Jamon Iberico Curing Ham. The Fifth and Final Stages

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Up-floor Driers Natural Curing

Carrying on with the process the ham is stored for another 12 months in natural upper ground dryers of several floors, submitted to the sun light and natural venting air. During this all important last stage, temperature and humidity are increased considerably.This is to allow the fat to filter evenly through the ham, further concentrating the flavour.
By the time the hams reach the final stage of the curing process, the meat will be perfectly cured and they will have lost up to 40% of their original weight.

Although now ready to eat, many hams are transferred to bodegas or cellars to be allowed to mature even more.
The various types of Jamon Iberico can be cured for up to an extra two years resulting in a melt in the mouth texture of deep red meat and an exquisite nutty flavour due to the acorn diet of the Iberian pig. A good ham is similar to a good wine, the longer the curing process, the more intense the aroma and flavour.

Conclusion

All stages are strictly followed by the ham maker because all of its stages are very essential. Once the recipe is not followed, the desired output of Jamon Iberico will not be good and can be easily tag as reject product. Thanks to this recipe, because of this we have now our unexplainable taste of this one of a kind delicacy.

You can have picture, videos and information in http://www.jamondetrujillo.com

 

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