I didn’t know that was the question. I’d imagine it’s gonna be the lesser of the two. I do know the difference between $100 a leg jamon and expensive jamon though. And no idea where this thing falls.
And I also know I’m going to suck at slicing it.
Remember to start it on the thinner, less fatty side, eat it often, and keep it covered when your not slicing it. Do not need to refrigerate it as it is bone in and cured all the way through. and slice in microtome manner!! Enjoy and enjoy, $500 for a true Bellota Iberico is a treasure.
A long time. If they get moldy, excellent!! Seriously, that’s how they’re cured. I throw mine in the sink and rinse it with cool water. Wipe off and pat dry w paper towels and lather it with a coating of lard. Dryness and not enjoying it are the worst enemy to a jamon. The holidays are coming up and this is a great tapa as well as and excellent cover dish to share!! Crazy, they must to have gotten them in before the tariff started!
What do you think is the maximum ambient room temperature to keep a jamon? Living in a condo, even with the heat off, it can get a bit warm in the winter months, but I’m still tempted to get one for the holiday season. I don’t have a cellar or basement to keep it in, obviously. I’m aware of how to maintain the jamon otherwise.
Most homes in rural Spain even today have no AC or central heating and the Jamones sit on the counter in the kitchen. in the local butcher shops and bars they hang with no problem. I think here in the US we are so afraid of the idea of a cured meat being perfectly fine at ambient temperatures in our well conditioned homes. The Jamon will be 100% perfectly fine! Temperature is not the enemy, it’s drying out from not using it.
Thanks Nola. Ambient temperature here is between 70-78F, so I’m sure it will be fine. If all else fails, I do live in Canada, so I can stick it outside for a little while.
I’ve never experienced issues eating jamon is Spain at temperatures even higher than that, so I just wanted to double-check.
Time to see if I can make some arrangements with my cheesemonger! I have a nice space in the den that could house a jamon on a stand … (and using it isn’t an issue).
The Bellota i got was covap. I thought the Noel was the brand of the $100 hams that started hitting the stores a while back. A different grade and based on a previous thread did not have the Nola stamp of approval.