How to make jamon at home and in industrial settings? Subtleties and features of cooking. How to store and serve jamon? Video recipes.
This technology is as close to authentic as possible. After all, jamon is like an expensive cognac, which only gets better from the length of time.
How to store jamon at home?
- The ideal temperature for storing the Spanish delicacy is 15-20 degrees.
- Do not put jamon in the fridge or freezer. Also, temperature extremes should be avoided.
- On the contrary, it is better to place fine thin slices in the refrigerator, wrapping it in foil. This way the slices can be stored for up to half a month.
- Long-term storage of meat is carried out in a suspended state.
- When the delicacy is consumed, it is placed flat on a jamoner, a half-meter wooden stand with a special mount. This will make the slicing process more convenient.
- After cutting the ham, it is consumed within 5 months.
- The incision site is treated with olive oil and covered with a cotton towel. This will prevent contact with air.
How is jamon served?
The whole ham is secured to the jamoner so that it slips out. At the right time, it is turned over by loosening the fasteners. The slicing process is done by hand in very thin slices. Jamon slicing is a special art. The Spaniards believe that automatic cutting will violate the quality of the product, so a specially trained specialist, a cortador, who uses a special tool, is involved in this business.
Jamon goes well with citrus, hard cheeses, smoked fish, alcohol, mushrooms, herbs, pickles, fresh and pickled cucumbers and tomatoes. The most popular way to consume jamon in Spain is to thinly chop the melon and wrap the pieces in sheets of meat. They take pieces only with their hands, and it is considered bad taste to eat them with bread. In addition, jamon is a great addition to salads and is used to make amazing rolls and snacks.
Calorie content of jamon
Jamon is a medium-calorie product, in 100 g it contains approximately 160-200 kcal. Therefore, it can be included in the dietary menu. The finished product contains fats - 16 g, proteins - 34 g, carbohydrates - 1 g.
As you can see, making ham (dry-cured pork ham) at home is not so difficult. But in order to wait for the moment and get fragrant meat, you need to be patient.
Video recipes:
