OUR IBERIANS
CONSUPTION
LOS JAMONES Y PALETAS "DEHESA DE EXTREMADURA"
do not need to be preserved in any special way; they just need to be kept in a cool, dry place, preferably hanging or on a ham holder.
Follow the steps below to properly taste the ham.
- The ham must always be consumed at room temperature, never cold
- The ham must be cut just before serving.
- The slices must be very thin and of medium length.
- All the slices must be streaked with fat in order to make the ham more flavourful.
STEPS
Properly PLACE the ham on the holder; the holder must firmly fasten the leg, which can be positioned to make cutting the slices comfortable.
SKINNING, consists of removing the top layers fat, and the crust formed by the mould that comes from the drying and maturation process. The first cut is perpendicular to the leg and then skinned on both sides. If the ham is going to be consumed in a short period of time, the whole ham can be skinned, if not, then it must be skinned as you go.
CUTTING: It is recommendable that the temperature of the ham be around 23ºC. The cuts will always be parallel, leaving behind a flat surface, without any grooves. The slices must be very thin, almost transparent, and will be equal to the width of the ham and no more 6 to 7 cm. On the plate, only one layer of ham is placed, perhaps with a slight overlapping.
FINALLLY, the meat that is stuck to the bones and cannot be cut into slices, but rather in uneven strips and chunks, which are excellent for many recipes and can even be eaten in "cubes". The bones, cut with a saw into pieces that are 10 to 12cm long, can be used to make tasty broths.