How to properly store Spanish jamon at home

General information

Jamón is a true symbol of Spain, along with bullfighting and flamenco.
It is a culinary delicacy with an exquisite taste and spicy aroma - the same as truffles or black caviar. For its preparation, strictly maintained conditions, correctly selected temperature and humidity conditions play a huge role. That is why the meat of pigs living in the southwestern part of the Iberian Peninsula is used to produce the product. There are numerous pastures planted with centuries-old oak trees, so the main food of the animals is acorns. Pigs are kept in numbers of no more than 15 per hectare of pasture.

Spanish jamon is made from specially raised Spanish pigs.

This is done so that they lead the most active lifestyle and subcutaneous fat is evenly distributed throughout the carcass. In the production of this 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 have a direct impact on the taste and aroma of jamon.

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

What should you consider during storage?

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

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 in the best direction.
The correct way to store jamon is to hang the purchased ham in the pantry.
If it was sold in plastic film, the packaging should be removed.
Pork does not need to be placed at home next to strong-smelling foods, so that the jamon does not become saturated with uncharacteristic odors.
If mold appears on the dried meat during storage, it must be removed by first dipping a napkin in olive oil.
How long should I store already used jamon? The cut piece can be properly treated with melted fat on the cut.
After this, it will hang in the pantry for up to 4 months.
You should not take the product in the form of tenderloin. It is practically not stored. After breaking the integrity of the package, the sliced ham must be eaten within 2 to 3 hours.

Jerky

Jamon of any kind should not be placed in the freezer at home. Frozen ham will be stored for a long time, but will lose its unique taste.

Features of storing jamon

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

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 may lose its unique qualities.
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.
Hamon must breathe. Therefore, the film is used exclusively for transportation. The same goes for paper or foil. After only a couple of hours of being in the package, the jamon loses its taste.
Cuttings can be eaten for 3-4 months. To increase shelf life, it is recommended to properly process the cut and provide suitable storage conditions.
Ham should not be stored near aromatic foods. Its fibers strongly absorb aromas, as a result of which the product quickly deteriorates.
The formation of mold on the surface does not indicate damage. If the colonies are of noble origin, it is enough to wipe the ham with a natural cloth, soaking it in olive oil. After this treatment, it is recommended to remove the peel, as it may develop a bitter taste.
Freezing jamon is strictly prohibited. Regardless of the increase in shelf life, the taste will be completely spoiled.
Cut jamon, which is sold in a vacuum, will have to be eaten within a few hours after opening. If necessary, the product can 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 is characterized by a relatively low cost, which makes it accessible to 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.

For lovers of gourmet delicacies planning a trip to Spain, we can definitely try Iberico - this is a more expensive jamon. “What kind of meat is this, what is it made from and what increases its value so much?” - many of you will ask. The basis for its production are black pigs of the Iberian breed, eating corn and grazing in the mountains. Several months before slaughter they are fed acorns. This allows you to achieve a special taste and aroma of meat.

Slicing and serving

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

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

There is always some fat left in the side parts of the strip. If all the thin strips have been cut off, the short-bladed knife is used again and the technician trims away 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, it is not possible to repeat all the subtleties and rules of Spanish cutting of the delicacy. Therefore, it is enough to try to cut it into as thin, almost transparent strips as possible. The meat that could not be cut into strips is also trimmed and used to prepare aromatic broths, soups and other dishes.

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

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

Basil and curry option

This recipe will be a real find for those who love jamon, but do not have the opportunity to wait for it to ripen in the basement or attic. To reproduce it at home, you will need:

1 kg pork loin.
2 kg of kitchen salt.
1 kg regular sugar.
2 bay leaves.
Basil, curry and a mixture of peppers.

Lightly 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, without being lazy, periodically turning it over and draining the released liquid. At the end of the designated time, the piece is blotted dry with paper towels, rubbed with spices and chopped bay leaves, 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, this 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.

Homemade prosciutto

Pršut

is a pork ham that is smoked over coals and dried in the wind. Thanks to the special taste and unusual way of preparing prosciutto, it has become an integral part of Montenegrin cuisine and the calling card of Montenegro.

How to cook prosciutto

Pork from a mixture of Yorkshire and Landrace breeds is ideal for the production of prosciutto, since these pig breeds have a ratio of fat and muscle tissue that is almost ideal for this product.

As a rule, they start preparing excellent prosciutto in mid-November, when the air temperature reaches about 10 0 C.

To produce high-quality prosciutto, the hind legs of pigs are used, they are also called hams, and rarely the front legs. The hams are salted in coarse sea salt for about 10-14 days, then they are placed under a press for 10 days, where the residual moisture comes out of them and the shape of the future prosciutto is formed.

Before placing the meat for smoking and drying, in so-called “sushars”, it is treated with hot red pepper to prevent the ingress of microbes.

Sushars are stone buildings that remind us of barns where meat is tied in rows under the roof. A good sushi has up to 12 rows. Barbecues are placed on the floor, where a fire is made from oak or olive wood, the dryer is closed, and smoke fills all the available space. Wind is used for drying. Doors and windows are opened, a draft is created and the meat is dried.

Prosciutto takes from 9 months to a year to prepare. The highest quality and most expensive prosciutto is considered to be two years old. In Montenegro, the most delicious prosciutto is produced in the village; here it is called “”.

Prosciutto is served in thin slices; there is even a special device for holding the ham.

But now preference is increasingly given to machine cutting.

Prices for prosciutto

Prosciutto buy

in Montenegro you can start from 7 euros per kilogram and up to 24 euros per kilogram. It all depends on the maturity of the prosciutto and the brand of the manufacturer. If you take the whole ham, it will cost you much less than in pieces; approximately you will have to pay at least 50 euros per leg.

Prosciutto in Montenegro is sold in any store and market, but once again I want to emphasize that the most delicious prosciutto is considered to be from Njegush

. And if you are still planning to buy prosciutto, then I recommend visiting the village of Njegushi, visiting a private soushar, tasting it there, and of course, if you like it, buy it.

What do you eat with prosciutto?

It is usually recommended to eat prosciutto with sheep cheese, olives, melon and dry red wine.

If you're in Montenegro, don't forget a piece of Njegush prosciutto. Getting to the village of Njegushi is quite easy, you need to take a taxi or rent a car, but the most interesting way to get to Njegushi is to book a private individual tour.

Have a delicious holiday everyone!
Photos from other sources were used in the post.
Today we will tell you about such a delicacy as Montenegrin prosciutto

. This is a cured ham, cooked over coals or dried in the wind. With its rich meaty flavor and aroma, it is sure to hit your heart from the first bite.

Montenegrin prosciutto: cooking features

Montenegrin cuisine is very original and diverse: it intertwines oriental, continental, mountain and, of course, Mediterranean cuisines. Consider the thick chorba soup with fish, tsitsvara and popara made from homemade cheese. And the most delicious Montenegrin prosciutto

? It is served with wine as an appetizer, and added to sandwiches and salads. Due to its nutritional value, it is a must-have breakfast item in Montenegro. The best is considered to be Njegush prosciutto, which is dried in a small village high in the mountains. Here, in mid-autumn, they select old pigs - their hams are not so fatty. The meat is soaked in brine and then smoked over beech or oak coals. Then the hams are hung out in the air and dried for up to a year on average. It is believed that the purest mountain air gives the finished delicacy a special taste.

Traditionally, the quality of the finished prosciutto is checked using a long needle made from cow or horse bone, it is pierced and the aroma is inhaled. Professionals in their field can determine by smell how ready the meat is for consumption and whether its quality meets the stated standards. If you want to try this delicacy, you can prepare dried ham at home. To do this you need to buy a meaty ham. Which? Boar ham is usually recommended because it is not very fatty. But you can also have a leg of lamb.

How to cook prosciutto at home

To make home-cured ham, remove excess fat from the meat, rinse and pat dry. Rub thoroughly with sea salt and place in a large container. You should put it in the basement or refrigerator for 2-3 weeks, periodically draining the brine and adding salt. After this, place the meat on the grill with the open part of the ham facing down, pressing down with a press. It should remain in this state for another 2-3 weeks. Next, the meat is washed, dried with towels and hung in a draft at a temperature of +12 to +16 °C. This process takes from 10 to 24 months, during which the prosciutto loses about 30% of its weight. As you can see, the process of aging meat is very complex and labor-intensive. However, if you often make homemade meat preparations, you can take a risk and prepare Montenegrin pršrut.

There is another cooking method. After pressing, the ham is placed in a smokehouse with a minimum temperature for a day, and then begin drying. Thinly sliced aromatic prosciutto is considered the best dried delicacy in Montenegro and Croatia. Once you try it, you will realize that the effort put into preparing it is definitely worth it.

Homemade prosciutto appetizer

There is a traditional snack in the Balkans - Montenegrin prosciutto

, in which the local fermented milk product - kaymak - is wrapped. The consistency of kaymak resembles sour cream. To prepare it, full-fat milk is placed in the oven with minimal heat and simmered for about three hours. After this, it is cooled, the top layer is removed, salted and served. The taste of kaymak resembles the most delicate homogeneous cottage cheese and, if desired, it can be replaced with cream cheese. To prepare an appetizer with homemade ham, thinly slice the Montenegrin prosciutto; it is most convenient to do this with a slicer. Prepare kaymak or use ready-made cream cheese, add olives cut into quarters, pepper and salt to taste. Place a lettuce leaf on each slice of prosciutto and fill it with the prepared filling, wrap it in the form of a roll, securing it with skewers if necessary, and cool for 20-30 minutes. Serve this homemade prosciutto appetizer with your favorite wine.

By the way, in the Balkan countries the Montenegrin route

served with thin rings of onions and olives.

A mountain, a mausoleum and a national park, which is located a few kilometers from the village of Njegushi. One of the most popular places in Montenegro. People come here to especially admire the views that open from an altitude of 1650 m above sea level.

5. - the old capital of Montenegro. A beautiful, quiet, high-mountain town with its own history and mentality. The most famous place to visit is. The city also has many other attractions.

How do they make the most delicious prosciutto in Montenegro?

There are a lot of recipes, they have been preserved for centuries and are passed down from generation to generation only through the male line, since Montenegrins believe that only a man can make real prosciutto. Smoked pork ham is known among many European nations; the recipes differ only in details. Prosciutto can be made from pork, beef or lamb, but more often - pork. Many people have heard about Italian prosciutto or Spanish jamon - it’s the same prosciutto, but still different in some way. And what exactly are we going to figure out now?

So, in late autumn or early winter, when the pigs have already been fattened, Montenegrins order pork hind legs from Serbia (the front legs are used for sausages). They bring them at least 500 pieces, but as far as we know, at most one home owner ordered 5,000 pieces for himself. Every villager in Njeguši has so-called sushary (smokehouses) with tiered wooden beams - sheds or attics where prosciutto is dried and smoked. First, the hams are soaked in sea salt water for 14 days, where the meat is salted and loses excess moisture. Then they are placed for another 2 weeks, skin down on top of each other, on top of the board and 500 liter barrels are placed so that the legs find their correct shape. Afterwards, they hang their legs on the beams, place a trough with beech firewood below, close the windows and doors and begin to smoke. The smoke rises and lasts for 2 days. On the third day, the tiers with prosciutto are changed and the same amount is smoked again for uniformity. It takes about 1 month to make Njegush prosciutto, but that’s not all. Many will ask: what is unique about prosciutto? The answer is simple: - in the microclimate of the valley! It is during the drying period that meat acquires unique taste qualities. They open the windows, hang nets to prevent flies from getting inside, and dry them for 8 months to 2 years at an altitude of 1000 meters above sea level.

In time immemorial, the calculation was simple: the meat must be ready by the beginning of spring field work (in the mountains it begins later), when the peasants needed to work hard physically. Prosciutto is ready for consumption after 4 months, it wilts from 13-14 kg to 8-9 kg, but ideal meat is obtained after 8-9 months or more. The younger the prosciutto, the softer and saltier it is; the older, the harder it is. Closer to the outer part the meat is saltier, closer to the bone it is fresher. When the prosciutto is ready, take it out, clamp it in a vice, cut off the top crust and cut it from the bottom up with a long, even knife. This is how thin slices are obtained, which are then served on the table as an appetizer. You can try prosciutto and homemade cheese in any house in Njegusi; you will see advertisements posted on the fence of almost every house or in several cafes. In Njegusi there is also a mini market where everything is for tourists.

We told you the general recipe for preparing Prosciutto, but each manufacturer has its own secrets and recipes, which are not disclosed to anyone, since they are more than 400 years old. Some people soak it in milk, others rub it with red pepper. Therefore, our advice: try it on the spot and buy home only the one you like. Njegušski prosciutto is considered the most delicious in Montenegro, which is why it is more expensive. The average price for 1 kg is 18 euros without a bone, or 9 euros for 1 kg with a bone. On average, a leg costs 55-65 euros. Prosciutto can be stored for 1 year without refrigeration in a dark place as a whole leg, or 1 month in the refrigerator, in a vacuum for up to 4 months.

Storing cuttings

It is best to use cut dried pork immediately without resorting to long-term storage. If there is still a need to store sliced jamon, place it on a dish and wrap it in a damp cloth or foil, trying to do this so that the packaging and the meat do not come into contact.

The shelf life of sliced jamon in the refrigerator is 10 - 12 hours. However, it is strictly forbidden to wrap it in 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 proper storage of cuttings will be the shine on its surface.

Vacuum storage

If the jamon is boneless, its quality in vacuum packaging will not change even after 12 months. But after opening, the product can last no more than 7 days.

Vacuum ham is purchased only when you plan to use it immediately, without resorting to storage. Practice shows that this is pointless. But even during short-term storage, cut meat should be treated with olive oil.

How to store it correctly

Storage features directly depend on the type of product

This is definitely worth taking into account

On the bone

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

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

Slicing

Pork in cut form should be eaten immediately. Long-term storage is not recommended. If you need to store the cut product, place it on a dish and wrap it in a damp cloth. It is also permissible to use foil. 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. A beautiful shine on the surface indicates proper storage.

Vacuum packed

Boneless ham can be kept in vacuum packaging for 1 year. However, after opening, the product can be stored for a maximum of 1 week.

Vacuum dried meat is worth buying if you plan to use it immediately. This product should not be stored for a long time. It is worth considering that even with short-term storage, it is recommended to lubricate the cut with olive oil.

Home

Homemade jamon should be placed in the refrigerator. It can be stored in this way for more than 1 year. To avoid chapped edges, the cuts should be treated with pork fat. It is also permissible to use ghee for this purpose.

Prosciutto recipe

The first recipe is traditional, it allows you to prepare not only a tasty dish, but also protect the meat from spoilage

So, we make prosciutto at home.

Prosciutto is usually made from pork, but it can be made from other meats. To prepare prosciutto, a pig weighing 100-140 kilograms is slaughtered. For traditional prosciutto, the legs are separated from the pig carcass so that the femur remains on the outside. The skin is peeled, and the fat from the surface of the meat is removed and rubbed with salt. The removed fat allows the meat to be well soaked in salt.

Sea salt is used and rubbed over the entire surface, including the skin. For rubbing, it is necessary to use large salt crystals; in Russian conditions, crushed rock salt is best suited.

Rub once a week and put in boxes. Also, once a week, the released “juice” is drained.

There are also recipes for soaking meat in sea water, and either the solution is constantly changing or a evaporated solution with a high salt concentration is used.

This effect lasts 2-3 weeks and depends on the ambient temperature; in Montenegro at this time it is usually no higher than +10 during the day, at night the temperature is near zero.

Do you always follow the correct storage of food/medicines and their product proximity?

Yes, of course, this is very important so as not to spend money on your health later.

49.12%

Not really, because there won’t be anything like going to the toilet.

26.32%

I look at it by appearance and if I use anything after heat treatment.

24.56%

Votes: 171

Then there is a week of pressing - they are pressed in a suspended state with the chopped part down.

After pressing, the smoking procedure begins.

First you need a cold smoked smokehouse. In Montenegro, a barn with a special hearth is used for this, which smokes more than it burns.

Watch a video about preparing prosciutto.

As you can see, there is very little fire, but a lot of smoke, in this smoke the suspended pieces of meat are soaked.

Oak, elm or beech are used for smoke generation.

The smoking time depends on the weather; if the weather is humid, the fire burns around the clock; if it’s dry, the fire is lit for a couple of hours a day. A small fire allows you to get a cold smoked product. Smokehouses are large, because the smoking procedure is long and everything cooked is used at one time.

The first month, smoking takes place every day; in the third month, the fire is lit only every fifth day.

After smoking, the prosciutto is generously rubbed with ground red pepper, first of all to protect it from insects, and secondly to give the dish a spicy taste.

Features of storing prosciutto

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

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

If this element was carelessly thrown away, it can be replaced with oiled parchment paper. Prosciutto, unlike jamon, is best cut into small quantities for serving, trimming and renewing as necessary. The smell from the products disappears quite quickly, which spoils the overall impression.

Slices of ham should not be placed on top of each other; it is better to place them side by side so that they fully impart their taste and aroma.
If necessary, uneaten pieces of 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 dried meat does not react so categorically to freezing, so in a pinch 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 unwrapped, all the slices laid out separately and kept for a while at room temperature. As the meat heats up, it will regain its lost taste and aroma.

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How to store started jamon

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

Jamon in vacuum packaging. After opening the vacuum, wrap the jamon in clean parchment coated with olive oil. Protect the product from contact with air. Store the meat in this form in the refrigerator.
Jamon on the bone. Cover the beginning part of the leg with lard and then with a cotton towel. Store the jamon hanging or on a stand. The storage location must be dry and the temperature must be stable.
Sliced jamon. Cover uneaten slices of jamon with parchment paper. Place the remaining meat in the refrigerator.

General rule: do not store jamon close to other foods. Meat quickly absorbs odors, losing its aromatic and taste characteristics.

How long does jamon last?

Long-term storage is harmful for jamon. However, you can stretch out the eating of dry-cured meat. Jamon in unopened sealed packaging can be stored in the refrigerator for up to 1 year. We recommend using the opened product within a couple of weeks. The shelf life of ham on the bone is indicated by the manufacturer. More often also up to 1 year. Once cooked, 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 cooked jamon. This phenomenon does not mean that the meat has spoiled. The presence of fungus indicates the naturalness of the product. If the meat becomes moldy, wipe it with a cotton cloth soaked in olive oil. The jamon is ready to eat again.

Something about preparing and choosing a delicacy

The process of preparing this miracle of gastronomy consists of a very simple operation, namely, adding salt to raw meat, i.e., the hind leg of pork. Moreover, a large amount of salt is used to achieve maximum dehydration of the meat. How long does it take for drying to turn out as it should? Its duration depends on the mass of raw materials and ambient temperature, on average one day per kilogram of product.

We recommend: How long can you store chicken in the refrigerator?

Drying lasts from 6 to 36 months and depends on the weight of the leg, as well as climatic conditions in specific provinces of Spain. It begins, as a rule, at the end of winter or early spring, so that the process lasts throughout the summer until its end with a gradual increase and the same gradual decrease in ambient temperature. At the beginning of autumn, the jamon is transferred to lower and cool rooms with a temperature of +8...+10 °C, where it spends about another year, undergoing the drying process. At the same time, the delicacy acquires that unique taste, aroma and structure for which it is known and appreciated in many countries. The drying process takes place in two stages:

• ripening in cellars in a suspended state; • product readiness test.

An experienced expert will help you choose this coveted high-quality meat delicacy, as well as the personal preferences of lovers of this delicious representative of the gastronomic culture of Spain.

Storage Features

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

— it is recommended to store at room temperature, since 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, it is important to observe the temperature regime; — jamon should be stored without packaging, the film is used only for transporting the product; - do not store the delicacy next to products that have a strong aroma, jamon tends to absorb odors, and such proximity will spoil it; - a thin film of mold does not indicate spoilage of the product, soak a natural cloth in olive oil and wipe the product, we recommend then removing the skin, as it may have a bitter aftertaste. — jamon cannot be frozen, otherwise all the taste will be spoiled; — vacuum-packed jamon must be eaten within a few hours after opening.

Storage temperature

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

Lighting

You should not expose the delicacy to artificial light; jamon responds well to natural daylight.

Humidity

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

Under what conditions should it be stored?

Whole pieces of this product should be kept out of the refrigerator. The storage temperature for jamon should be between +15°C and +20°C. In a warmer place, the meat may begin to rot, and in the cold, it will lose its taste.

During storage, it is undesirable to use any packaging (foil, film, paper). Insufficient air will negatively affect the quality of the product. You also need to remove the store packaging from it, and then hang it in a cool room or on a balcony at normal temperature.

You should not store bone-in jamon next to foods that have a strong odor.

If mold appears, the meat is treated with olive oil, and it should absolutely not be frozen. Although the product will last quite a long time, its taste will be irretrievably lost.

Basic rules for storing and using dry-cured ham

The approach to creating jamon and prosciutto is approximately similar.

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

Despite the fact that these dishes are one of the varieties of raw meat, they can only be stored correctly at room temperature. The constant action of cool air is detrimental to ham.
The unopened leg must be hung in the pantry or on the balcony of the house (subject to the temperature conditions), having removed the packaging.

The cut product can be consumed without fear for 3-4 months, provided that the cut is properly processed and the right environment is developed at home.
It is not recommended to keep dried meat in close proximity to other aromatic goods. Fibers extremely quickly absorb foreign odors, which can lead to damage to the product.
The appearance of mold is not a sign of damage to the jamon.
Colonies of noble origin must be rubbed with a cotton cloth soaked in olive oil to return the product to its presentation. After this treatment, it is better to cut off the skin; it may taste slightly bitter.
Freezing in the 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.
Sliced jamon 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 significantly increase its shelf life.

In addition, there are several secrets for storing certain state dishes.

Following them will allow you to appreciate the taste and smell of dried meat without visiting its historical homeland.

Homemade prosciutto appetizer

Prosciutto is used as an independent appetizer or as an element of the main dish. It is also used to create original culinary masterpieces. A traditional dish of Montenegro is an appetizer of dried ham filled with kajmak. You can try making this delicacy at home.

Delicious snack on the table

To do this you need:

Cut the prosciutto into thin slices.
Prepare kaymak. To do this, full-fat milk is simmered in the oven at minimum temperature for 3 hours. Kaymak is replaced with cream cheese.
You also need to add chopped olives, pepper and salt to the filling.
Form rolls. Place a lettuce leaf on the pieces of ham, put the filling on top and wrap it up. Skewers or toothpicks are used for fastening.
Cool for half an hour.

This appetizer goes well with wine and is the perfect complement to an aperitif.

The original prosciutto has an exquisite taste and aroma. In Montenegro you will have to pay from 15 to 20 euros per kilogram of such a dish. But with the help of professional recommendations, you can prepare it at home. Home-made dried ham cannot be compared with the one prepared in Njegus, but in terms of aroma and appearance the meat will be as close as possible to the natural product.

Storing jamon on the bone

If you purchased dried pork on the bone, it should be coated with rendered animal fat or olive oil.

To store jamon on the bone, it should be placed in a room with a constant low temperature - no more than 20 degrees Celsius.

Jamon - Spanish cured meat

It is good if the climate in the room remains unchanged, since changes in it will have a detrimental effect on the taste of the product. The entire leg of jamon can be stored under the same conditions. It is coated with fat and hung in the pantry. After cutting a piece of meat, the cut is also treated with fat.

When purchasing meat on the bone in vacuum packaging, it should be placed in the refrigerator.

You should not store the jamon on the bone after opening the package. It's better to serve it right away.

Storing jamon: legends and truth

To this day, debate continues about how to properly store jamon. Almost all printed tabloids, Internet resources and television programs give a lot of advice and methods, but almost all of them turn out to be ineffective. This is due to the fact that for many years many legends have been circulating around the world about how to store 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 separate fiction and truth.

This article will help in this difficult matter. It is quite significant that the jamon itself arose as a result of attempts to find an impeccable method of storing goods.

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

Misconception 1: temperature regime

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

Misconception 2: the best storage option is freezing

Many people think that freezing expensive meat is normal. But that's not true. After all, this will completely change the taste. Think about whether it’s worth going to the market so that after freezing you can get an unremarkable piece of tasteless meat.

Misconception 3: jamon should be transported wrapped in cling film

Naturally, you can wrap jamon in cling film.

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

Misconception 4: The whole leg of jamon must be eaten in one sitting.

This is complete nonsense. After all, eating a whole pork leg at once is simply violence against the body. And there is no need to make such sacrifices, because from the moment of the first cut, the jamon is good for food for another four months.

The main thing is to provide protection only to the part of the leg where the cuts are made. To do this, you can cover them with fat cut from the leg or skin, greased with olive oil, 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’s not difficult to buy cut-out 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 the foot is a sign of depravity

We are accustomed to the fact that mold is a signal that the product has deteriorated and urgently needs to be disposed of. But this rule does not work with jamon. Mold on jamon is simply removed by wiping with a cloth soaked in olive oil.

By the way there are jamon shops www.apetito.com.ru Our homeland and www.iberico.com.ua Ukraine.

How to store jamon?

Questions about how to properly store jamon very often arise from various people, and there are a number of legends and rules for storing jamon. To simplify the task given to us, we would like to tell you about the correct storage of ham using the example of myths. Choosing a good ham, even using the advice of professionals, is an extremely fascinating question, which must certainly meet strictly selected characteristics and the exact requirements that apply to ham, will almost always be depend on the properties and taste, and the result brings unforgettable pleasure from the purchase.

It is even more pleasant when one pleasure is replaced by another and it is caused by the taste of jamon, which must certainly be extended to the very last bone. So, let's begin. Myth one: Ham, like any other raw meat, must be stored in a “huge” refrigerator at low temperatures (from zero to 5 degrees). The product is extremely capricious, but in this case it should be accompanied by a refrigerator as a gift. It will be completely sufficient to maintain a stable room temperature, away from heat and cold. The perfect option is a vertical position or a position in which the jamon is fixed on a special stand for jamon (the name of the stand is jamoniere).

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

Jamon slicing equipment

For quality cutting you will need some tools:

"Jamonero" or ham holder. A device that holds dry-cured ham so it can be conveniently cut;
sharpening stones or other tools, because it is necessary for the blade to be perfectly sharp;
professional knife for jamon: long, narrow, flexible and well sharpened.

Spain is also the birthplace of the Navaja knife

Knives for slicing jamon with or without serrations

There are two blade options: completely smooth and with small notches.

The serrated blade helps cut meat more smoothly, reducing the risk of tearing thin slices. However, having some experience in cutting jamon, you can cut the meat with a smooth blade without much effort.

When choosing a knife, you should pay much more attention to the handle. It will be much more comfortable to work with a knife whose blade and handle are one piece.

Storage rules

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

Knowledgeable people do not recommend wrapping it in:

paper;
film;
foil.

As soon as the meat is brought from the store, you should remove the packaging from it, then hang it on the balcony if the temperature there is suitable for storage, or hang it in a cool room. For storage, you need to choose a place where there are no products nearby that have a strong and strong smell. If you cut off a piece of the delicacy and then don’t eat it for a long time, the jamon will dry out. After cutting the required amount, the cut is covered with bacon fat and covered with cotton cloth on top.

How to store meat on the bone

Compared to sliced pork, buying bone-in pork jerky is beneficial because it costs less. After purchase, it should be hung in a cellar or pantry at a suitable temperature. It can be stored by securing it in a device that is designed specifically to make the delicacy convenient to cut. In this case, it is advisable to process the product. Olive oil or animal fat will do for this.

Attention!

It is recommended to eat a leg of jamon that has already been started within 2 weeks, covering it with lard and a cotton towel, or covering it with oiled parchment.

Slicing

It is advisable to consume the delicacy in the form of slices immediately, without leaving it for long-term storage. But it’s not always possible to eat it right away. In this case, the chopped product is placed in a plate, which is wrapped in a damp cloth or wrapped in foil. We must try to ensure that they do not touch each other.

Ham in the form of slices 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 prohibited to wrap the delicacy in cling film or place it in a plastic container, which is then tightly sealed. Before serving sliced dry-cured meat, it must be kept for 20 minutes in a warm room. After this, the product will become more aromatic and acquire a rich taste. The fact that the cutting was stored correctly can be judged by the presence of shine on the surface of the jamon.

Storage in packaging

Not everyone can create the correct conditions for storing this delicacy in their apartments. To avoid having to throw away this product, it is best to buy jamon, which is packaged in vacuum packaging. If you don't open it, it can stay in it for about 12 months. At the same time, it will not lose its taste.

Suitable storage temperature is 2–10 °C. But after opening the package, you need to eat the product as quickly as possible, and be sure to grease the cut area. It will create a protective film. Under unsuitable conditions, you will have to constantly cut off rotten areas.

The package of 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 shelf life of jamon in vacuum packaging is indicated by the product manufacturer.

Homemade jamon

As for the delicacy prepared independently, it is impossible to preserve it without a refrigerator. The period is no more than 12 months. The edges will not become chapped if the cut area is greased with melted butter or pork fat. Dried jamon should not be kept close to other aromatic products, otherwise it will become saturated with foreign odors and spoil.

What types of jamon are there?

The varieties of the product differ from each other in the place where the pigs are fed 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. To prepare the dish, they take pigs that contain at least 50% local blood. That is, an Iberian pig can be crossed with another breed, and the offspring will be the basis for the production of a dried leg of a pig. Iberian animals have a dark skin color. The resulting type of food, if prepared correctly, does not contain enough calories. It does not negatively affect blood cholesterol levels and, on the contrary, helps to recover from vascular diseases.

Jamon Iberico dish

Serrano variety. This jamon is not demanding on the breed of pigs. It is important that the animals are fed properly. White pigs are fed specially developed feed for them. The animals do not receive 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 Iberico jamon. But these 2 types of food have an international symbol of quality.

Jamon Serrano dish

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

Dish jamon curado

The process of preparing a snout leg consists of salting, washing, aging and drying.

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

All about jamon - what it is and what it’s eaten with

Jamon (in Spanish jamon - “ham”) is the national dish of Spain, dry-cured pork leg. For jamon, only the hind legs of the pig are used, which are dried whole. The front ones are called pallets and are considered a separate product.

There are two main types of jamon, which differ in the breed of pigs, their diet, method and duration of preparation. Ham can also differ in aging time - 7, 9 or 12 months.

Serrano jamon - jamón serrano (from Spanish - “mountain jamon”). Produced from regular, white pigs that are not on a special diet or grazing.
Iberian jamon - jamón ibérico, (“Iberian jamon”). Produced from Iberian black pigs with black hooves, which is why the product is also called “pata negra” - “black leg”. These pigs are kept free-grazing and feed on acorns.

The acorn diet gives Iberico jamon a special, rich meaty taste and aroma. Pigs are constantly moving in the fresh air and receive plenty of food. As a result, the ham becomes both meatier and fattier, approaching the properties of marbled beef.

Additional tips and tricks

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

Store whole drumstick at a temperature of +15-20 degrees. The shelf life of the sliced product is significantly reduced.
Freezing the product is strictly prohibited. This procedure provokes 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.
Jamon can be transported in cling film. However, after 24 hours, meat in plastic will spoil.

Jamon is a common delicacy that requires compliance with certain storage recommendations. To keep dried meat fresh as long as possible, you should follow the temperature and humidity parameters.

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

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Is it possible to store jamon and prosciutto in the freezer?

Absolutely not - the taste of meat with this storage method will be hopelessly spoiled. Therefore, do not listen to those who recommend freezing the delicacy - this will completely kill the taste of such expensive meat. How to water tomatoes with boric acid - tips for summer residents.

Firstly, hanging jamon must be stored in a dry and well-ventilated dark place, such as a cellar or a cool closet. Storage temperature should not exceed +18°C, away from sunlight and insects.

How to store jamon

Jamon is a real delicacy, and it originated 2000 years ago. To prepare it, they take the hind leg of pork, first salt it, then dry it and cure it. It would be incorrect to classify this unique product as a snack, just as it would be incorrect to call it an ordinary piece of meat on the bone.

Some people know how to cook it on their own, while others prefer to buy it at the market, but not everyone knows how to properly store jamon.

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