In this article we tell you how to properly taste the Ecoiberian ham. We talk to you about how the slices should be, at what temperature to serve it, where to start cutting it ...
There is no list of products good gourmet food in which the Iberian ham does not appear, a culinary treasure like few others. But in ECOIBERICOS® we go further. Our ham, 100% Iberian, our autochthonous breed, is one of those delicatessen of which it is difficult to tire. You just have to ask any of our clients, not only in Spain but also outside of it. This is why it is almost a sin to taste it incorrectly when one of our pieces falls into our hands. And it is that, like a good wine, the ham has its optimum temperature, the way it is served ... These are some clues to get the most out of it:
- So that the ECOIBERICOS® ham expresses its full potential, both in the nose and in the mouth, it must be at the moment of its cut at a temperature that oscillates between the 20º C and the 25º C.
- In order to achieve a good cut of the ECOIBERICOS® ham, it is necessary to use a staple holder to perfectly hold the piece and, of course, a good ham knife, which must be long and flexible, and always be perfectly sharp. If you are going to cut many slices, you should also have a sharpening stone, in order to review the knife from time to time.
- Before slicing, remove the rind of the ham, as well as clean the outer fat as it is consumed. The cut must start by the main club (the curved side), with the hoof facing up; That is the most noble and juicy part of the ham.
- The slices extracted in cuts do not have to be very long, between 5 and 6 cm, but yes very thin and with a little bacon on the outside. And the bacon of our hams are of great quality due to the food that accompanies the raising of our pigs.
- The following cuts must be made parallel and as horizontal as possible, avoiding steps and curves.
- When the ball of the bone of the hip appears, small slices should be cut around it, always keeping the horizontality in the cutting surface. Once the main mace is finished, the ham is turned over to start cutting through the stifle (opposite side).
- Not to waste the meat closest to the bones This can be used for consumption in tacos or chips, or for enrich the taste of the stews.
pineapple with Iberian ham ECOIBERICOS®