How to separate the jamón slices so that they do not break

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When you buy sliced vacuum-packed Jamón, sometimes the slicesIn the premises of Enrique Tomás when someone says the word... stick together, especially if the Jamón has been in the refrigerator. The solution is very simple: a little patience. We show you how to separate the jamónThe head of the ham is the front part where the hoof is loca... More slices so that they don’t break:

Take the Jamón out of the refrigerator approximately 15 minutes before presenting it on the plate. With the change in temperature, the jamón’s characteristic oils will reappear, giving it back its flavor and making it easier to separate the slices, thus preventing them from breaking and allowing them to be presented correctly on the plate.

Relationship between Jamón and the refrigerator

When you buy sliced and vacuum-packed products, the ideal is to keep them refrigerated between 3 to 8ºC. To consume it, remove it from refrigeration and vacuum packagingVacuum packaging is a widely used technique for packaging ja... More and leave it at room temperature for a few minutes (15 to 30 min. approx.) before consuming. It will be ready when the slices separate without breaking.

If you do not consume the whole pack of Jamón you can put it back in the refrigerator, but be sure to close it properly so that the meat does not dry out and lose its flavor and texture. Ideally, it should not be kept in the refrigerator for more than 3 days once open.

Tips for preserving

In a short video, we will tell you about the tricks for preserving jamón, whether it is the whole piece or sliced.

The advantages of sliced jamón

Durability

Sliced packs can last up to 3 months unopened in the refrigerator. Since it is sliced and vacuum-packed, it has a long shelf life when refrigerated. Even so, always check the expiration date on the labelThe label on the vacuum packaging of cured /cold meats is ve... More.

Above all, once you have opened the sachet, we recommend consuming it as soon as possible. Otherwise, the magnificent qualities of the product may be lost.

The perfect cut

Many people when they hear the word “jamón” associate it directly with a whole leg, but why? Slicing Jamón in the right way is much more difficult than it seems and the cutThe cutting of ham is a skill that requires a lot of dexteri... More depends to a great extent on whether or not you enjoy the jamón in the best way. In the case of the ready sliced packs, the advantage is that the slices have the exact thickness, either sliced by machine or with a knife, by the best jamón experts.

Space

If you have a small kitchen, the whole piece of Jamón will take up a lot of space, so it is more practical to buy the jamón ready vacuum-packed sliced and make room for them in your refrigerator.

Variety

Buying Enrique Tomás Jamón in vacuum-packed sachets allows to vary the types of Jamón according to the occasion without having to be limited to a single type of jamón for many days or obliged to buy 5 kg or 8 kg of a shoulder (paleta) or a hamIberian ham (jamón ibérico) is a culinary tradition in Spa... More (jamón) respectively. There are sachets of Jamón of 80-100 gr and you can buy them separately.

The keys to good plating

Once the sliced jamón has been allowed 15-30 minutes to get to room temperature and to separate the slices without breaking, the presentation on the plate must be taken into account. A fundamental element to take into consideration is the color of the plate. We recommend using a plate that enhances the intense red of the jamón. This is a way of achieving a high contrast and making our product stand out more. For this reason, the most commonly used types of plates are white. It is also advisable that the plate has no ornaments that may distract the eye from the delicious jamón, our protagonist.

The shape of the plate also plays an important role in the plating. Thus, the shape most recommended by experts is round. This shape allows us to place the slices in the most elegant way.

The placement should start from the outside of the plate towards the inside, overlapping the slices. A tip is to orient the part of the fatThe bacon of the ham/jamón is the layer of fat that covers ... More towards the inside of the plate, this way it will be easier to take the slices when we are going to taste them and the plate will be more attractive.

Once we have the dish as we wish, it is of special importance to clean any fat or dirt. A clean presentation is the end of a job well done. With these tips you will be able to enjoy a perfect Iberian ham and cured meatsCertain preserved, marinated or stuffed meats are called cha... platter with your sliced products. Remember to take vacuum-packed products out of the refrigerator half an hour before serving them. Turn the most casual get-togethers into a great event with a table full of qualityThe assessment of the quality of Iberian ham/jamón is based... More products. An ideal option for those lunches and dinners shared with friends or family.

Summary

Article Name

How to separate the jamón slices so that they do not break

Description

When you buy vacuum-packed jamón, the slices tend to stick together. Learn how to separate them so that they do not break.

Author

Equipo Enrique Tomás

Publisher Name

Enrique Tomás S.L.

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