HAM CARVING AND PRESERVATION
The tasting of a good bellota ham begins with your eyes.
To enjoy the ham in its full splendour, it is advisable to observe the ritual it requires.
LThe first thing to bear in mind is temperature. Ham should be carved at room temperature (20-22º) so that it starts to sweat, and its fat starts to melt, releasing its full aroma. It should never be cut cold. Ideally, it should be served as soon as it is cut so that the slices are handled as little as possible to prevent any damage or loss of aroma.
It is advisable to only serve one layer of ham slices on the plate so that they do not become spoilt when removing the top layer. The serving portion typically ranges from 80 to 100 grams per plate. The slices are usually arranged from the outside in, the fat facing towards the centre of the plate, slightly overlapping each other.
The breadth of each slice should be at least equal to the width of the piece that is being cut and around 4 to 6 cm long.
Learn how to preserve ham as long as possible in optimal conditions.
The whole piece must be stored in a cool, dark place, protected from direct sunlight. Temperature should be kept between 18 and 20º. Once open, it is advisable to use trimmings of its own fat to cover the cut areas. It is important that they are not rind trimmings (yellow external fat) but that they belong to the lower layers. It is advisable to cover this surface with cling film and place a ham cover or cotton cloth over it to protect the cut from the environment and light.
If the ham is going to be consumed quickly, it is advisable to start carving from the maza, that is, with the hoof facing upwards. If, on the other hand, the intention is to preserve it longer, it is advisable to start cutting from the babilla, that is, with the hoof facing downwards.
CARVING AND PRESERVATION OF BELLOTA IBÉRICO HAM
HAM CARVING VIDEOS
Learn how to identify its different parts to enjoy all its flavours.
The range of flavours, aromas and textures that characterizes bellota Ibérico ham is proof of its extraordinary versatility. Depending on the part of the ham that is being tasted, different notes and textures can be appreciated.