- Storage of ham on the boneIn Spain, such meat is a national dish, and the cost of some of its species is quite high. Another feature of the delicacy - it quickly deteriorates. Therefore, it is important to know how to store jamon properly at home so that this expensive product does not disappear quickly.
Storage of ham on the bone
Many people get a whole jamon at once, as in this form it costs several times less. If you store it correctly, then the delicacy will long remain valuable aromatic and taste properties.
If you purchased meat for bone for long-term storage at home, find a dry room, in which the temperature is always stable in the region of 15-20 degrees. Too sharp and frequent changes in temperature can significantly reduce the shelf life of dried meat.
In order to keep the dried brittle longer, hang it with your hoof up and coat it with fat on all sides. If there is no fat on hand, good olive oil will do.After some storage period, you can see mold on the pig's leg. Do not worry - this is within the normal range. The presence of fungus indicates the naturalness of the product and compliance with the preparation of technological conditions.
. ..Do not scrape off and cut off the mold. There is a very convenient method that will quickly return the marketable appearance to jamon: wipe off the plaque with a cotton rag dipped in olive oil. Mold will be quickly removed, and the pork ham will look like new!
After slicing the meat, attach a thin strip of fat to the cut, and cover with a natural piece of cloth on top. A clean cotton napkin is ideal.
If you purchased dried pork ham in a sealed package, you can store it in a refrigerator at a temperature of 2-10 degrees. However, after opening it, the ham will have to be shifted. Wrap it in clean parchment, lightly grated on olive oil, and put in the fridge.
Storing sliced
Hamon slices more capricious. Therefore, before purchasing it, it does not hurt to know that:
- Slices of pork meat should be stored in a refrigerator at a temperature not exceeding 5 degrees, otherwise they will quickly deteriorate.
- Vacuum-cut can lie in the refrigerator for up to 1 year, but opened jamon should be eaten as quickly as possible - within a couple of weeks. Of course, he may not spoil, but his taste will suffer greatly.
- Unpacked cuts must be wrapped in cling film or foil and put in the refrigerator.
And finally, important information: before serving jamon on the table, let it lie for a while at room temperature - no more than 10 minutes. This is necessary so that the taste of the delicacy becomes richer and the aroma more pronounced.
When slicing gets a soft shine, you can use this luxurious treat with gusto!
