Talk:Jamón serrano

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)

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.

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)

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)

What spices are used together with the salt when preparing the meat?. What salt is used ? Course or sea salt ? What wine is used to wash of the salt before tha meat is hung to dry? —Preceding unsigned comment added by 41.145.100.71 (talk) 11:21, 19 October 2010 (UTC)

TSG status?
I've seen that stuff labeled as being Spanish products, that are packaged in France. That's like saying that Rolls Royce cars are British, merely for being assembled in the UK. How does that comply with EU standards and TGS status and so forth? --82.134.28.194 (talk) 07:50, 10 January 2011 (UTC)

External links modified
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 * Added archive https://web.archive.org/web/20140219001443/http://www.interporc.com/el_origen_del_jamon.html to http://interporc.com/el_origen_del_jamon.html

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 * This was a commercial site, I've removed it.--Gorpik (talk) 16:26, 2 January 2018 (UTC)

Rather poor
All three pages for Jamón, Jamón serrano and Jamón Ibérico are so so, specially the Jamón one. They read more like commercial brochures from the local commerce chamber and lists of legal mumbo jumbo about all of the places where is produced, and they lack actual useful and factual encyclopedic information. Or any references at all, for that matter. Also, for some odd reason, the Serrano and Ibérico pages completely omit any reference to Jamón, as do a couple of other food related pages. Feels like an attempt to have them listed for international audiences as very different products, when it's the complete opposite, and honestly, unless you have a dog in the fight or a strong regional sentiment, there's little merit for Jamón serrano and Jamón Ibérico to exist in the first place and their content rather uninformative. To put it lightly, certifications and the Protected designation of origin might be important for regional pride and market protection, not so very much for encyclopedias. And the difference between the different Jamón products, production process and exports can be easily done in a single article as it stands.

At this point, I'm more inclined to tread lightly and help contributing to this pages, specially Jamón, which is in shambles and a bit of a shame for one of the most important products of Spain, but it shouldn't come as a surprise to anyone when an eventual merger proposal comes through. The first contributor to make this case did so a decade ago.

It also would be great for anyone to add a History a section for Jamón, but please DO NOT copy and translate a chunk of text from a brochure or a website, and then just list a reference. This articles are in desperate need of references and verifiable sources in carefully written sections, not more unsourced walls of text.

With regards, --FernandoCornejo (talk) 00:29, 29 October 2019 (UTC)

Merger
This article has no reason to exist and never has in the first place, it just has carried over since its inception. Jamón is Jamón Serrano and viceversa.

Wikipedia reasons for Merger state:

There are several good reasons to merge pages:


 * 1) Duplicate: There are two or more pages on exactly the same subject, with the same scope.
 * 2) Overlap: There are two or more pages on related subjects that have a large overlap. Wikipedia is not a dictionary; there does not need to be a separate entry for every concept. For example, "flammable" and "non-flammable" can both be explained in an article on flammability.
 * 3) Short text: If a page is very short and is unlikely to be expanded within a reasonable amount of time, it often makes sense to merge it with a page on a broader topic. For example, parents or children of a celebrity who are otherwise unremarkable are generally covered in a section of the article on the celebrity (and can be merged there).
 * 4) Context: If a short article requires the background material or context from a broader article in order for readers to understand it. For example, minor characters from works of fiction are generally covered in a "List of characters in " article (and can be merged there); see also Wikipedia:Notability (fiction).

Reasons 2, 3 and 4 apply perfectly to this article. After having spent the last couple of days overhauling Jamón and adding sources, and having incorporated all relevant and factual information from this page into Jamón, I'm going to proceed to redirect it to Jamón. I plead all further contributions or anything that is felt I left behind from this article, is added to Jamón, but please, with CITATIONS :).

With regards, --FernandoCornejo (talk) 21:27, 30 October 2019 (UTC)
 * I agree, this article is redundant now.--Gorpik (talk) 08:13, 31 October 2019 (UTC)