The eternal question: Is Iberian ham from the right or left leg superior?

The world of Iberian ham is full of traditions, secrets and, of course, an unrivalled flavour that makes it one of the most prized delicacies of Spanish gastronomy. Among the numerous debates and curiosities surrounding this exquisite product, a question arises that may seem surprising to many: Is there any difference between Iberian ham from the left leg and that from the right leg?

First of all, it is essential to clarify that the supreme quality of Iberian ham depends on factors such as the breed of pig, its diet and the curing process, rather than on the leg from which it is obtained. However, popular belief and some traditions in certain regions suggest that there may be subtle differences between legs due to the way the pigs lie down or move.

Myths and realities

The most widespread myth is that pigs, when resting and moving, tend to lean and exert more weight on one of their legs, usually the right one, which would cause a greater infiltration of fat in the opposite leg, that is, the left one. According to this theory, the ham obtained from the left leg would then be juicier and of better quality.

However, from a scientific and practical point of view, there is no solid evidence to support this theory. Experts in Iberian ham agree that there are no significant differences in flavour, texture or quality between ham from the left leg and that from the right leg. The quality of the ham is determined by the living conditions of the pig, its diet (whether it was fed acorns or other compounds), its breed and its maturation and curing process.

What really matters

When it comes to choosing a good Iberian ham, it is important to pay attention to the designation of origin, the pig's diet, the curing time and the proportion of fat. A 100% Iberian acorn-fed ham, with proper curing and proper preservation, will offer an exceptional gastronomic experience, regardless of whether it comes from the left or right leg.

Conclusion

The choice between a left- or right-footed ham should be based more on personal preference and quality differences than on curiosity . The real key to enjoying the authentic flavour of Iberian ham lies in its origin, its curing process and, of course, the way it is cut and served.

So the next time you find yourself faced with the decision of choosing between a ham from the left or right leg, remember that the most important thing is the quality and origin of the product. After all, beyond myths and legends, Iberian ham from any leg remains one of the great pleasures of gastronomy. Enjoy!