Sometimes, when you buy an Iberian ham, when you remove the wrapping, the outer layer may be partially covered with mould. Far from being a symptom of poor condition, this is a natural process and a symptom of good curing of the ham. Thanks to this, maturation can take place. In fact, if you go to a dryer of Iberian hams, you can see how they are covered with mould.
The curing of Iberian ham
Actually, the curing process of an Iberian ham is nothing more or less than its dehydration, the loss of water, as we are starting from a piece of raw meat and therefore very hydrated; therefore, the first step to help this loss of water is to cover them with salt. For this reason, and with the help of the humidity and temperature in natural drying sheds, moulds and yeasts proliferate. This is a completely natural process and a sign that the Iberian ham is curing correctly.
Spanish ham in the drying sheds
Once cleaned of salt, the Iberian hams are coated with lard and hung to continue the maturing process and continue to lose water. This is when the moulds start to proliferate. If all goes well, you can see two different shades of mould: a greenish colour in the areas of greatest dehydration and a whitish colour in the areas of least water loss.
Thanks to this natural layer of yeasts, it is possible for the ham leg to slowly mature and acquire its characteristic flavour, texture and aroma.
Problems of mould in Iberico ham
It is well known that mould, although necessary and beneficial for the ham, is very attractive and food for the ham mite, so it is necessary to control it, as it could spoil the piece that has cost so much work, years, if we are talking about an Iberian acorn-fed acorn-fed ham. For this reason, two or three times a year, they are coated with oil, always sunflower oil, never olive oil, as this could modify the organoleptic properties of the Iberian ham.
This process controls the mite and also softens the outer layer so that it does not become too hard and the meat inside does not remain raw.
Avoiding mould on Iberico ham at home
As I have explained, mould is not a problem, on the contrary, it is necessary, although it must be controlled.
When you buy an Iberian ham, it is already free of mould, but when you prepare the product, pack it with paper and its cotton cover, this can create humidity and when you receive it, it may have created a little mould. But don't worry, just put some sunflower oil on a napkin, if you don't have a food brush and spread it on. Or just wipe it off with a cotton cloth or kitchen napkin.
Once opened, never cover the whole cut, just put a tea towel over it, but let it breathe. So that the cut layer does not dry out too much, you can scrape a little fat from the Iberian ham with the blunt side of a knife and spread it on that part.
Buy the best quality Jamon iberico
In the online ham shop, Jamón Pasión, all our hams are sent directly from the drying rooms, where the producers keep them in the best conditions of humidity and temperature, so you will always receive at home the acorn-fed Iberian ham or the one you choose, in the best conditions.
What's more, you already know all the beneficial health properties of this food, even for pregnant women it is good to eat Iberian ham.