank. This must be fine: the finer it is, the purer the animal. “V” cut. The pelvic bone or “violin” should be cut level to the ham. On the other side, the skin must be cut in a “V” shape.
Appearance when cut. Small white dots are a sign of quality, because they confirm its low salt content and that it has been cured slowly. White streaks are positive evidence to the fact that fat has accumulated in the meat. Fat. This must be soft, yellowing on the outside and give way beneath your finger when pressed. Band. This surrounds the hank and guarantees that the piece is a genuine Cinco Jotas from Sánchez Romero Carvajal.
