It is the ideal product for a healthy, balanced diet due to its highly nutritional properties (proteins, phosphorus, iron, and vitamins B1 and B2). It is a light, easily digested product as it contains high levels of acidic, unsaturated fats (high Oleic Acid content) which all help to regulate cholesterol levels and the digestion.
Our hams are clearly distinguishable by their:
• Aroma.
• Flavour.
• Shiny gleam when cut.
• Characteristic colour, from pink to reddish purple.
• Low fibrous texture.
• Yellow-white, shiny, oily, aromatic fat.
It is very important to follow some basic guidelines when cutting the ham, in order to preserve the highly nutritional properties that make it ideal for a healthy, balanced diet.
Tips for cutting ham on the bone
If the whole ham is not consumed at the first sitting, the parts that are exposed to the air must be covered with the leftover fat and a fairly thin cloth.
The ham must be kept in a dry, ventilated place at a constant room temperature, well away from extreme heat or cold.
It is recommended that a special support or holder is used when cutting the ham, commonly known in Spanish as a "Jamonero "or "Jamonera", as only true experts can hold it with just their hands.
It is how ham is usually consumed in Spain, requiring the correct slicing by hand in order to achieve very thin, semi-transparent slices.
It must be cut with a very sharp knife with a long, thin blade, and in this sequence:
1. The piece must be washed beforehand, removing the skin and excess fat to facilitate cutting. The removed pieces of fat should be put to one side and used to cover the exposed areas of ham once you have finished cutting, thus ensuring optimum freshness.
2. "BABILLA" o "CONTRAMAZA". This is the part that is exposed when the hoof is facing downwards. It is a thin part of the leg with the bone lying just below and less fat over it, although it is also very flavoursome.
3. "PUNTA". This is the part of the ham at the far opposite end to the hoof. It only produces short slices of ham. Generally speaking, it is also the most requested part of the ham.
4. "MAZA". This refers to the side of the ham that is exposed when the hoof is facing upwards. It is the widest and juiciest part of the ham, and also has the thickest layer of fat. At the same time, it offers a large surface for slicing, enabling a higher yield to be obtained.
Cutting is performed with a gentle, yet firm hand in a downwards motion following the muscle fibres and taking care to always keep your free hand behind the blade.
Tips for cutting boneless ham
Only cut those slices that are going to be eaten or sold. Dispose of the first slice if it has been exposed to the air for a prolonged period. Before starting to cut, make sure that all the vacuum wrap has been removed.
Thus, each time you have finished cutting, the open area of ham can be covered by cling film or similar material. Always store at between 2 and 10 degrees centigrade.
This ham is produced in the same way as ham on the bone except that, at the end of the maturing process and prior to being wrapped, the bone has been removed. It is the most common way to export ham from Spain, mainly due to fact that it is easier to slice by machine.
1. SKINNED AND DE-FATTED.
If the ham is not already skinned and had the fat removed, it is advisable to do so before slicing it by machine. Only the surface layer of fat should be removed, leaving enough to ensure that the meat is not left unprotected.
2. PREPARING TO SLICE.
Divide up the ham before cutting it with a slicing machine.
The slicing can be performed in two ways:
• Lengthways, from the knuckle to the "punta" (opposite end to the hoof) or vice versa.
• Crossways, from the "maza" to the "punta".
3. SLICING.
Before placing the ham in the slicing machine, adjust the blade. Then, the ham is cut in such a way that the resulting slices are wafer thin.
|
|