Some cuts expose a few white spots with a limestone-like consistency, which are the result of prolonged curing. These show that the ham is of the highest quality. Technically they are crystals of an amino acid called tyrosine. This amino acid is a part of the meat's proteins. During Joselito ham's long ageing process, endogenous enzymes in the muscle break down proteins, giving rise to amino acids and peptides. The tyrosine released in these reactions is not very soluble. When the hams lose water through the drying process, which takes place naturally in our storage rooms, the tyrosine precipitates into crystals. This is a good sign and these pieces should never been discarded.
