1. Different origins
Iberian ham is one of the top delicacies in Spain. Only produced in Spain, the specific origin is designated by the Spanish royal family, excluding other origins. The meat of Iberian ham comes from Iberian black pig, which is very close to wild boar, and it will take at least one and a half years to be released. It is rainy in winter and dry in summer. The habitat environment is dominated by oak forest, and the black pig's food is dominated by natural acorns.
Parma ham, like Iberian ham, is only produced in Parma province, Italy, and its origin is also recognized by law. The meat of Parma ham comes from Italian large white pig, Landrace pig and other pigs weighing about 360 kg. These pigs are all kept in captivity, but they can't be released until they are kept for more than half a year. And these pigs must have pedigree certificates. I ate special feed. Because of the high latitude and mountainous area, the climate is relatively dry.
Bayonne ham is only produced in France, but it is close to Spain, and the production conditions are similar to Iberian ham. Similarly, the French government issued a decree stipulating the place of origin. There are many sunny days and plenty of sunshine. The feed is only corn.
2. Different production technologies
The cold storage temperature of Iberian ham is 6℃, and that of Parma ham is 65438 0 ~ 4℃. No data about bayonne ham was found.
3. Different flavors
Iberian ham is the best? , with acorn flavor, the color is similar to the top beef "snowflake meat"? Fat melts in the mouth and can be eaten raw directly. It tastes salty and fresh, but it is not greasy. The meat is a little hard. Parma ham has a strong smoky smell and a tender color. Although air-dried for a long time, the color is not old, some are still rose, and the fat melts in the mouth, but the taste is the softest and salty. Bayonne ham tastes soft and oily. It tastes a little sticky, but not greasy. ?