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[edit] Jamon vs. Ham
The article begins that this is a type of "jamon". Jamon is just Spanish for ham, right? So isn't Jamon Iberico a type of ham. —Preceding unsigned comment added by 67.159.67.164 (talk) 16:30, 26 April 2008 (UTC)
[edit] Merger
Personally I think it would make more sense to merge this article, Pata negra and Jamón serrano 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 14:54, 16 September 2007 (UTC)
- looking at the Pata Negra article, I'd say replace it by a redirect to jamon iberico. I won't comment on whether or not to merge into jamon; I'm not sure whether jamon means jamon crudo everywhere English is spoken. Pol098 04:23, 3 November 2007 (UTC)
- I second Pol, merge into iberico as iberico is a distinct type which pata negra is another way of describing. Merging iberico into Jamon would be too much I'd say, Iberico is a distinct and famous type, merging to just a Jamon article would be like merging Stilton into English Cheese or something. ora (talk) 22:48, 21 February 2008 (UTC)
