Jamon is a popular Spanish delicacy that contains virtually no cholesterol. It is a dry-cured pork, subjected to preliminary salting and drying. The product is tasty, spicy and, alas, expensive. Today's publication will explain how to store jamon and how to cook it.
Existing varieties
In Spain, two types of jamon are made. One of them has a relatively low cost, which makes it affordable for a wide range of customers. It is called serrano and is made from white pig meat. Its ripening period ranges from seven to twelve months.
Fans of exquisite delicacies who are planning a trip to Spain can definitely recommend Iberico - this is more expensive jamon. "What kind of meat is it, what is it made of, and what increases its value?" - many of you will ask. The basis for its manufacture are Iberian black pigs that feed on corn and graze in the vast expanses of the mountains. A few months before slaughter, they are fed with acorns. This allows you to achieve a special taste and aroma of meat.
The subtleties of production
Having figured out what jamon is and what kind of meat it is, you need to find out exactly how it is made. The hind leg of the pig is freed from excess fat, covered with sea salt and kept at a temperature of 0 ... + 8 ° C for two weeks.
Then it is thoroughly washed and suspended in a vertical position in a humid chamber for drying and equalizing the degree of salting. The duration of this process is from one to two months. In the next step, the vertically suspended hams are dried and left to ripen. The readiness of the product is checked with a beef bone needle.
How to store jamon and how to serve it?
Home-made cured ham is stored at a temperature of +15 ... + 20 ° C. To do this, it is suspended from the ceiling so that the hoof is on top. It is advisable to lubricate the cutting site with olive oil or animal fat. This will prevent mold and prevent the meat from airing.
Those who do not know how to store jamon cut into thin slices need to remember that pieces of dried pork are perfectly stored in the refrigerator. The product in vacuum packaging remains fresh for six months. But it must be eaten no later than two weeks after opening. It is advisable to wrap such a product in foil or food-grade polyethylene and then put it in the refrigerator.
Having figured out how to store jamon, you need to find out how to use it correctly. Before serving, it must be removed from the refrigerator and kept for a short time at room temperature. Then the product is cut into thin slices and eaten with good red wine, soft cheese, olives, arugula, figs, melon, pear, strawberries or large, not too sweet grapes.
Classic version
To try jamon, it is not necessary to visit distant Spain or go to an expensive restaurant. After all, you can cook it in your own kitchen. To do this, you will need:
- 4 kg of pork ham.
- 12 kg of sea salt.
Following the procedure below, you can easily cook real Spanish jamon. The ham is freed from excess fat and sprinkled with plenty of salt. The product processed in this way is placed in a basin and sent to the attic, not forgetting to turn the meat from time to time. After two weeks, the ham is cleaned of salt residues, suspended under the ceiling and left to ripen. Six months later, he was transferred to a cool place and waited another three months.
Lamb variant
Having figured out how to store jamon at home, you can consider an unusual recipe for cooking this delicacy. To independently make a gourmet appetizer that is worthy of competing with store sausages, you will need:
- 8 kg of salt.
- Lamb leg weighing about 2 kg.
On a baking sheet lined with foil, pour 500 g of salt. Spread the lamb leg on top. All this is sprinkled with another 3.5 kg of salt and placed in any cold place for a day. Then the foot is shaken off and transferred to a clean bowl. Another 2 kg of salt is poured there. All this is left for two days, and then again shaken and salted. After a week, the lamb leg is again cleaned and suspended in a well-ventilated area. After seven days, the darkened jamon, the shelf life of which depends on the conditions in which it is stored, is cleaned in the refrigerator.
Variety with basil and curry
This recipe will be a real find for those who love jamon, but do not have the opportunity to wait until it ripens in the basement or in the attic. To play it at home, you will need:
- 1 kg of pork loin.
- 2 kg of kitchen salt.
- 1 kg of regular sugar.
- 2 bay leaves.
- Basil, curry and pepper mixture.
Lightly dried loin is sprinkled with sugar and salt, and then placed in an enameled pan and covered with something heavy. The product processed in this way is left for three days, without being lazy to periodically turn it over and drain the released liquid. At the end of the designated time, dry the piece dry with paper towels, rub it with spices and chopped lavrushka, wrap it in gauze, tie it with thick culinary thread and hang it from the ceiling. It is best to keep it on the balcony, but if necessary, this can be done in any well-ventilated room. After five days, the jamon can be served. But to get a real delicacy it is better to have patience and wait at least a month. Meat prepared in this way can be stored for more than a year.