¿Qué son los cristales de tirosina en el jamón ibérico?

What are tyrosine crystals in Iberian ham?

Written by: Maximiliano Portes

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Published on

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Time to read 1 min

What are tyrosine crystals and why do they appear in ham?

What are tyrosine crystals and why do they appear in ham?

If you see small white crystals in the meat or on the surface of your ham when cutting it, don't be alarmed: it's completely natural and, in fact, a good sign.

📌 What is tyrosine?

Tyrosine is an amino acid naturally present in pork proteins. During the curing process of ham—especially in longer processes like high-quality acorn-fed Iberian ham—these proteins gradually break down and release free amino acids. When temperature and humidity conditions are right, the tyrosine crystallizes, resulting in those small white spots.

🧂 Is it salt? Is it spoiled?

No, these crystals are not salt, mold, or dried fat, and of course they do not indicate any defect in the ham. They are harmless, do not affect the flavor or texture, and are only present in hams cured slowly and naturally. In fact, they are a sign that the curing process has been respectful and prolonged. 🕰️ Why do they appear on some hams and not others?

Because not all hams cure the same way. In industrially produced hams or those with shorter curing times, there isn't enough time for the amino acids to crystallize. However, in acorn-fed Iberian hams, with curing times of more than 30 months, it's common for tyrosine crystals to appear. It's a natural consequence of the passage of time and the quality of the product.

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✅ So... should I worry?

Not at all. If you see tyrosine crystals in your ham, rest assured: they do not affect the ham's safety in any way and are further proof that you have a quality product, made slowly and with respect for tradition.

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