How to store jamon and prosciutto at home?

With the advent of supermarkets and boutiques of elite delicacies, each person has the opportunity to try exquisite national dishes of distant countries. Of particular interest is traditionally jerky on the bone, so beloved by the inhabitants of Spain and Italy, but the question of how to keep jamon or prosciutto at home stops the purchase of many.

The wrong approach to this process can spoil the whole impression of eating an original snack. Therefore, before buying a whole leg or part of it, you need to make sure that it is possible to create the proper conditions for it.

Basic rules for storage and use of dried ham

The approach to creating jamon and prosciutto is about the same. Slightly dry Spanish or wet Italian jerky will please its unique taste under the following conditions:

1. Despite the fact that these dishes are one of the varieties of raw meat, it can only be properly stored at room temperature. The constant exposure to cold air is detrimental to ham.
2. An unfinished leg must be hung in the pantry or on the balcony of the house (subject to the temperature regime), removing the packaging.

Tip: Prosciutto or ham should breathe, so plastic wrap, foil or paper can only be used to transport the product. After a few hours in an artificial shell, the meat begins to lose its taste.

3. The incised product can be used without fear for 3-4 months, provided that the slice is properly processed and the necessary environment is created at home.
4. Jerky is not recommended to be kept in close proximity to other flavorful products. Fibers absorb odors very quickly, which can lead to damage to the product.
5. Mold is not a sign of jamon spoilage. Colonies of noble origin should be rubbed with a cotton cloth dipped in olive oil to return the product to its marketable appearance. It is better to cut the skin after this treatment, it may slightly bitter.
6. Freezing in the refrigerator or freezer is strictly prohibited. No matter how many months of storage this approach promises, the taste of meat will be hopelessly spoiled.
7. Sliced ​​jamon or prosciutto sold in a vacuum should be consumed within a few hours after opening the package. If necessary, you can re-place the product in sealed containers, but this will not greatly increase its shelf life.

In addition, there are several secrets for storing specific national dishes. Their observance will allow you to appreciate the taste and flavor of jerky without visiting its historical homeland.

How to store jamon on the bone and in sliced ​​form?

The acquisition of a whole pig leg allows not only to significantly save money, but also to extend the shelf life of the product. It is in this form that jerky preserves its valuable nutritional properties for as long as possible.

It is only necessary to adhere to the following recommendations:

• We find at home the driest room in which it is possible to maintain the temperature within 15-20ºС. Differences in indicators should be avoided, this negatively affects the quality of the product.
• The massive ham will be stored longer if it is coated on all sides with melted fat. In extreme cases, you can do with olive oil.
• After cutting a piece of meat, cut the slice with fat and cover it with a clean cotton cloth.

Sliced ​​jerky should be consumed. If several slices are still left, they must be stored in the refrigerator at a temperature not exceeding 5 ° C. Put the pieces on a plate and cover with foil or a damp towel. The shelf life in this case does not exceed 12 hours. Cling film and plastic containers are not allowed. It is advisable to arrange the slices of meat so that they do not come into contact with the packaging.

If the jamon was in the refrigerator for some time, then before serving it should be kept at least 10 minutes at room temperature. This will give the taste the necessary saturation, and the aroma - the lost brightness.

Features of prosciutto storage at home

The prosciutto storage approach is not very different from the features of jamon care. But Italian jerky is more humid, so there are several features:

1. Having cut your leg, do not throw away the skin, it is with this element that it is best to cover a fresh cut. In addition, it is recommended to lubricate it with any unrefined vegetable oil. If there is no skin, then it can be replaced with oiled food parchment.
2. It is strictly forbidden to cut the product for future use, it is better to cut it as necessary. The taste of meat will weaken already on the table and after a few hours nothing will remain of the original aroma.
3. Sliced ​​slices need to be laid out in a row, and not on top of each other, this will allow the taste to fully open and hold out longer.
4. Unused ham must be wrapped in a cotton towel and stored in the refrigerator. It is recommended to eat it during the day.
5. Some experts say that prosciutto, unlike jamon, does not react so negatively to freezing. The taste of the dish really does not suffer so pronounced, but such a valuable creamy consistency of meat is lost from such a temperature effect.

The listed rules for storing jerky meat apply only to preparations prepared in accordance with all the rules of the genre. Homemade products may have their own specifics, which will have to be taken into account.

Ham on bones is considered to be of high quality and edible, as long as it exudes its original flavor, has no formations on the surface (except for noble mold) or a specific aftertaste. If traces of spoilage appear, the affected areas must first be cut off, a completely usable product may appear under them.