Talk:Jamón serrano

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Contents 1 Serrano Ham 2 Health Benefits Section 3 Merger 4 serrano ham

[edit] Serrano Ham

How about the super-cheap "regular" ham the Public sells as "Serrano Ham" which is not dry-cured ham? —Preceding unsigned comment added by 64.238.171.131 (talk) 22:26, 12 January 2008 (UTC)

[edit] Health Benefits Section

I apologise if the health benefits section is written as an advert. This wasn’t my intention. It's taken directly from a new page on our website. I feel it’s an important part of Jamon Serrano. I'm happy for anybody to re-write it in a neutral view.

[edit] Merger

Personally I think it would make more sense to merge this article, Pata negra and Jamón ibérico into the main Jamón since in English Jamón only refers to the Spanish dry-cured hams and a single article would give a better overview of the subject. FlagSteward 14:53, 16 September 2007 (UTC)

I disagree, Jamón Iberíco and Jamón serrano are two different types of ham, each having its own qualities. --dusoft (talk) 16:42, 10 January 2008 (UTC)

Dusoft, I'm afraid you are wrong. The merge should take place as the only difference is quality of the final product, which depends on the type of pig and how you fed them. Once dead, the process is identical. Obviously, better pigs fed with acorn are usually processed more carefully, but that alone doesn't justify them being three articles, i.e. you wouldn't split a cheese related article in 'cheese', 'industrialized cheese' and 'hand-made cheese'. --Stabilo 15:39, 19 April 2008 (UTC)

[edit] serrano ham

the way the Serrano ham article is written is very confusing. ON the one hand it says jamon serrano is made from white pigs but then later or earlier it says jamon serrano is made from black iberian pigs. So is jamon serrano only white pigs or can it be black iberian? Also, are the jamon iberico varieties also cured at altitude or is it only the jamon serrano? —Preceding unsigned comment added by 83.36.45.146 (talk) 12:10, 13 October 2007 (UTC)