Tips for cleaning, cutting and storing Iberian ham using the right equipment
Iberian ham is a delicacy on the Spanish table and one of the country's greatest gastronomic treasures. Jamón Ibérico is a delicacy and its consumption is healthy as well. Now Christmas is approaching, and despite the passing of the years, the Spanish menu continues to offer this ham as one of its indispensable dishes. In fact, it is one of the most consumed foods at Christmas, along with lamb, oysters and turrone. But how do you cut Spanish ham, and more importantly, what is the best way to store it?
Many visitors to Spain decide this often During Iberian ham They take it back to their country and then they have to worry because they don't know how to cut it and store it. Because he is one All art To do this well, which is important because pork is often expensive. Therefore, an explanation of how to cut and store it Iberian ham.
Buy supplies
First of all, it is important to have good materials, e.g This special pork cutting knife For cutting the finest and thinnest slices of pork. It is also useful, and sometimes even better, to have a Spanish ham holder made of wood, e.g These are for sale here He is. And if you want to be special, you can have this Pork holder with extendable drawer includes three pork slicing knives To buy. This last option in particular is easy and also a great gift for true Spain fans. If you haven't bought pork in Spain yet, you can do that too here Including a ham holder and a ham carving knife, a Total package So.
Clean the pork
With the pork properly placed in hamhouder And necessities like that hamsnijmes We finished cleaning the pork. Using the pointed knife we need to make a deep cut from the pork shank to the point or bone of the pork. We will start from this line Crust and yellow bacon To clean. You should save this for later use.
Pork chops
Some experts also advise Start cutting At the ankle, because it contains a lower percentage of fat. If it is not eaten immediately, it will likely dry out. However, others believe that it is better to start with it Thicker partBecause fatty fluids flow down due to gravity and wet the ankle, preventing it from stiffening.
We start Places To cut. Measurement matters. It should not be greater than one Credit card. It is essential that the hand that is not cutting is always behind the area where we are cutting with the knife to avoid accidents.
Storing pork
Looks like we're there now…now eat and enjoy. But no, how do we do Storing Iberian ham Also important. We want to prevent the pork from drying out and we want Dehydration and oxidation Confrontation. To get started: Where can you store pork chops? Since we want to ensure a good temperature, it is best to preheat the pork At room temperature To leave, but in a place where there is nothing Sudden changes in temperature take place. Must be one Cool and dry place That do not receive direct light.
Then the part in contact with the air must be covered. First of all, it depends on the next cutting time. If we plan to be in The next 24-48 hours (No longer) cut from the same pork, it is recommended to cover it well Cling film.
But before we use this chip, the last trick is: to make White fat layer Which will act as glue. Where do these fats come from? When we initially cleaned the pork, we kept some of it Cover fatFats you don't eat. but Not the first rancid yellow layer of fatbut the layer below it with Whiter colour.
We'll take that pork fat with it The whitest part Rub it over it little by little cutting surface And the area that we cleaned, according to the experts’ report Jamonlovers on me. In this way we use pork fat to make… Protective layer Which helps keep the pork in good condition. This fat is not eliminated, but rather saved for next time.
Once we open the ham and don't intend to put it in Cut again in the next 24-48 hoursExperts recommend first covering the pork with meat White fat layer Then with A Matte black cotton canvas (Not plastic). However, there are pork experts who do not recommend rendering pork with fat because they say it alters the flavor. There are those who do not recommend covering it with cling film for a few hours.
Cutting by hand is better
Hand-carving pork is not just a matter of tradition. Cut it with a hamsnijmes It has important advantages:
- You have more control over the thickness of the slices. You can cut thin slices without the risk of damaging the meat.
- You can better feel the texture of the meat and the direction of its fibers. This way you can cut more tender and juicy slices.
- It is easier to cut irregular parts and edges precisely.
- You can respond better to differences in meat structure and fat veins.
To be able to cut pork by hand optimally, it must be one Good posture and technique very important:
- Stand firmly with your legs apart. Place the pork diagonally slightly forward.
- Grab the handle of it hamsnijmes Firmly but relaxed. Use your wrist, not your entire arm.
- Place the knife near the end of the pork and cut toward you in one smooth motion.
- Let the weight of the knife do the work, don't press too hard.
- Use a rolling motion with your wrist when cutting to get a smooth surface.
- Support the pork chops with your free hand while slicing.
With regular practice, you will develop the technique needed for the most delicious and juicy Iberian Pork Steaks or Jamón Ibérico.
Spanish Pork: Jamon Iberico vs. Jamon serrano
Jamon iberico and jamon serrano are both delicious and healthy dishes, but many people visiting Spain (and Spaniards themselves) don't know the differences between Spanish ham, so here's a brief explanation.
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