cortar-y-conservar-jamon-envasado

How to preserve Iberian ham once it has been started?

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Few people know the best ways to preserve Iberian ham once it has been cut. If you want to get the most out of your ham leg, you need to know these tricks that will help you keep it in the ideal state for consumption for longer.

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Keep reading! Don't miss out!

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Tricks to preserve an Iberian ham after starting it

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1. Ham cover

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Iberian ham
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Contrary to popular belief, it is advisable to avoid covering or wrapping ham in plastic or other materials. Ham is an organic product that must breathe and sweat. If we cover it, we will not be allowing it to do so, which can end up causing unpleasant odors and flavors.

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The best way to delay oxidation of the cut surface is to keep it covered with pork fat. The fat present in the leg, which we removed when opening the piece to prepare it for cutting, is ideal for this purpose.

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If, in any case, we want to protect the leg from insects or any other type of external agents, we can place a cotton cloth over it.

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2. Store at room temperature

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It is recommended to store the ham at room temperature, in a place where it can be kept at a temperature of between 10 and 15 degrees. If you are in a very hot area, try to keep it in a cool, dry place, away from appliances that give off heat.

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Sudden changes in temperature can alter the flavour, smell or texture of the ham.

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3. Avoid exposing it to sunlight or direct light sources

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Iberian ham with designation of origin from Dehesa Extremadura
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Never place the ham next to a window or a strong direct light source. You should try to keep the ham in conditions similar to those it experiences during its curing process in the drying sheds.

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Direct light can alter the organoleptic characteristics of ham and, like heat, can alter its flavour, smell, texture and even colour.

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4. Hydrate the ham with its own fat

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As well as being ideal for covering and protecting the cut surface, it is essential to keep the fat removed when opening the leg to hydrate it before and after cutting. As insignificant as it may seem, it is one of the best ways to prevent the ham from drying out too much. It also helps to enhance the flavour and give each slice a more visually attractive appearance.

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Remember to use only the white fat located under the outer covering and the meat. Never use the outer covering (yellowish in color).

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5. Vacuum packing

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Ham masters weigh and cut Iberian ham
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This is the best way to keep it fresh and with the same quality as the first day. If you decide to do so, it is recommended to cut the whole leg and vacuum pack it the same day you open it. Then, you just have to distribute it in packages of about 100 grams and vacuum pack it.

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If you don't have a vacuum-packing machine at home, you can always take it to a trusted butcher to do it or buy the leg already cut with a knife and vacuum-packed. There are very convenient formats that come with the whole leg cut with a knife + tips + bones and smaller and cheaper formats such as the boxes of sachets cut with a knife. Both are perfect because they are very convenient formats, ready to eat.

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If you want to continue discovering more useful information about Iberian ham and pork, be sure to check out the Ibéricos Montesano blog . Follow us on Facebook , Instagram and YouTube to keep up to date with all our news. And if you're a keen cook, discover delicious Iberian video recipes from Juanlu Fernández . We'll be waiting for you!

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