Slicing and Caring for Jamón Serrano
Jamón Serrano ham is the culinary treasure of
Spain. Spaniards enjoy more ham per person than anyone in the world. A whole
jamon can be stored in your kitchen and used daily as tapas or in recipes. It is
also a great conversation piece for parties and get-togethers.
Slicing Serrano Ham
To enjoy the flavor and authentic texture of a
fine jamon serrano, slice the ham with a long sharp knife in the following order:
first the rump half (1), then the rump end (2), and lastly the shank (3).
Remove the layer of fat from the top and the
sides until the meat is exposed. Trim the fat as you slice. Cut small, very thin
slices. Slice downwards with your free hand behind the knife.
Store bone-in jamon in a cool ventilated place,
either in a holder or hung by the rope provided. Always cover the sliced area
with plastic wrap to preserve freshness and moisture. The first slice should be
discarded if the meat has been exposed for some time.
Store your boneless jamón in the refrigerator,
wrapped in plastic. Boneless hams can be divided into pieces, or can be sliced
on an electrical slicer. Serve the jamon at room temperature.
Mold: A thin layer of mold may appear on
whole hams. This penicillin-like mold is completely harmless. It can be removed
with a clean, damp cloth or with a cloth and olive oil.
Small white spots (thyroxine): These are
small "chalky" granules that form between the muscle fibers during the curing
process. They vary in shape, size and location. They are amino acids found in
aged meat and cheese products and are perfectly safe to eat.
colouring: This colouring can be seen on the cut surface of the ham and in
certain parts of the meat. The colouring sometimes has a metallic appearance. It
is insignificant as far as the quality of the ham is concerned.
Salt: Sometimes saline precipitates may
form on the surface of the ham in dry conditions. This inorganic salt does not
affect the flavor of jamon and can be brushed or wiped away.
White film: This may be seen on the cut
surface of whole or boneless hams. The film is mostly thyroxine (same as the
white spots). Simply discard the discolored slice.
Fat: Whole hams tend to be rather fatty,
which protects the meat and helps it keep longer.
Jamón cutting utensils
Serrano Ham Holder
(Some Assembly Required)
Jamon holders are essential for
presenting and slicing a whole ham. These ham stands are built solidly,
crafted from wood and stainless steel, built for years of use.
Easily assembled with included wrench.
Jamon Carving Set with Sharpener Aluminum Handles & Presentation Box
Size: 10 inch blade
A razor sharp knife is essential for
carving fine Serrano ham, as each slice should be wafer thin. This set
includes an aluminum handled, fire hardened stainless steel knife
especially designed for Jamon serrano. Also included is a sharpening
steel for keeping the knife in top condition. All packaged in a wooden
presentation box. Include one with any of our imported Serrano hams and
enjoy perfectly sliced Jamon every time.
Jamon Serving Platter Hand Made & Hand Painted
Size:7.5 x 13.5 inch
From the land of Jamon Iberico comes
this ham serving platter, custom made for La Tienda.
Featured on this hand-painted platter
are an Iberian pig and the acorns from the oak forests where they live.
Each platter is a unique work of art painted by artisans in Puente de
Arzobispo. They are lead free and safe for serving food. What a great
way to serve your Jamon!