Dry-cured pork gammon – the real sight of Spain. It is necessary to handle this delicacy respectfully. Jamón is served exclusively solo, having thoughtfully picked up to it maintenance – for example, a melon of a certain grade. That the pleasure from consumption of jamón saddened nothing, it needs to be stored correctly. Otherwise the expensive delicacy can deteriorate, and it is inadmissible.
It is required to you
- - polyethylene film;
- - foil;
- - fridge.
Instruction
1. Jamón is stored long enough, at the same time it isn't too exacting to temperature. If you got jamón on a bone, quietly leave it at the room temperature (about 20 degrees). Uncut gammon can lie year and more, cut it will be necessary to use quicker – approximately for half a year.
2. Jamón without bone is more exacting to temperature condition. Comfort temperature for it – from 0 to 5 degrees. It is possible to store gammon in a sealed package about a year. If the vacuum cover was opened, densely inwrap jamón in a polyethylene film and try to use within one and a half months.
3. If you got cutting of gammon in vacuum packing, you store it in the fridge no more than 6 months. Use the opened packing in two weeks. The jamón which lay longer won't be spoiled, however will significantly worsen the flavoring properties.
4. Don't leave gammon open – it will quickly be weather-beaten. Densely wrap the opened plastic packings in food wrap or a foil. The cut ham on the bone can be saved in a different way. Making an incision it, keep the top part and after the use of the next portion of a delicacy accurately cover with it a cut. If such "lid" didn't remain, the cut can be wrapped up densely in parchment or fabric moistened with olive oil. The freshness of jamón and a foil won't bad keep. Densely wrap up in it an open part of gammon.
5. If you store jamón in the fridge, before the use get it and let's lie down a little at the room temperature. After that start cutting. Pack the remains of a delicacy and remove to next time. If giving of the cut jamón on a table is delayed, cover a dish with the towel wetted in cold water and which is well wrung out. So you protect jamón from drying up and chapping.