Spanish cured dried meat
Description
The appetizer is quick and easy to make. True Spanish jamón is made from the hind leg or shoulder of a young pig fed on acorns. It’s a whole ritual—almost a ceremony—that the Spanish hold in autumn, sacrificing young pigs. So it’s nearly a sacred dish. It takes a year and a half to cure, yet it can be eaten over as long as four years. The appetizer is ready. Serve right away.
Instructions
- 1
Step 1
We need pork neck, the loin cut. Since it's large, I'll divide it into two parts. That will make it easier to marinate and hang to dry. The meat should, of course, be fresh—and even better if it's fresh-killed. Spanish ham is usually made from a pig's leg or shoulder, but lean meat is even better. And at home, few people can follow the exact recipe for Spanish ham, since it's cured for a year and a half. So I've adapted the recipe for us.
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Step 2
Now we move on to the marinade. For a 2.5 kg piece you will need 3 liters of water. Put a pot on the heat. Add 14 tablespoons of sea salt. Add black and allspice peppers, cloves, and bay leaves. Bring to a boil. Turn off after 5–7 minutes and let the marinade cool. Strain out the spices and add 2 pieces of pork. The water should cover everything with a little to spare on top.
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Step 3
Cover with a lid, or better yet weigh it down with a plate, and refrigerate for three days. Each day, morning and evening, turn the meat in the brine so it salts evenly throughout. After three days, place the meat under a press so the water drains off. Before and after, pat the pieces dry with paper towels.
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Step 4
While the meat is being pressed, make the spicy seasoning mix. You will need dry adjika (3 tbsp), coriander (1 tsp), paprika (2 tbsp), black pepper (1 tsp), rosemary (1 tsp), and chili pepper (1 tsp). All of these seasonings should be ground. Coat one piece in the resulting mixture, rubbing it thoroughly into the meat.
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Step 5
For the second piece, we will need Svanetian spice mix (3 tbsp). It includes green and hot peppers, coriander, garlic, tarragon, estragon, caraway, and basil. Also, chili pepper (1 tsp), black pepper (1 tsp), and marjoram (1 tbsp). Coat the second piece.
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Step 6
Wrap both pieces in cheesecloth and refrigerate for one week. Then remove them, unwrap, and if needed add the same spices to the first and second piece. The top should be bright in color. Wrap in fresh (dry) cheesecloth. Tie tightly with string (twine or cord will work) and hang in a dark, cool, well-ventilated place for one month. The temperature should be no higher than +10°C and no lower than +1°C. In other words, the refrigerator and a balcony are the most suitable places.
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Step 7
In general, the longer the pieces of meat are air-dried, the more impressive the result. Spanish jamón is made this way for a year and a half. That’s why it’s so expensive. If you have that much patience, you can wait. But as a rule, one to one and a half months is the optimal time for curing the meat. Here’s what you’ll get when you unwrap the cheesecloth. You get slices like this. Appetizing, isn’t it?