The dried pork ham is a real attraction in Spain. This delicacy must be handled respectfully. Jamon is served exclusively solo, thoughtfully choosing accompaniment to it - for example, a melon of a certain sort. In order for nothing to overshadow the pleasure of using jamon, it must be properly stored. Otherwise, an expensive delicacy can go bad, and this is unacceptable.
Pick your recipe
You will need
- - polyethylene film;
- - foil;
- - refrigerator.
Instruction manual
1
Jamon is stored for a long time, while it is not too demanding on temperature. If you purchased jamon on your bones, calmly leave it at room temperature (about 20 degrees). Uncut hams can lie for a year or more, cut hams will need to be consumed faster - in about six months.
2
Boneless jamon is more demanding on temperature conditions. The optimum temperature for it is from 0 to 5 degrees. Ham in sealed packaging can be stored for about a year. If the vacuum shell has been opened, tightly wrap the jamon in a plastic film and try to use it within a month and a half.
3
If you have purchased ham in vacuum packaging, keep it in the refrigerator for no more than 6 months. Use open packaging in two weeks. Lying longer jamon will not deteriorate, but significantly worsen its taste.
4
Do not leave the ham open - it will quickly weather. Opened plastic packaging tightly wrap in cling film or foil. The cut ham on the bone can be saved in another way. Cutting it, save the upper part and after eating the next portion of the delicacy, carefully cover it with a slice. If such a “cap” has not been preserved, the section can be tightly wrapped with parchment or a cloth moistened with olive oil. Not bad will keep the freshness of jamon and foil. Wrap it tightly around the open portion of the ham.
5
If you keep jamon in the refrigerator, take it out and let it rest a little at room temperature before use. After that, start slicing. Pack and clean the remaining delicacy until next time. If the serving of chopped jamon is delayed, cover the dish with a towel soaked in cold water and squeezed well. So you protect the jamon from drying and chapping.