How to properly store jamon and prosciutto at home?

With the advent of supermarkets and boutiques of elite delicacies, everyone has the opportunity to try the exquisite national dishes of distant countries. Of particular interest is traditionally dried meat on the bone, so beloved by the inhabitants of Spain and Italy, but many are stopped from buying by the question of how to store jamon or prosciutto at home.

The wrong approach to this process can ruin the entire impression of eating the 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 storing and using dry-cured ham

The approach to creating jamon and prosciutto is approximately the same. Slightly dry Spanish or moist Italian jerky will delight you with its unique taste if the following conditions are met:

1. Despite the fact that these dishes are a type of raw meat, they can only be properly stored at room temperature. Constant exposure to cold air is detrimental to ham.
2. The unopened leg should be hung in the pantry or on the balcony of the house (subject to the temperature conditions), removing the packaging.

Tip: Prosciutto or jamon must breathe, so plastic wrap, foil or paper can only be used to transport the product.After just a few hours of being in an artificial casing, the meat begins to lose its taste.

3. The cut product can be consumed without fear for 3-4 months, provided that the cut is properly processed and the necessary environment is created at home.
4. It is not recommended to keep dried meat in close proximity to other aromatic foods. Fibers very quickly absorb foreign odors, which can lead to damage to the product.
5. The appearance of mold is not a sign of damage to the jamon. Colonies of noble origin should be rubbed with a cotton cloth soaked in olive oil to return the product to its marketable condition. It is better to cut off the skin after this treatment; it may taste 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 the meat will be hopelessly spoiled.
7. Sliced ​​jamon or prosciutto sold vacuum sealed should be consumed within a few hours of opening the package. If necessary, you can re-place the product in an airtight container, but this will not greatly increase its shelf life.

In addition, there are several secrets for storing specific national dishes. Compliance with them will allow you to appreciate the taste and aroma of dried meat without visiting its historical homeland.

How to properly store bone-in and sliced ​​jamon?

Purchasing a whole pork leg allows you not only to significantly save money, but also to extend the shelf life of the product. It is in this form that dried meat retains its valuable nutritional properties for as long as possible.

You just need to adhere to the following recommendations:

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

Chopped jerky must be consumed. If there are still a few slices left, they should be stored in the refrigerator at a temperature no higher than 5ºC. Place 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 prohibited. It is advisable to arrange the slices of meat so that they do not come into contact with the packaging.

If the jamon has been in the refrigerator for some time, then before serving it must be kept at room temperature for at least 10 minutes. This will give the taste the necessary richness, and the aroma – the lost brightness.

Features of storing prosciutto at home

The approach to storing prosciutto is not very different from the peculiarities of caring for jamon. But Italian jerky is moister, so there are a few things to consider:

1. After cutting a leg, you should not throw away the skin; it is best to cover the fresh cut with this element. Additionally, 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 trim it as needed.The taste of the meat will weaken already on the table and after a few hours there will be nothing left of the original aroma.
3. The cut slices should be laid out in a row, and not on top of each other, this will allow the flavor to fully develop and last longer.
4. Unused ham should be wrapped in a cotton towel and stored in the refrigerator. It is recommended to eat it within 24 hours.
5. Some experts argue 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 the meat is lost from such temperature exposure.

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

Ham on the bone is considered high quality and edible as long as it exudes its original aroma and does not have any formations on the surface (except for noble mold) or a specific taste. If signs of spoilage appear, the affected areas must first be cut off; underneath them there may be a completely usable product.