Jamon – what is it, how to cook. Home-made jamon recipe

The content of the article

• Spanish jamon
• How do jamon
• What do jamon eat with?
• How to make jamon at home
• How to store jamon

Spanish jamon is not ham, but dried pork. This is a delicious homemade delicacy made from the hind leg of a pig, which was salted, dried, and then dried. The dish practically does not contain cholesterol, you can eat it every day. It differs from Parma ham (prosciutto) in that the taste of dried ham is more salty due to the difference in production technology. Every Spaniard Knows What Jamon Is.

Spanish jamon

Jamon – what is it? In Spain, these types of jamon are made:

• Serrano – inexpensive with a white hoof. Get it from the meat of white pigs, and it matures from seven months to a year.
• Iberico – will cost more, with a black hoof. Iberian black pigs are fed corn from an early age, then grazed on mountain expanses, taking a photo. Before slaughter, they are fed with acorns for several months, achieving a special smell and taste. The most expensive bayot and resaw. It’s hard to buy outside of Spain.

How do jamon

What jamon is made of, how it is salted and ripened:

1. The dish is made from the back leg, removing excess fat, and is covered with sea salt for two weeks. The process takes place in a cold room, at a temperature of 0 to + 8 ° C. It is important to know how to prepare your foot for the next process..
2. Then washed from excess salt, dried, shaped and suspended vertically.
3. Then salty and equalized the degree of salinity in the wet chamber from 1 to 2 months.
4. The main process of drying the recipe completes: vertically suspended hams ripen. Shelf life is determined by piercing with a needle from beef bone, according to the special aroma make a conclusion.

What do jamon eat with?

The product is considered a dietary food, contains healthy fats, low calorie content. What is jamon with? Olives, herbs, cheeses (delicious with curado) are suitable for the dish. Spaniards stew ham with shrimps, add to salads, because it gives any dish a unique taste and aroma. Small daily servings of jamon are considered a diet when it comes to how to cook. set in front of a professional: it tastes good with dry red wine, beer. Subtlety for cooking hot dishes – adding at the end of cooking, so that the fat is slightly melted.

How to make jamon at home

How to cook properly dried home-made ham? To cook it at home, you need to choose and buy fresh pig meat (hind leg), a well-ventilated cool room. It is important that the pig is fed with acorns, then the dish will be called jamon. The appearance of the ham will add color to Spain, fill the room with a pleasant aroma. Cooking takes a long time, almost like beef, and buying such a ham is expensive.

Ingredients:

• Ham;
• sea ​​salt 3 times the weight of the ham itself, a little ordinary salt.

Cooking method:

1. To clear a fat of pork ham, to sprinkle with salt.
2. Soak for 2 weeks in a cool place, so that it is evenly salted.
3. Rinse off excess salt, shape.
4. Hang in a well-ventilated room to dry. Periodically change the temperature from lower to higher so that the process of sweating occurs (excess fat and moisture are removed).
5. After that, the ham is taken out into the cellar for ripening, for about 12 months. After that, you can cut the meat.

How to store jamon

Home-made dry-cured ham is stored in the kitchen, which is suspended up to the ceiling with a hoof at a temperature of 15-20 ° C, avoiding sudden changes in temperature. The cut-off point after use is greased with animal fat, olive oil (this can be seen in the photo). If mold appears, wipe with a rag moistened with olive oil. Observing simple storage conditions, you will enjoy this product for a long time. This is delicious. Cured pork is stored in the refrigerator, numerous photos confirm this fact.