How to store Spanish jamon at home

General information

Jamon is a true symbol of Spain, along with bullfighting and flamenco. It is a culinary delicacy with exquisite taste and spicy aroma - just like truffles or caviar. For its preparation, strictly maintained conditions, correctly selected temperature and humidity regime play a huge role.

That is why the meat of pigs that live in the southwestern part of the Iberian Peninsula is used for the production of the product. There are numerous pastures planted with centuries-old oak trees, so acorns are the main food for animals. Pigs are kept in an amount of no more than 15 per hectare of pasture.

Spanish jamon is made from specially bred Spanish pigs.

This is done so that they lead the most active lifestyle and the subcutaneous fat is evenly distributed over the carcass. In the production of a Spanish delicacy, the smallest details are taken into account - the timing of salting and drying of the meat product, its location on the shelf during aging. These factors directly influence the taste and aroma of the ham.

The calorie content of jamon is 241 calories per 100 g of product. It contains a huge amount of oleic acid, which helps to cleanse the blood, lower cholesterol levels.

What should be considered during storage?

Experts advise to adhere to these tips on how to properly store jamon at home:

1. This dish is not placed in the refrigerator at home. It's very huge. In addition, in the cold, the taste of the dish does not change to the top side.
2. The correct way to store jamon is to hang the purchased ham in the pantry.

   If it was sold in plastic wrap, remove the packaging.

3. It is not necessary to place pork at home next to harsh-smelling products, so that the jamon is not saturated with odors that are not typical for it.
4. If mold appears on jerky meat during storage, it must be removed by dipping a napkin in olive oil.

5. How long to store an already used jamon? The cut piece will correctly be processed with melted fat on the cut.

   After that, he will hang in the pantry for up to 4 months.

6. You should not take the product in the form of a tenderloin. It is practically not stored. After breaking the integrity of the package, the sliced ​​ham must be eaten in 2 - 3 hours.

Jerky

No kind of jamon should be put in the freezer at home. The frozen ham will be stored for a long time, but it will lose its own unique taste.

Features of storing jamon

To maximize the shelf life of meat, it must be properly stored. In this case, it is worth considering a number of features:

1. Although jamon is considered a type of raw meat, it is recommended to keep it at room temperature. Under the influence of low temperatures, the product can lose its unique qualities.
2. The uncut leg can be hung in the closet or on the balcony. This must be done without packaging. In this case, compliance with the temperature regime is of particular importance.
3. Jamon must breathe. Therefore, the film is used exclusively for transportation. The same goes for paper or foil. After a couple of hours of being in the package, the jamon loses its taste.
4. Slicing is permissible for 3-4 months. In order to increase the shelf life, it is recommended to properly handle the cut and provide suitable storage conditions.
5. Jamon should not be stored near fragrant foods. Its fibers strongly absorb aromas, as a result of which the product quickly deteriorates.
6. Mold formation on the surface does not indicate deterioration. If the colonies are of noble origin, it is enough to wipe the ham with a natural cloth soaked in olive oil.It is recommended to remove the peel after this treatment, as it may develop a bitter taste.
7. Freezing jamon is strictly prohibited. Regardless of the increase in the shelf life, the taste will be completely spoiled.
8. The chopped ham, sold in a vacuum, will have to be eaten within a few hours after opening. If necessary, the product may be put back into a tightly closed container. However, this will not increase its shelf life too much.

Existing varieties

There are two types of jamon made in Spain. One of them has a relatively low cost, which makes it affordable for a wide range of buyers. It is called serrano and is made from the meat of white pigs. Its ripening period ranges from seven to twelve months.

Fans of gourmet delicacies planning a trip to Spain should definitely try Iberico - this is a more expensive jamon. "What kind of meat is it, what is it made of and what makes it so expensive?" - many of you will ask. The basis for its production is black pigs of the Iberian breed, feeding on corn and grazing in the mountains. A few months before slaughter, they are fed with acorns. This allows you to achieve a special taste and aroma of the meat.

Slicing and serving

In order to fully enjoy a piece of Spanish culinary art, it must be properly cut and served. In Spain, slicing jamon is a challenging art to learn. This process is only trusted by specially trained people called cortadors.

The correct cutting is as follows: the leg is placed on the stand with the hoof up, after which the cortador, using a knife with a short blade, makes a light incision, cutting off the skin and fat, reaching the very meat. Then, using a knife with a thin and long blade, the delicate ham is cut into transparent, delicate strips, the length of which is up to 7 cm.

A little fat is necessarily left in the side parts of the strip. If all thin strips have been cut off, a short-bladed knife is used again, with which the specialist trims any remaining meat from the ham. Most often, it is not served on the table, but is used to prepare various first and second courses.

At home, there is no way to repeat all the subtleties and rules of the Spanish delicacy slicing. Therefore, it is quite enough to try to cut it as thin as possible, practically transparent stripes. The meat that could not be cut into a strip is also stripped and used to prepare aromatic broths, soups and other dishes.

True gourmets advise to combine spicy dry-cured ham with sweet melon. This combination gives a real pleasure from the bright, original salty-sweet taste. It is also recommended to eat jamon with cheeses, olives and olives, tomatoes, eggplants, potatoes, zucchini, Italian pasta.

If the ham is served with a hot side dish, it should be put on a dish for 2-3 minutes. before serving. Thanks to this, all products are saturated with the unique aroma of Spanish jamon. In terms of drinks, strong cognacs, red wines, and beer are most suitable for meat delicacies.

Basil Curry Option

This recipe will be a real godsend for those who love jamon, but cannot wait until it ripens in the basement or in the attic. To reproduce it at home, you will need:

• 1 kg of pork loin.
• 2 kg of table salt.
• 1 kg of regular sugar.
• 2 bay leaves.
• Basil, curry and pepper mix.

The slightly dried loin is sprinkled with sugar and salt, and then placed in an enamel pan and covered with something heavy. The product processed in this way is left for three days, not being lazy to periodically turn it over and drain the released liquid.At the end of the designated time, the piece is blotted dry with paper towels, rubbed with spices and chopped lavrushka, wrapped in gauze, tied with thick culinary thread and hung from the ceiling. It is best to keep it on the balcony, but if necessary, it can be done in any well-ventilated area. After five days, the jamon can be served. But to get a real delicacy, it is better to be patient and wait at least a month. Meat prepared in this way can be stored for more than a year.

Storage of slices

It is best to use cured pork slices right away without resorting to long-term storage. If, nevertheless, there is a need to store the sliced ​​jamon, it is laid out on a dish and wrapped in a damp cloth or foil, trying to do this so that the packaging and the meat do not touch.

The shelf life of sliced ​​ham in the refrigerator is 10 - 12 hours. At the same time, it is absolutely impossible to wrap it with cling film or place it in a tightly closed plastic container.

Before eating, the meat is kept warm for about 10 minutes so that it acquires a richer taste and aroma. An indicator of the correct storage of the cut will be the gloss on its surface.

How to store it correctly

Storage features directly depend on the type of product

This should definitely be taken into account.

On the bone

It is recommended to keep the temperature constant. Sharp fluctuations in this indicator reduce the quality of the product. To extend the shelf life, it is treated with animal fat. You can also use olive oil for this purpose.

Pork, which is sold in a vacuum, is kept at + 2-10 degrees. It is recommended to grease the cut area immediately. This contributes to the creation of a protective film on the surface. Due to the fulfillment of all the necessary rules, the product remains fresh for 3-4 months. If you violate the rules for storing ham, you will have to get rid of spoiled areas all the time.

Slicing

Pork sliced ​​should be eaten immediately. Long-term storage is not recommended. If you need to store the cut product, put it on a dish and wrap it with a damp cloth. It is also permissible to use foil. In this case, it is recommended to ensure that the packaging does not touch the product.

It is recommended to keep the meat in a warm place for 10 hours before eating. Thanks to this, it will acquire a pronounced taste and aroma. The beautiful gloss on the surface testifies to the correct storage.

Vacuum packed

Boneless jamon can be kept in a vacuum package for 1 year. In this case, after opening, the product is allowed to be stored for a maximum of 1 week.

Vacuum jerky is worth buying if you plan to consume it immediately. Do not store this product for a long time. It should be borne in mind that even with a short storage, it is recommended to lubricate the cut with olive oil.

Home

Home-made jamon should be placed in the refrigerator. It is allowed to store it in this way for more than 1 year. To avoid chapping the edges, the cuts should be treated with pork fat. It is also permissible to use ghee for this purpose.

Features of storing prosciutto

Moist and juicy jerky needs the same quality care. The requirements for the conditions of the product are the same as in the case of ham. There are only a few nuances:

It is better to close a fresh cut with a skin cut from a ham, additionally working on the edges with vegetable oil

If this element has been inadvertently discarded, then it can be replaced with oiled parchment paper.
Prosciutto, unlike ham, is best cut into small pieces for serving, trimming and renewing as needed. The smell from the products disappears rather quickly, which spoils the overall impression.

• Do not stack ham slices on top of each other, it is better to put them side by side so that they fully give their taste and aroma.
• If needed, uneaten prosciutto can also be kept in the refrigerator for about 12 hours. To do this, they should be wrapped in a damp towel, without using any utensils. This type of jerky does not react so categorically to freezing, so as a last resort, you can use it. But the end result will still suffer.

If the product has been in the refrigerator for some time and has had time to cool, then before serving it should be unrolled, all the slices should be laid out separately and kept a little at room temperature. As it warms up, the meat will regain its lost flavor and aroma.

How to store started jamon

After opening the jamon package or cutting a leg of meat, eat the product as soon as possible. Follow these guidelines - they will allow you to enjoy the started ham after a few weeks or even months.

• Jamon vacuum packed. After breaking the vacuum, wrap the jamon in clean parchment oiled with olive oil. Protect the product from contact with air. Store meat as it is in the refrigerator.
• Jamon on the bone. Cover the beginning part of the leg with lard and then with a cotton towel. Store your jamon hanging or on a stand. The storage location must be dry and the temperature stable.
• Sliced ​​ham. Cover uneaten slices of jamon with parchment paper. Place the rest of the meat in the refrigerator.

As a general rule of thumb, don't store jamon close to other foods. Meat quickly absorbs odors, losing its aromatic and taste characteristics.

How much jamon is stored

Long-term storage is bad for the ham. However, you can stretch the eating of jerky meat. Jamon in unopened sealed containers can be stored in the refrigerator for up to 1 year. We recommend using the opened product in a couple of weeks. The shelf life of the jamon on the bone is indicated by the manufacturer. More often also up to 1 year. A started pork leg can be eaten for 3-4 months. The main thing is to follow the rules for storing dry-cured meat.

Mold sometimes appears on the started jamon. This does not mean that the meat has gone bad. The presence of the fungus indicates the naturalness of the product. If the meat is moldy, wipe it off with a cotton cloth soaked in olive oil. The jamon is ready to be consumed again.

Storage features

If you follow a number of recommendations, then the shelf life of the ham can be extended:

- it is recommended to store at room temperature, as exposure to low temperatures leads to the loss of the unique qualities of the delicacy;
- a whole, uncut leg, without packaging, hang on the balcony, while it is important to observe the temperature regime;
- jamon should be stored without packaging, the film is used only for the transportation of the product;
- do not store the delicacy next to products with a strong aroma, jamon tends to absorb odors, and such a neighborhood will spoil it;
- a thin film of mold, does not indicate deterioration of the product, soak a natural cloth in olive oil and wipe the product, then we recommend removing the skin, as it may have a bitter taste.
- jamon must not be frozen, otherwise all taste will be spoiled;
- jamon, vacuum packed, must be eaten several hours after opening.

Storage temperature

It is recommended to store jamon on the bone at a temperature of no more than +18 degrees, on the balcony, kitchen or cellar. The ham slices are stored in the refrigerator at a temperature of +5 degrees.

Lighting

Do not expose the delicacy to artificial light, the jamon perfectly perceives natural daylight.

Humidity

One of the most important factors for maintaining product freshness is moisture. This figure should not exceed 65%.

Basic rules for the storage and use of dry-cured ham

The approach to making jamon and prosciutto is roughly the same.

Slightly dry Spanish or moist Italian jerky will amuse you with its unique taste if the following conditions are met:

1. Despite the fact that these dishes are one of the varieties of raw meat, it can only be stored correctly at room temperature. The constant effect of the cool air is detrimental to the ham.
2. The leg that has not been started must be hung in the pantry or on the balcony of the house (subject to the temperature regime) by removing the packaging.

1. The cut product can be consumed without horror for 3-4 months, provided that the cut is properly processed and the right environment is developed at home.
2. It is not recommended to keep jerky meat in close proximity to other aromatic products. Fibers extremely quickly absorb foreign odors, which can lead to damage to the product.
3. Mildew is not a sign of spoilage in the ham.

   Colonies of noble origin must be rubbed with a cotton cloth dipped in olive oil to return the product to its presentation. After such processing, it is better to cut the skin, it may slightly bitter.

4. Freezing in a refrigerator or freezer is strictly prohibited.

   No matter how many months of storage this approach promises, the taste of the meat will be hopelessly spoiled.

5. Chopped ham or prosciutto sold in a vacuum must be consumed within a couple of hours after opening the package. If necessary, you can re-place the product in an airtight container, but this will not greatly increase its shelf life.

Apart from this, there are several secrets for storing certain government dishes.

Their observance will allow you to appreciate the taste and smell of jerky meat without visiting its historical homeland.

Keeping jamon on the bone

If you have purchased jerky pork on the bone, it should be coated with melted animal fat or olive oil.

To store jamon on the bone, it should be placed in a room with a constant low temperature - not more than 20 degrees Celsius.

Jamon - Spanish jerky

Well, if the climate in the room is unchanged, as its changes will have a detrimental effect on the taste of the product. Under the same criteria, you can store the entire leg of the ham. It is greased and hung in the pantry. After cutting off a piece of meat, the cut is also treated with fat.

When buying meat on the bone in a vacuum package, it should be placed in the refrigerator.

Do not store jamon on the bone after opening the package. Better to serve it on the table outright.

Jamon storage: legends and truth

To this day, controversy continues about how to properly store the jamon. Almost all printed tabloids, internet resources and television programs provide a lot of advice and methods, but almost all of them turn out to be ineffective. This is connected with the fact that for many years many legends have been circulating around the world about how, and then how to keep it correctly. Because of such a huge number of proposed options, the truth disappears. But to prevent this from happening, you need to clearly be able to divide fiction and truth.

This article will help you in this difficult task. Significantly enough, the jamon itself arose as a result of attempts to find an impeccable method of storing goods.

But with its appearance, many misconceptions were born regarding its storage.

Misconception 1: temperature control

Most people are 100% convinced that jamon, like any meat, should be stored only in the refrigerator at a temperature of 0-5 degrees. But in fact, room temperature (no higher than 20 degrees) and an upright position during storage are more suitable for storing it.

Misconception 2: freezing is the best storage option

Many people think that freezing expensive meat is okay. But this is not the case. After all, at the same time, the taste will change completely.Think about whether it's worth it in the market, so that later, after freezing, you can get an unremarkable piece of tasteless meat.

Misconception 3: jamon should be transported by wrapping it in plastic wrap

Naturally, you can wrap the jamon in cling film.

But this is not an extremely rational solution for long hauls. The most reasonable would be to use parchment paper or a special cotton stocking.

Misconception 4: a whole leg of jamon must be eaten in one go

This is complete nonsense. After all, eating a whole pork leg at a time is just violence against the body. And it is not required to make such sacrifices, therefore, from the moment of the first incision, the ham is suitable for food for another four whole months.

At the same time, the main thing is to protect only that part of the leg where the cuts are made. To do this, you can cover them with lard cut from the leg or skin greased with olive oil with parchment paper or cotton cloth. Or you can simply grease the cut with olive oil.

Misconception 5: vacuum storage of jamon occurs at room temperature

It will not be difficult to buy a tenderloin jamon in Moscow now.

But in order to store it for about a year, you should not leave it at room temperature: here it will be faster to use the refrigerator correctly.

Misconception 6: mold on your feet is a sign of spoilage.

We are accustomed to the fact that mold is a signal that the product has deteriorated and it is urgently necessary to get rid of it. But this rule does not work with jamon. The mold on the ham is simply removed by wiping it with a cloth soaked in olive oil.

How to store jamon?

Questions about how to properly store jamon are extremely often asked by various people, and there are a number of legends and rules for storing jamon. To simplify the task given to us, we want to tell you about the correct storage of jamon using the example of myths. It will almost always be depend on the properties and taste, and the result is an unforgettable pleasure from the acquisition.

It is even more pleasant when one pleasure is replaced by another and it is caused by the taste of jamon, which must be extended to the most extreme bone. So, let's start. Myth one: Jamon, like any other raw meat, should be kept in a "huge" refrigerator at a low temperature (from zero to 5 degrees). The product is extremely moody, but in this case, a refrigerator should be attached to it as a gift. It will be quite enough to maintain a stable room temperature, away from heat and cold. A perfect option is the vertical position or the position in which the ham is fixed on a special jamon stand (the name of the stand is jamonière).

Myth two: It is better to eat a whole leg of jamon in one go. Naturally, you can wash down meat with wine and eat 5 packs of activated charcoal for every kilogram of jamon eaten, but it is even easier to announce that jamon from the moment you cut it is stored in within 4 months, provided that you clean the part that you want to eat, and not all completely. Naturally, jamon meat is classified as a raw type and, just like any other living product, it tends to oxidize, therefore, it is necessary to take into account the reasons that affect specifically the meat cut, but you can simply cover it, there are three ways for this; A - cut skin / meat / lard, B - using a spotless cotton towel, C - grease the cut with olive oil, D - cover with parchment paper soaked in olive oil, do not dry out, and the rarest option, D - do not cover the meat nothing, although, in that case,in four months you can get an extremely tasty and quite precious "roach" from pork! The third myth; Jamon, cut into slices, is allowed to be stored in the refrigerator in a cellophane bag.

Storage rules

The delicacy is kept at home without putting it in the refrigerator. If you put it in a cold place, then the product will not be so tasty, and if it is too warm, it will start to rot.

Knowledgeable people advise against wrapping it in:

• paper;
• film;
• foil.

As soon as the meat is brought from the store, the packaging should be removed from it, then hung on the balcony, if there is a suitable temperature for storage, or hung in a cool room. For storage, you must choose a place where there are no products nearby that smell sharp and strong. If you cut off a piece of delicacy and then do not eat for a long time, the ham will dry out. After cutting the required amount, the cut is covered with bacon, and covered with a cotton cloth on top.

How to store meat on the bone

Compared to slicing, buying boneless jerky pork is profitable because it costs less. After purchase, it should be hung in a cellar or closet at a suitable temperature. Can be stored by fixing it in a device that is specially designed to make the delicacy easy to cut. In this case, it is desirable to process the product. For this, olive oil or animal fat will do.

Attention!

It is advised to eat the already started ham leg within 2 weeks, covering it with lard and a cotton towel, or cover it with oiled parchment.

Slicing

It is advisable to use a delicacy in the form of slicing immediately, without leaving it for long-term storage. But it is not always possible to eat it right away. In this case, the sliced ​​product is placed in a plate, which is wrapped in a damp cloth or wrapped in foil. You need to try so that they do not touch each other.

The sliced ​​ham will have to be stored in the refrigerator. In this case, the temperature in the refrigerator compartment should not be higher than 5 ° C. It can be stored in it for no more than half a day. It is forbidden to wrap the delicacy in cling film or put it in a plastic container, which is then tightly sealed. Before serving chopped dry-cured meat, it must be held for 20 minutes in a warm room. After that, the product will become more aromatic and acquire a rich taste. The fact that the slices were stored correctly, it will be possible to judge the presence of gloss on the surface of the ham.

Storage in packaging

Not everyone can create the right conditions for storing this delicacy in their apartments. So that this product does not have to be thrown away, it is best to buy jamon, which is packaged in vacuum packaging. If not opened, it can remain in it for about 12 months. At the same time, it will not lose its taste.

A suitable storage temperature is 2–10 ° C. But after the package has been opened, it is necessary to eat the product as soon as possible, and the place of the cut must be greased. It will create a protective film. Under unsuitable conditions, you will have to cut off rotten places all the time.

The packaging with slices stored in the refrigerator should be removed from it in advance, then you can fully enjoy the great taste of the delicacy. If left open, it will begin to absorb all odors, dry out and lose its inherent taste. The specific storage times for vacuum-packed ham are indicated by the manufacturer of the product.

Homemade jamon

As for a self-made delicacy, it is impossible to preserve it without a refrigerator. The term is no more than 12 months. The edges will not be weathered if the cut area is greased with melted butter or pork fat. Dried jamon should not be kept close to other fragrant products, otherwise it will become saturated with foreign odors and deteriorate.

What types of jamon are there?

The varieties of the product differ from each other in the place of feeding the pigs and their breed.The following types are especially popular:

View of Iberico. It is made from pigs that are bred on the peninsula of the same name. For the preparation of the dish, pigs are taken, in which there is at least 50% of local blood. That is, the Iberian pig can be crossed with another breed, and the offspring will be the basis for the production of the dried leg of the pig. Iberian animals have a dark skin color. The type of food obtained, if everything is made correctly, does not contain enough calories. It does not negatively affect the level of cholesterol in the blood, and even on the contrary - it helps to cure vascular diseases.

Jamon dish Iberico

Variety of Serrano. This jamon is not picky about the breed of pigs. It is essential that the animals are fed correctly. Snow-white pigs are fed specially developed feeds. Animals don't get any natural food. The Serrano type is divided into subspecies, which differ in drying time. The quality of the product is not as high as that of the Iberico jamon. But these 2 types of food have an international quality symbol.

Serrano jamon dish

Kurado is the same Serrano, but he does not own the property mark. This is a cheaper type of jamon.

Jamon Curado dish

The process of preparing the foot of the patch consists of salting, washing, holding and drying.

Then the product goes through a ripening step. Each step in cooking takes place under certain weather conditions. Among the buyers, the jamon pallet is better known - this is a front leg weighing up to 4.5 kg.

Additional tips and tricks

To keep the jamon as long as possible, you should adhere to the following recommendations:

1. Store the whole drumstick at a temperature of + 15-20 degrees. The shelf life of the cut product is significantly reduced.
2. It is strictly forbidden to freeze the product. This procedure provokes the crystallization of the liquid that is present in the composition. This entails a violation of the structure. It will not be possible to restore it.
3. It is allowed to transport jamon in cling film. However, after 24 hours, the meat in the plastic will deteriorate.

Jamon is a common delicacy that requires adherence to certain storage recommendations. To keep the jerky as fresh as possible, it is worth observing the temperature and humidity parameters.

The choice of capacity for storing the product is of no small importance.

Share link:

How to store jamon

Jamon is a real delicacy, and it originated 2000 years ago. To cook it, they take a hind pork leg, salt it first, then dry it and dry it. It would be incorrect to attribute this unique product to appetizers, in general, just like calling it an ordinary piece of meat on the bone.

Someone knows how to cook it without the help of others, and someone prefers to take it in the market, but not everyone knows how to store jamon correctly.

VIDEO TO THE ARTICLE:

Post navigation

Leave a Comment

Comment