When you buy an Iberico ham or shoulder from Fermín, it is important to understand its labels very well, since they provide us with valuable information about the product. There are three fundamental hallmarks of identity: the colored seal placed on the leg, the white rectangular label placed on the ham, and the health mark or colored seal stamped on the skin of the ham.
The colored seal that is placed on the shank of the ham is a legal requirement that all Iberico hams and shoulders must have. This seal tell us what type of ham it is based on its color: 100% Iberico acorn-fed ham/shoulder (black label); 50% or 75% Iberico acorn-fed ham/shoulder (red label); Iberico grain-fed free-range ham/shoulder (green label); and Iberico grain-fed ham/shoulder (white label).
The sanitary mark or color stamp on the surface of the ham indicates the production batch of the pigs and the date they started the salting process. This stamp, due to the passing of the years, can be more difficult to visualize. It is also not visible in skinless hams (those without skin so you can carve it easier). But this seal is another sign of identity to know the production process.
The white marking or label that is additionally placed by Embutidos Fermín indicates the batch of the animal and the date of production of the ham. This is the most valuable label of all that we call the ID of the ham (or shoulder). This small white paper label is usually the first one that the consumer removes when opening a piece, being essential to know the perfect traceability of the product. Therefore it is essential to keep this label.
If for any reason it is necessary to make a claim, in addition to the information on the outer box label (shipping mark, product code and product name), it is essential to provide the data that appears on this small white label.
