Dry-cured pork leg is a real attraction in Spain. This delicacy must be treated with respect. Jamon is served exclusively solo, thoughtfully choosing an accompaniment to it - for example, a melon of a certain type. So that the pleasure of eating ham is not overshadowed by anything, it must be properly stored. Otherwise, an expensive delicacy may deteriorate, and this is unacceptable.
It is necessary
- - polyethylene film;
- - foil;
- - refrigerator.
Instructions
Step 1
Jamon is stored for a long time, while it is not too demanding on temperature. If you bought a boneless ham, leave it quietly at room temperature (about 20 degrees). An uncut ham can last for a year or more, the cut will need to be consumed faster - in about six months.
Step 2
Boneless jamon is more demanding in terms of temperature. The optimum temperature for him is from 0 to 5 degrees. A ham in an airtight container can be stored for about a year. If the vacuum cover is opened, wrap the jamon tightly in plastic wrap and try to consume it within a month and a half.
Step 3
If you purchased vacuum-packed ham slices, store them in the refrigerator for up to 6 months. Use an opened package within two weeks. The jamon that has lasted longer will not deteriorate, but it will significantly worsen its taste.
Step 4
Do not leave the ham open - it will wear off quickly. Wrap opened plastic packages tightly in cling film or foil. The cut bone-in ham can be preserved in another way. When cutting it, save the upper part and after eating the next portion of the delicacy, carefully cover the cut with it. If such a "cap" is not preserved, the cut can be tightly wrapped with parchment or a cloth soaked in olive oil. The freshness of the ham and the foil will keep well. Wrap it tightly around the open part of the ham.
Step 5
If you store your ham in the refrigerator, remove it and let it sit at room temperature before using it. After that, start slicing. Pack the leftover delicacy and put it away until next time. If the serving of the sliced ham is delayed, cover the dish with a towel soaked in cold water and wrung out well. This will prevent the ham from drying out and chapping.
