Curing ham seems like an easy process. All you need is salt, air and time. The process starts with a low temperature and high humidity, then gradually increases the temperature and decreases the humidity. It is a natural, ongoing metamorphosis with four distinct stages of production:
Washing and curing Freshly sliced ham was coated with sea salt for a week or ten days, depending on body weight, after the pig was sacrificed. Every two pounds of meat a day is a good rule of thumb. The temperature of the salting chamber is maintained at 0-3 degrees Celsius and the humidity is 85-95%. After this interval, the ham is rinsed with warm water to remove salt crystals from the surface.
There will be some downtime. After cleaning the surface salts, the ham is stored for one to two months in the refrigerator at a temperature of 3 to 6 degrees Celsius and a relative humidity of 80 to 90 percent. Salt penetrates these pieces thoroughly throughout the rest period, improving dehydration and preservation. Because a lot of the moisture is removed throughout the process, the ham is much thicker in consistency.
Ripe and dry hams are relocated to “secadero” or natural drying areas, during which temperature and humidity are controlled by ventilation. During the drying phase of 6 to 12 months, with temperatures between 15 and 30 degrees Celsius, during which the ham continues to lose moisture and “sweating”—fat distributed throughout the muscle fibers, thus retaining the aroma—occurs. The final flavor and smell begin to develop at this stage due to a series of changes in the protein and fat of these hams. (This is usually the last step in preparing the serrano ham.)
Unlike prosciutto or parma ham, cured ham is not coated in fat or any other external ingredients that would alter the flavor. Just ham, waiting for the mountain air to improve. Ibrico hams are transported to the cellar at the right time, as determined by the ham owner who inspects each ham. As long as the treatment is done and the best product is made, they will be hung on the rope.
Stages of the wine cellar. The Ibrico ham is then aged for at least two years in a basement called a cellar. The temperature range is 10 to 20 degrees Celsius and the relative humidity range is 60% to 80%. Hams continue to undergo biochemical processes that begin during curing, which, with the help of the microbial community, give them their unique smell and flavor.
Jamn Ibricos usually take at least two years to reach their peak flavor, but some of the best hams can take five years to mature.
His selection is partly based on weight – bigger hams take longer to cure – and partly a matter of taste.
Professionals with years of experience are responsible for determining when Jamn Ibrico is ready. He put a small bone in the cured ham and made judgments based on the appearance and smell. It’s similar to a baker checking if a cake is done with a toothpick, only the stakes are much higher because the meat is so valuable.
The entire manufacturing process from slaughtering to curing is now likely to take place in complex facilities to ensure consistent production, consistent quality and environmental conditions unaffected by Mother Nature. However, manual machining need not conflict with this. The best hams are still cured and inspected by hand, and the variability in ham costs is partly due to the personal attention each ham receives during processing.
The end result is very different when the hams are cured individually versus lining them up and salting them with a wheel loader. It’s critical to use the right amount of salt based on the weight and shape of the cut, and to make sure it’s evenly covered. This one-on-one attention is critical at every level of the process.
How long does it take to make serrano ham
Spain is the place of production. Average air-drying time of 12 months (minimum 252 days) Requires at least 1 cm of fat coverage. It had to be at least 34% lighter than its original weight.
Is serrano ham edible
Serrano is similar in appearance to Italian Prosciutto, always sliced like Prosciutto, but it has less fat, less water and stronger flavor than Prosciutto. So serrano ham is more expensive than prosciutto.
It is made from pigs called white pigs that are given commercial feed. If the pigs were fed acorns instead of grains, they would be used to produce black hogs, which are more expensive than Serranos.
The pig’s legs are cut, washed and wrapped in salt for up to two weeks. Because the ham has to be sweet in the end, the salt is rinsed out. Adding more salt ensures a higher success rate. One in five hams dried at home will go bad, but the ham will not be as sweet.
After that, hang the legs to mature for a few months to two years or more. The average aging time is 9 months. During the drying process, close attention must be paid to the ham. Gradually, the temperature at which they age increases. During aging, beef loses about 1/3 of its weight in moisture.
All aging used to be done in the farmhouse loft. As they age, residents will have a room without glass with slatted windows to let in cold air in winter. While farmers still make their own ham, commercial aging is now done in facilities with dedicated refrigerated space.
Serrano ham is produced in four regions of Spain: Extremadura, Salamanca, Huelva and parts of Teruel.
What Makes Serrano Ham Different
Among Spaniards, Jamn Serrano is a huge pride. In the highlands of Spain, artisans pack fresh hams with sea salt and hang them from rafters from ancient times for treatment. After a year to 18 months, the ham is ready to be placed on a special stand so anyone can walk by, carve a few paper-thin pieces, and enjoy an impromptu snack, perhaps with Manchego cheese.
On the other hand, smoky and savory Virginia country ham must be soaked and cooked. It’s also different from prosciutto, which is cured with a fatty coating for months. Spanish Jamn Serrano has a special flavor profile and much less salt and fat than country ham and prosciutto.
In Spain, jamn Serrano is more than just a delicacy. It’s part of every family’s daily life. Ham is available in every snack bar and neighborhood café. During the Christmas period, hundreds of these are hung in the rafters of large grocery stores for Christmas customers.
What is the point of appealing? Jamn Serrano is a delicious natural ham cured in the open air in the countryside. The ham has been transformed through an extended curing process that imparts a rich flavor and aroma. It can be sliced thin and served with cheese and olives, or used to flavor your favorite Spanish dishes. No need to cook.
Jamn’s secret lies in its solidification, which replicates the influence of traditional programs. This tradition lives on in rural communities, where family and friends gather in early winter to slaughter livestock in preparation for the winter. The ham is cured in sea salt for a short time (about a day per kilo) and then skewered. They were allowed to feel the temperature fluctuations that occurred with the seasons. When a seasoned ham master puts a long piece of beef bone into the jam and smells it, like a wine connoisseur sniffs a cork, it’s time to eat them.
Until recently, there was no Serrano ham in the US, and we’re happy to offer the best available. Whole hams are great for parties and family gatherings, while a pack of slices is practical and ready to eat. Jamn Serrano will bring a Spanish flavor to your home, no matter how you serve it.
When it comes to prosciutto and serrano ham, what’s the difference
Let’s start by examining their similarities. In terms of appearance, the slices appear to be comparable. They are all deep pink, marbled all over, and are often thinly cut.
Apart from appearance, they are all white pigs of the same breed.
What is the origin of the name Serrano ham
The word “Serrano” is derived from the Spanish “Serra,” meaning “mountain,” and refers to the practice of curing ham in the highland landscapes of mountains such as the Pyrenees or the Cantabrian Mountains, where The cold and dry climate favors ripening and gives pernil (a ham not known until the 14th century) a special flavor.
Later in Spanish history, they continued to skillfully salt-cured Serrano ham, respecting the traditional making traditions: the Middle Ages elevated the pig to the status of holy animals in traditional Catholic countries, and then in the Golden Age, the ham became juicy Quevedo and A script by the Cervantes, who were inspired by the rich aroma of the country’s most unpalatable food.
Why Ban Serrano Ham
The long-standing ban on the import of Spanish pork products can be traced to an outbreak of African swine fever in Spain, which can infect native pigs.
Serrano ham can be eaten raw.
What is used to make the ham is cured pork, not raw meat. Because it has gone through a curing process that is safe to eat, you can eat it raw without cooking.
An aged farm ham, like similar European meats, is perfect for slicing and eating raw.
Serrano ham is easy to preserve. When you buy a ham, it’s waxed and covered over the rind.
You can keep it in a cold room or refrigerator for a year or more (but not in the refrigerator). However, you should consume ham within three months of slicing.
Why is Serrano ham so expensive
Iberian pigs, like Wagyu, have marbling in the meat, a word for the animal’s fat intertwined with muscle, not a layer on the outside of the meat block (via Lone Mountain Wagyu).
The first reason for the high price of ham is that it is only produced in a few places in Spain and in some parts of Portugal. It is protected by the EU system of protected designation of origin, which also protects champagne and other well-known European products.
The second reason for the high price is that it is very expensive to feed 15-month-old pigs. Most of the pigs used to make Iberian ham are free-range, which requires a lot of land. The law prohibits raising more than two pigs per hectare of farmland. According to connoisseurs, true Iberian ham must come from animals that feed the acorns. For farmers, this diet is more expensive than cheaper feed alternatives for feeding pigs.
How long can serrano ham last once opened
If you get a little carried away with your new jam-cutting talent and end up with some leftovers, place the slices on a plate, wrap tightly in plastic wrap to keep air out, and store in the refrigerator for 2-3 days.
