Cut ham and vacuum pack
The art of cutting ham and vacuum packaging
Iberian ham is a culinary treasure that requires special treatment. To fully enjoy its nuances of flavor and aroma, it is essential to know the appropriate techniques for cutting and preserving. One of the most common and effective practices to preserve the quality of ham is vacuum packaging.
Cutting ham is much more than simply separating the slices. It is an art that requires precision, knowledge and an essential tool: the ham knife. This knife, with its long and flexible blade, allows you to make fine and uniform cuts, respecting the grain of the ham and thus preserving its juiciness.
When cutting, the piece of ham must be taken into account. If it is a leg, start at the narrowest part, following the curve of the bone. In the case of a shoulder, it starts with the widest part. Each cut must be smooth and continuous, avoiding putting too much pressure on the piece so as not to break the fibers.
Once cut, the ham must be vacuum packed to prolong its useful life and preserve all its organoleptic properties. Vacuum packaging involves removing air from an airtight bag containing the food, creating an oxygen-free environment. This prevents the growth of bacteria and oxidation, the main causes of food spoilage.
Advantages of vacuum packaging:
- Longer shelf life: ham can be kept in optimal conditions for several weeks.
- Preservation of flavor and aroma: as there is no contact with air, the loss of the volatile compounds responsible for the characteristic flavor and aroma of the ham is avoided.
- Prevention of drying out: the absence of air prevents the ham from drying out.
- Protection against contaminants: vacuum packaging creates a physical barrier that prevents the entry of bacteria and other microorganisms.
To obtain the best results when vacuum sealing ham, it is advisable to follow these tips:
- Cut into appropriate portions: divide the ham into portions that can be consumed only once.
- Remove excess fat: remove visible fat to prevent it from oxidizing and altering the flavor of the ham.
- Wrap properly: Make sure the bag is tightly closed and does not leak air.
- Store in a cool place: store the packaged bags in the refrigerator, at a temperature between 0 and 5 degrees.
In conclusion, cutting the ham and vacuum packaging are complementary techniques that allow you to enjoy this delicacy in all its splendor. By following these simple tips, you will be able to prolong the useful life of your Iberian ham and enjoy it at any time, preserving all its qualities.
