Select haunch of 1.5 – 2 year old pigs. There are two main types ham,and "Serrano" and "Iberico". The main difference is not in method of preparation, and from a breed of pig they cooked and what the pig was fed. These pigs can be distinguished externally by the color of the hooves – it is white the breed Serrano, and black – Iberico.
Pour pork roast a large quantity of coarse salt. Salt penetrates into the muscle tissue, helps to dehydrate the meat, preservation and appearance of the characteristic odor and color of dried product. Keep the ham at a temperature of from 1 to 5 degrees Celsius with a relative humidity of 80 – 90%. The time of salting, the hams are on average one day per kilogram. Rinse the ham from the remains of the salt with cool running water. Leave a pig's foot for 2 days at a temperature of about 30 degrees Celsius for water runoff.
Soak the meat in the refrigerating chamber at a temperature 3 to 6 degrees Celsius and a relative humidity of 80 – 90% within 35 to 45 days. This method ensures an even distribution of salt and moisture removal from muscle mass.
Hang the ham vertically for drying. Gradually raise the temperature to 15 – 17 degrees Celsius at one degree every week for 90 days. And the humidity is reduced to 70 – 75%. Dehydration of the meat and continues the process of exudation, the grease penetrates between the fibers of the muscle tissue.
Leave dried ham to Mature in the cellar at a temperature of 8 – 10 degrees Celsius. Jamon is necessary to sustain not less than 12 months, but not more than 42 months. It is at this stage of drying under the influence of the microflora of the ham acquires its inherent texture, taste, and smell. To feel specific aroma, testifying to the readiness of the hamand the ham is pierced with a thin long needle, made from cow or horse bones.
Cut ham slices (slices) sharp, thin, long knife, by placing the ham on a special stand – hamERU. Cut grease with melted fat to prevent drying of meat. Ham is served as a snack, added to soups, salads, main dishes and even desserts.
The darker slice of ham, the moisture in the meat less.
Advice 2: How to slice jamon
Ham or Jamón is a Spanish culinary specialty, it is divided into two types – jamon Iberico and jamon Serrano. Both dry cured ham, made according to special technology of meat special pigs. Jamon Iberico receive from black Iberian pigs, Serrano from white pigs the Jersey breed. Jamon Iberica de bellota is the most expensive. All types of ham made from hind pork legs, ham from the front bears a different name.
You will need
- ham knife;
- holder for hams;
- small knives.
Ham stored in a cool dry place at temperatures from 10 to 15°. Cut the ham when it will be warmed up to room temperature (21оС), and grease it will Shine. The slices should be thin as tissue paper and each need to leave a little fat to give it juiciness. Ham is not cut in advance and not to store cut. Exception – sliced in vacuum packs, but real connoisseurs believe that they are due to machine cutting and this method of storage will lose some aroma and flavor.
Traditional holders for ham are Jamoneros. They consist of planks solid wood, lock and special hinges with screw key – these parts are made of stainless steel. He leg is divided into the following parts: the thickest maza, contramaza, below it is the front part of the ham and the part around the hoof. If you are not going to eat the entire ham at once, begin the cutting with the narrow part, contramaza, as it is believed that this area quickly becomes too dry.
Place the ham in the holder, securing the hoof in the loop screw. If you want to slice the entire ham at once, start with what you cut away all the skin and the top fat. If you're cut off from it a little, remove them with a small piece. The skin just slide off the leg, so that then it was possible to cover her and the remaining fat meat. Remove fat and skin with small sharp knives.
Take ham knife – narrow, long and flexible. Check whether it is sharpened, if necessary, correct sharpening. Cut the meat into thin transparent slices, toward you, holding a plate of ham up a bit. Meat about the bones later.
When you're finished cutting the ham, cover the remainder with pieces of fat cover with skin. If skin and fat is not enough, put the cut wax paper for baking. For extra protection, cover the ham with a towel. Turning to the cutting of the bottom side, flip the ham in the holder.
After you cut almost all the ham, continue to meat on the bone. Cut it into small knives thick slices, cut on a Board into cubes. They put them in soups and various stewed dishes. The bone sawing into pieces and added to soups and stews to impart the unique smoked flavor. Pieces of bone can be frozen and stored in the freezer.