- To cut ham or palette recommend having the right support, a well-sharpened knife ham and a sharpening steel.
- Cut slices into what we need to make very small and thin, always from the claw down having previously withdrawn layers
Bacon outside just to match what we consume and leaving before it a flat surface.
CONSUMPTION:
- Efforts should be made to cut thin slices covering the width of the piece, medium-sized and with a bit of intramuscular fat to make them more juicy.
Besides its unique flavor, nutritional Iberian ham from acorn is a fantastic supplement for a healthy and balanced diet.
A ham from this source should not be eaten right out of the cellar. It must be atempere for a couple of days until it reaches a
Interior temperature close to the 23, 25 ° C.
To cut should wait until the last minute.
Once you come into contact with air, slices of ham begin to lose some of their perfume.
CONSERVATION:
The ham should be kept well covered in a cool, dark place. Once cut must be consumed when or engage in a role parafinado
Or transparent film, to avoid contact with air. Anyway, it is advisable to cut only what is going to consume.
At the end of a session cut, we must protect the area with some of the thicker slices of bacon and bark, taken at the beginning,
So the superficial fat is always fresh.
For better protection, it is recommended to cover the ham with the external layers of fat that have been removed and placed on top of it all
A rag kitchen clean.
The Iberian ham keep it stopped well, possibly with a cloth or cloth fat; what we must keep in a cool, dark,
That is not too cold. It is recommended that the cut the ambient temperature is between 20 and 25 º.
