From this article you will learn what jamon is and how to cook it.
Jamon is a Spanish national dish. They make it from the back of the pig’s legs for a long time: first they salt it, then dry it and dry it. How to cook jamon? Find out in this article.
What is jamon?Jamon Iberico
Jamon is a hind leg of a pork, cooked first by salting and then by drying for a long time.. Jamon is a delicacy and is very expensive.
Front pork legs they also cook according to the same recipe as jamon, but the name of the finished dish is different - pallet. There is less meat on the front legs, and a pallet therefore costs less than jamon.
Jamon began to be cooked close 2 thousand years ago in order to preserve meat longer, because there were no refrigerators then.
Jamon happens 2 types:
Iberico - jamon made from a pig of the Iberico breed, which was bred specifically for the preparation of jamon. The pigs of this breed are black, and their meat is very tender and soft.
Serrano - jamon made from a common and not purebred pig. Such jamon is cheaper.
How to cook jamon: instructionProperly cooked jamon matures for nearly 3 years
To fully cook jamon, you need to spend 2-3 years. All cooking jamon is divided into 6 stages:
- Salting. After the carcass of the pig has been cut, excess fat is cut from the back ham, and the ham is placed in a large bowl and sprinkled with sea salt to completely cover the meat, and put in a cold place (about + 5̊C). The duration of salting out depends on the size of the ham, usually how many kilograms a pork leg weighs, how many days it needs to be salted, but not more than 2 weeks.
- Salt flushing. Salt is washed off the pig’s legs with clean water and suspended so that the glass and the ham dry.
- Salting out. In special chambers with the same cool temperature, the ham is suspended for a long time, about 2 months, where they are uniformly salted.
- Drying. Then the hams in limbo are dried in a ventilated room, and the meat is soaked in fat. This stage takes 6-36 months.
- Drying. The ham is transferred to the cellar with a special microclimate and a temperature of + 8-10̊ C, suspended, and here they mature completely, it will take 9-12 months.
- Jamon is ready, you can try. When the jamon is ready, the cortador (a person specially trained to cut and serve the jamon) first tastes it. He pierces the jamon with a special bone stick in several places, and sniffs it, determining its readiness by smell.
The average weight of jamon is about 8 kg. In the homeland of jamon, in Spain, it is sold everywhere: butchers, restaurants and supermarkets.
How to eat jamon?Jamon served with sweet melon, stewed or baked vegetables, herbs
Jamon is cut into thin, almost transparent slices. At home, in Spain, it is served with figs or melon - and no sandwiches. The combination of salted meat with sweet fruit gives an incredible taste.
If the combination with fruits does not suit you, then the jamon can be served with stewed vegetables, especially eggplant, zucchini, tomatoes, green beans, cabbage, and herbs.
Of the drinks, it is advisable to serve dry or semi-dry red wine, beer to the jamon.
What mistakes do you make when making jamon at home?You can’t completely cut the skin from the hams, so the hams can get very dry
If you want to make jamon at home, consider the mistakes that are often repeated and do not:
- You can’t cut off all the skin from the pig’s legs, but only a small part, the skin protects the meat from drying out.
- If the ham covers a thick layer of fat, it must be cut off, otherwise the salt will not reach the meat, and the meat will not salt out.
- You need to use large sea salt, it draws excess moisture from the meat.
- If during drying white spots appeared on the ham - everything is fine, the meat has not deteriorated, this is how salt works.
- Make sure that the skin remains intact throughout the entire process of making jamon, if it is pierced in at least one place, the whole ham may go bad.
- If dark spots appear on the ham during drying, you do not need to cut them off, but wipe with alcohol.
- Jamon needs to start cooking in the winter.
- If the jam is cut for several days, so that the edge of the jam is not weathered, it is lubricated with melted butter or vegetable oil.
So now we know a little more about such a delicacy as jamon.