Dried ham ham is a national Spanish dish. The recipe has been known for more than two thousand years and over the years nothing has changed in the production of this meat delicacy.
Instructions
Step 1
Choose a ham from a 1, 5 - 2 year old pig. There are two main types of jamon - "Serrano" and "Iberico". Their main difference is not in the method of preparation, but from what breed of pigs they were prepared and what this pig was fed with. These breeds of pigs can be distinguished externally by the color of the hoof - it is white in the Serrano breed, and black in the Iberico.
Step 2
Add plenty of coarse salt to the pork leg. Salt penetrates into muscle tissue, promotes dehydration of meat, preservation and the appearance of a characteristic smell and color of the dried product. Keep the ham at a temperature of 1 to 5 degrees Celsius with a relative humidity of 80 to 90%. The salting time for ham is on average one day per kilogram. Rinse the ham to remove salt residues with cool running water. Leave the pork leg for 2 days at about 30 degrees Celsius for the water to drain.
Step 3
Incubate the meat in a refrigerator at a temperature of 3 - 6 degrees Celsius and a relative humidity of 80 - 90% for 35 - 45 days. This ensures an even distribution of salt and removal of moisture from the muscle mass.
Step 4
Hang the pork leg vertically to dry. Gradually raise the temperature to 15 to 17 degrees Celsius, one degree every week for 90 days. And reduce the humidity to 70 - 75%. Dehydration of meat continues and the process of exudation takes place - fat penetrates between the fibers of muscle tissue.
Step 5
Leave the dried pork leg to ripen in the cellar at 8 - 10 degrees Celsius. Jamon must be aged for at least 12 months, but not more than 42 months. It is at this stage of drying, under the influence of microflora, that jamon acquires its inherent consistency, taste and smell. To feel the specific aroma, indicating the readiness of the ham, the ham is pierced with a thin long needle made of cow or horse bone.
Step 6
Cut the ham into slices (slices) with a sharp, thin, long knife, placing the ham on a special jamonu stand. Brush the cut with melted fat to prevent the meat from drying out. Jamon is served as an appetizer, added to soups, salads, main courses and even desserts.
