Jamon Iberico is a type of cured ham that is made from the hind leg of the Iberico pig, a breed of pig that is native to Spain. The process of preparing Jamon Iberico involves several steps, including curing, drying, and aging. Here is a recipe for preparing Jamon Iberico:
1 hind leg of Iberico pork (about 8-10 kg)
Salt (about 3% of the weight of the meat)
Start by selecting a hind leg of Iberico pork that is well-marbled with fat. The meat should be firm and have a deep red color.
Clean the hind leg of any excess fat and sinew and make sure the bone is clean.
Next, mix the salt with paprika (if using) and rub it all over the meat. Make sure to cover all surfaces, including the bone.
Place the hind leg in a container and cover it with a clean cloth. Leave it to cure in a cool, dry place for about 2-3 weeks.
After the curing process, remove the hind leg from the container and wipe off any excess salt.
Hang the hind leg in a well-ventilated area to dry. The drying process can take anywhere from 3 to 6 months, depending on the humidity and temperature of the area. It is important to check the meat regularly and to turn it to ensure it dries evenly.
Once the meat has dried, it’s time to age it. The aging process can take anywhere from 6 months to 2 years. During this time, the meat will develop a deeper flavor and a more delicate texture.
Once the aging process is complete, the Jamon Iberico is ready to be sliced and served. It should be sliced very thin and served at room temperature.
Jamon Iberico is best served with a good bread, some olive oil and a glass of sherry. It can also be paired with other Spanish delicacies such as manchego cheese, olives and quince paste.
Preparing Jamon Iberico is a time-consuming process, but the end result is a delicious and high-quality cured ham that is packed with flavor and texture. It is important to note that it’s a product that requires artisanal techniques, and it can be expensive. However, it’s worth it for the unique taste and the cultural significance of this Spanish delicacy.
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