When buying a good Serrano Ham or Iberian Ham; or the Ham that we like the most, the normal thing is to enjoy its exquisite flavor to the fullest, without wasting a single part of the piece. But, what happens when we cannot consume a whole Iberico ham leg so quickly?
Now that Christmas is coming, one of the best gifts is an Pata negra Ham. If there are several people who give you this gift, you can get together with two or three pieces at the same time, and of course, although they are exquisite, it is difficult to eat so much in a short time.
In this article I will tell you how is the best way to preserve the leg, be it ham or pork shoulder, so that you can enjoy its aroma and flavor for longer.
Keep the ham without starting.
It is easy to calculate how long a spanish ham lasts without starting, since it leaves our facilities at the exact point to be consumed, but if it is going to take a few weeks to start it, the best way to keep it is the following:
• Remove the protective mesh that covers the piece.
• Hang it in a dry place away from sunlight.
• Avoid being near a source of heat and humidity.
In this way, the duration of the ham reaches one year. On occasion you may find that some mold grows, but do not worry, nothing happens, it is even a good sign, since it is the result of the healing of the piece. If you want, you can wash his face by painting it with sunflower oil, never olive. Although you have to have a lot of willpower to have a ham hung for so long without sinking your teeth. I recommend that you do not take too long to enjoy its flavor, we must take advantage of the delights that life gives us!
And to take advantage of these delicacies, I remind you that in our online store Jamón Pasión, you can find a wide variety of hams, shoulders and other products of good quality and at affordable prices because we do not have intermediaries.
Keep the ham started.
If you want to start savoring this delicacy, I remind you that we have an article where we explain how to cut a ham at home.
Remember to cut only what you are going to consume at the moment.
Well, let's get down to business ...
What do you have to do to keep a started Serrano Ham?
• The first thing is to leave it at room temperature, but remember that it is the furthest from sunlight and heat sources.
• The second thing is to put on top of all the meat that has been exposed, the fat that you have removed when cutting. In this way, the ham not so dry.
Another way is to use the blunt part of the knife to gently scrape the fat off the ham leg and thus remove some of the fat, something similar to butter. Then, with the same finger, cover the meat that is in sight. It is another way to prevent the ham from drying out.
• Third step, cover it with an opaque, lint-free cotton cloth that is very clean.
Another question. How long does an started leg of ham last?
It's not going to get bad, but dry, yes, and quite a bit over the weeks. Now, the process will be faster in a Jamon Serrano than in an Iberian one.
The Jamon Iberico, regardless of whether it is bait, field bait or a Pata Negra ham, will take longer to dry, thanks to the intramuscular fat characteristic of Iberian pigs.
The serrano, not having this property, except for the Duroc breed pigs, the only breed allowed to be crossed with Iberians, will dry out earlier.
The porc shoulders will also last a little longer without drying out, since the front legs of the pig have a much higher proportion of fat than the back.
But come on, don't panic; If you follow all the steps above, you can easily enjoy any piece for a month. The secret is that you buy pieces of the weight according to what you are going to consume. If you are many at home, a very big ham; if you are two or 3, a smaller ham, around 6 kilos; and if it is for you alone, perhaps with a serrano Ham shoulder you will be left over.
Other tips that can help you.
And if we continue talking about the best conservation of your delicious Serrano Ham, I want to tell you some things and give you more tips that will surely help you.
1.- When you are cutting the ham, remove only the bacon that you need to reach the meat, since this is a very good protector. Remember, only the necessary bacon.
2.- Do not put the piece in the fridge. Keep it in a cool, dry place protected from sunlight.
3.- Keep your ham knives clean and sharp. A good maintenance of the tools makes the cut more precise and the leg is not damaged so much, preserving the nuances and textures better.
You already know that my team and I will be happy to help you with any questions you have when buying at jamonpasion.com. You can call me by phone or talk to me through the chat on our website. We are here to answer your questions. And we do all of this with Passion!