Jamon or Jamón is a Spanish culinary specialty and is divided into two types - Iberico Jamon and Serrano Jamon. Both are dry-cured ham made using a special technology from the meat of special pigs. Jamon Iberico is obtained from black Iberian pigs, serrano from white Jersey pigs. Jamon Iberica Beyote is the most expensive. All types of jamon are made from the hind legs of pork; the ham from the front has a different name.
It is necessary
-
- ham knife;
- sharpening;
- ham holder;
- small knives.
Instructions
Step 1
Jamon is stored in a cool dry room at a temperature of 10 to 15 ° C. Cut the ham when it warms up to room temperature (21 ° C) and the fat shines on it. The slices should be as thin as tissue paper, and a little fat should be left on each to give the ham a juiciness. Jamon is not pre-sliced and kept sliced. The exception is vacuum-packed slices, but true connoisseurs believe that they lose some of their aroma and taste due to machine cutting and this storage method.
Step 2
The traditional ham holders are called Jamoneros. They consist of a solid wood board, a stop and a special hinge with a screw key - these parts are made of stainless steel. The ham itself is divided into the following parts: the thickest maza, underneath is the contramaza, the front part of the ham and the part near the hoof. If you are not going to eat the whole ham at once, start slicing at the narrowest part, contramaza, as this area is thought to get too dry very quickly.
Step 3
Place the ham in the holder, securing the hoof in the loop with the screw. If you want to slice all the jamon at once, start by slicing off all of the skin and top fat. If you are going to cut a little from it, remove them from a small piece. Just slide the skin off the ham so that later you can cover the meat with it and the remaining fat. Use small, sharp knives to remove grease and skin.
Step 4
Take a ham knife - narrow, long and flexible. Check if it is well sharpened, if necessary, correct the sharpening. Cut the meat into thin, transparent pieces, towards you, holding the plate of ham slightly upward. Leave the meat near the bones for later.
Step 5
When you are done cutting the jamon, cover the rest of it with pieces of fat, cover with skin. If there is not enough skin and fat, place oiled baking paper over the cut. Cover the ham with a towel for extra protection. Moving on to slicing the bottom side, flip the ham in the holder.
Step 6
After you've cut almost all of the ham, move on to the meat on the bone. Cut it with small knives in thick pieces, cut on a board into cubes. They are used in soups and various stews. The bone itself is sawn into pieces and added to broths and stews to give a unique smoky flavor. Bone pieces can be frozen and stored in the freezer.
