How To Carve Serrano Ham Leg

Our step-by-step instructions are the ultimate in how to perfectly carve a serrano ham that will satisfy your appetite and leave your guests in awe.

Spain is famous for its delicious meats. From the thinner fabric of Mallorcan sobrasada comes a lovely carving whole serrano hamYou don’t have to go far in this wonderful country to find a regional variation on the pork delicacy. Spaniards eat it more per person than any other country in the world – and it’s easy to see why. As this is a show meat dish that gets party guests talking, tastes incredible, and requires a very specific, meticulous method to carve successfully.. Read: how to carve serrano hamSerrano ham in particular one of our most popular products at Basco, and this is largely due to the tantalizing flavor created by the traditional processing that goes into every piece of ham that we offer. . Before we can learn about how to carve a serrano well, we need to really understand this curing process and the journey your jamon goes through before it reaches your table.RIGHT MEAT THE RIGHT WAYThere are different types of ham, each with its own unique flavor, and it’s the breed of pig that sets the jamon apart. The two most famous types of jamon in Spain are jamon iberico and jamon serrano. Iberian ham, also known as pata negra, comes from a breed of black Iberian pig that is native to both Spain and Portugal, while serrano ham is from a breed of white hoofed pig. mountains, and it is a perennial deli that has been popular for millennia. Each jamon serrano is covered with sea salt for about 20 hours, after which it is washed before being hung to dry in the cool mountain air for 15 months. During this curing time, the deli will lose up to 40% of its weight as the fat melts and the chemical change means that the salty flavor will permeate the meat. The ham we supply comes from Spanish Duroc pigs born in the Sierra de la Demanda region, an area in the provinces of Burgos and La Rioja in northern Spain. These animals are raised humanely, fed corn and grain, and raised on lush pastures before undergoing healing and being transported to the UK.SIGNS OF APPROVALSince it has such a measured curing time and can be an expensive product, it is important that you know the quality before buy serrano ham. We source only ETG certified animals, meaning that each of these meats comes with the Guaranteed Traditional Specialties certification. quality seal and ensure all of our hams meet the stringent criteria required. These criteria include key factors, such as how long the meat can be stored and whether it has at least 1 cm of fat. hygiene standards. This fully ensures the jamon is of the highest quality before it can be sold. Read more: How to sharpen a Karambit knife? Curved knife sharpenerFROM FORK TO FORKBy the time you make the decision to buy serrano ham and it’s in your kitchen, it’s already had an impressive journey. Once you’ve brought it home and before you’re ready to start carving by following our guide below, you’ll need to know the key important serrano ham storage tips to keep the meat at its best. whole serrano ham continue to cure until it has been cut into, so you can keep it for up to 12 months, where the flavor will continue to be strong until you are ready to carve. If it still contains bones, you need to store it in a cool, well-ventilated and dry place, and you need to hang it with a string or keep it in a serrano ham stall called jamonero.The storage rules change after it is engraved. For the best place to keep it once you’ve started carving, read below our guide.FEED PARTYJamon serrano is an extremely versatile meat, and Somalo Serrano Gran Reserva . ham is the perfect choice for a wide range of serrano ham and other recipes Spanish Meat Recipes. We tried a variety of minced meats from all over Spain before choosing this one – and when you taste it, you’ll see why it’s worthy of our customers. it takes center stage on the table in a party. It’s meat you can really show off and is sure to get your guests talking. Whether thinly sliced ​​and presented beautifully or cut into cubes and put in a casserole, every dish is delicious. buy serrano ham – you will need to know how to cut it properly.

Here we bring you instructions on how to perfectly carve serrano ham legs so you can get the most out of this intricately prepared meat dish:

1. BEFORE STARTING: PREPARATION

Before carving ham, you will need a serrano ham stand and a serrano ham knife to carve – you’ll actually need three knives: a ham knife, a paring knife, and a cooking knife, which has a wide blade. We have a Professional ham carving knife at Basco, and this is probably the best knife for slicing serrano ham. No cooking is required, so simply place your foot on the jamonero stand with the broth knife facing up and check that it is firmly attached. Ensure maximum grip by placing a damp cloth underneath the rack and make sure your hands are clean and dry as they can get greasy as you cut into the meat.

2. NEED CONSIDERATION

Before you start cutting a ham, consider how much of its meat will be consumed. If it’s not meant to be eaten quickly and you’re planning on eating it for a longer period of time, it’s best to just cut the back fat from the part of the ham that will be eaten. This means that meat that is not eaten will retain its quality. If you’re eating serrano for a longer period of time, start with what’s called the maza, then the punta, and finally consume the final contramaza.

3. CUT FIRST

Read more: How to show hidden information on the facebook market Once you have decided how much to eat, use a chef’s knife to make a vertical slit around the ham. This is the starting point from which you will start cutting on both the maza and contramaza sides.

4. MYSTERIOUS

Once the vertical cut has been made, begin to remove the outer skin of the area you will begin carving. Use the scalpel to make a small incision all over the area you will be peeling and slowly begin to cut the skin away. Peel the whole leg if eating quickly, or peel if not. Remember to keep large slices of fat under the hard skin to cover the ham so it doesn’t dry out if you don’t eat it all. Trim off the white fat until the ham begins to appear.

5. START Sliding

From the longitudinal cut, use a slicing knife to cut the leg down, making sure all cuts are in the same direction and from notch to tip. These cuts should be made parallel and have the width of the ham legs and no more than 4 to 5 centimeters in length. use it instead to hold the slices as they begin to lift off the bone. Also, use this hand to hold the tongs that hold the slices of ham as they lift.

6. PRESENTATION TIP

Cutting the serrano ham is to keep the slices thin. You want them to be almost transparent and they should be as wide as the ham and about 2 inches long. Present them on a plate with each slice overlapping. When serving your ham, you want to avoid it being too cold. The optimal temperature to serve your ham is around 20℃, or room temperature, where it will have a glossy appearance. This warmer temperature means that the oleic acids in the ham begin to soak up the saltiness of the cured meat and, like a beautiful red wine, flavors can come to the fore.

7. WHERE TO USE MEAT

The meat near the bone is difficult to slice well. This part can be cut into small portions and used for soups or stews, while the jamon bone can also be used to add flavor to broths or soups. You can freeze the bones and use them later.

8. STORAGE NOTES

When storing serrano ham, it’s best to keep it in a cool, dry place. Cover the exposed slicing area with layers of fat you previously saved so it doesn’t dry out – try to do this every time you’re not slicing – if you’ve finished eating the ham for that sitting, wrap full felt legs ready for next time. Coat the meat with fat and muslin and it will keep for up to two weeks. If the ham has been exposed to air for some time, cut it up and discard the first exposed layer of meat as it will become dry, tough, and inedible. This is why we peel ham feet; it helps to make sure the serrano ham lasts longer. Below the first layer is another layer that is still delicious. For any boneless meat or jamon that has been de-boned, refrigerate this and cover with cling film or you can have some butcher’s paper.STUFFNow that you know how to carve a serrano ham foot, you’ll need to know the best way to enjoy it. While we love thin slices of gossamer as a simple tapas dish, why not take a risk and try this delicious ham in bocadillo with some fresh tomato puree and olive oil? We stock some really great olive oils, including Hacienda Ipora which has a sweet and delicate flavor. salad. In fact, a favorite fruit combo you’ll see when you add a serrano ham is pear. The sweetness of the fruit combined with the saltiness of the ham make for a wonderful combination of sweet and savory – a perfect combination to take salads to the next level, full of flavor. , and the rich fruit flavors of our Milenrama Rioja Tinto make the ideal combination. Are you planning a party and want to wow your guests, or you are simply always craving the chance to cut the liquid of your own jamon serrano, dive in and buy serrano ham from us today. It will be an unforgettable taste sensation that will allow you to enjoy life like a true Spaniard in the UK and will give you a chance to understand what makes jamon an intrinsic part of Western cuisine. Spain.

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