Can somone slice my Bone In Jamon Serrano?
- mmerino Feb 14, 2007 05:20 PM
For the second year, my mother bought me a Redondo Iglesias Jamon for XMas. Last year the Fatted Calf sliced it for me. This year, they won't even return my phone call. Genova said "No Way."
The Jamon is a beast, 22 Lb. It barely fits in my Jamonera de Madera. Now its under "rag of kitchen," and looking sad. I ate/gave away the lesser fat portion and the nice side is up. Forgot the names. The skin is evil and thick and can only be cut with kitchen shears.
Do you know anywhere who will slice/debone for me? I WILL PAY!
Sorry, I have no advice, but I am jealous of your treasure and that you get to eat it in one of my favorite parts of the country! bon chance in your quest
There is an an old Italian butcher at the edge of Chinatown/North Beach, I would give them a call. I think the butcher is called
Little City Market
1400 Stockton St
San Francisco, CA 94133
I would also try calling Molineries in North Beach.
Good luck, BTW, how did your mother get it to you?
You lucky person! A "jamon entero" is one of life's great treasures. And you have the "jamonera" stand to hold it?
I say get a good sharp knife and do as the Spanish do. Cut slivers off the bone, cutting with the grain as opposed to cross cutting like a deli slicer would do.
They say that you can keep a jamon for months if properly cared for and that the traditional cutting method tastes better, but that might be 'slicing it a bit thin', if you know what I mean.
There is a kind of cheesy but very helpful video called "Como cortar un jamon" on youtube.
Her is the link.
It is in Spanish, but is clear enough even for guys like me who are lame in the language department.
Please, before you get someone to slice your precious jamon like a hunk of bologna, check out the hand sliced method.
Unclear on your situation... are you planning to use it all at once, say for a party? Also, it sounds like some of it has already been cut... how much of it is left?
Because if you have a substantial bit left and If you are planning to enjoy it over any length of time, I really would recommend against having it all sliced. The quality will deteriorate pretty quickly and it will dry out. If you _really_ don't want to deal with carving it yourself, perhaps having it just deboned and then buying a meat slicer to slice as needed... (maybe worth it if you're expecting one every year)? Unconventional but doable.
That said, slicing it yourself isn't too onerous. You even have the jamonera. Cut off the rind only, not the fat, on top of the area you plan to carve... you shouldn't need to slice through much of the "evil" tough outer layer, once you get a knife under the skin it should glide right through the uppermost layer of fat. Then, cut the fat off in large slices to expose the meat. Save the fat. Make all the slices you like.... then replace the fat cap on the exposed meat... the fat will keep the jamon moist, your jamon could last you the whole season. Enjoy!
I have the "good half" left. I sliced the other half, no problem. I know how to do the fat flap, etc. The outer layer is beyond tough-its like hard plastic. The Jamon is starting to get moldy where the meat IS exposed. I was thinking I'd get it sliced, wrap it carefully and freeze it for use over the next few months. I havent had alot of luck keeping the jamon aired well enough to keep it from molding, thusly the cutting and freezing plan.
I don't think you should precut or freeze either, but I don't have a moldy 22 lb jamon taking up counter space in my kitchen. I'm pretty sure the mold is o.k and agree with Pincho that the best course of action is to learn to hand slice. Think of it this way---you'll develop a new skill that will put you in demand at parties.
Two other thoughts: Have you checked out Tienda.com? Here is a link on storage and slicing: http://www.tienda.com/heritage/jamons...
You might also give a call to Sabor of Spain in San Rafael. They are knowledgeable and very nice and should be able to at least give you some informed advice about the best course of action.
If you do manage to have someone debone it, the bone is fabulous for flavoring soups, stews, beans, etc.
I will call ST. You nailed it with the space issues of a 22Lb ham! I know how to slice it "decently" but I want better than decent. Spoiling any part of it, by my hand, is unacceptable. I had fine luck freezing it last year b/c it was eaten pretty quickly and well sealed. Ham party here I come!