When tasting an Ibérico ham it is important to take into account a series of simple matters beforehand in order to achieve maximum enjoyment and use of the ham.
- Temperature. The most important aspect. The ham should be left in a room with a temperature of between 23 and 25º C. Once the product is prepared for cutting, the room should in turn be at the same temperature, so that the visible fat on the Ham will begin to dissolve slightly but without doing so completely.
- Bare. The ham will have all the fat removed, if it is to be consumed in a short space of time, or it will be removed in stages as it is consumed.
- Cutting tools. Sharp knife for removing the fat and a long, thin, flexible knife for slicing the ham. A paring knife is also advisable, a shorter knife blade and equally thin and flexible for easier use in certain areas. All these instruments should be very well sharpened.
Storage:
On the part already started: Once you have finished preparing the portions desired, cover the ham on its ham stand with a clean, cotton cloth, two options existing here:
- Cover the lean meat with slices of fat to avoid it drying.
- Do not cover the lean meat with this fat, but spread with a little piece of freshly cut fat from the lean surface once you are going to prepare the next portions.
On the piece not started: We recommend you keep it in a cool, dry place hanging by the hoof and it will balance by its own weight. It is also advisable to place a cone on the front tip of the ham to prevent slight dripping staining the floor of the room. |
