Pork leg salt is a renowned dish originating from Spain, known for its unique and enticing flavor. However, proper preservation is crucial to maintain the freshness and high quality of the salted pork leg. Here are some simple yet effective methods to preserve salted pork leg and ensure its characteristic flavor.
1 How long should the salted pork leg be preserved?
How long should the salted pork leg be preserved?
During the production process, each pork leg is salted and hung to dry. Normally, the salting process takes at least two years to achieve excellent flavor, except for certain types of delicious Jamon Iberico that may require four to five years to reach the highest quality.
Iberico salted pork can be used within 9 months from the date of purchase when still intact in the package and properly stored. After opening the package, the storage time can be extended for 6-8 weeks.
A pre-cut salt pack can be stored for about 5 months in the refrigerator’s cool compartment. However, after opening the package, it is advisable to use it all in one day to ensure quality.
2 How to preserve pre-cut and uncut salted pork leg
For pre-cut salted pork leg:
Preserve pre-cut salted pork leg
To preserve pre-cut salted pork meat and ensure its freshness for future use, you can use wax paper to wrap the meat plate. This creates an airtight seal and prevents oxidation. Then, place the meat plate in the cool compartment of the refrigerator.
Before consuming, let the meat rest at room temperature for about 10-20 minutes. This allows the meat to come into contact with the air and restore its optimal flavor and color before eating.
For uncut salted pork leg:
Preserve uncut salted pork leg
Due to the lengthy process of drying and salting, the layer of fat around the salted pork leg forms a protective barrier for the inner meat. Therefore, for uncut salted pork leg, store it in a dry and cool place, away from heat sources and direct sunlight. Avoid placing it near the oven or gas stove.
To properly preserve the salted pork meat, place it in a dry and cool location such as a clean cellar or basement. These places have temperatures similar to specialized storage rooms in Spain, usually ranging from 10 to 18 degrees Celsius.
3 Notes for preserving salted pork leg
Keep the salted pork meat in a dry place and avoid direct light.
Keep the salted pork meat in a dry place and avoid direct light
To preserve the salted pork meat effectively, avoid storing it in damp and high-temperature areas. These conditions can significantly impact the quality and flavor of the salted pork meat. Place the pork leg in a location away from sunlight and windows to ensure optimal preservation conditions.
Do not use food wrap to wrap Spanish salted ham leg.
Remember not to use food wrap to wrap the salted pork leg. This causes water vapor to form on the surface of the meat, leading to the loss of the original delicious flavor of the salted pork meat. For future use, it’s necessary to remove the meat and skin from the previous cut, as they tend to become tough and often have a bitter taste.
Avoid storing Iberico salted pork leg in the refrigerator.
Do not store Iberico salted pork leg in the refrigerator
Although not harmful to the meat, storing the salted pork leg in the refrigerator can affect its structure and flavor. The fat layer on the pork leg will solidify and the meat fibers will become dry and loose due to water loss, resulting in the loss of the characteristic aroma of the salted pork meat.
Using aluminum foil food wrap to wrap the salted pork leg and placing it in the refrigerator is a significant mistake. This food wrap causes the pork leg to “sweat,” leading to the loss of its attractive flavor. Instead, if you have excess meat that you won’t be using immediately, use wax paper to wrap the salted pork meat before placing it in the refrigerator.
At what temperature should I preserve Iberico salted pork meat?
To preserve the salted pork leg, keep it in a dry and cool place, away from direct sunlight. The ideal temperature for preservation is approximately 18 – 23 degrees Celsius. Most importantly, avoid storing it in the refrigerator. You can also cover the exposed meat with slices of fat cut from the leg.
Properly preserving the salted pork leg not only helps retain its fresh flavor but also ensures food safety. By storing it in a dry, well-ventilated place and avoiding direct light, you can enjoy the characteristic flavor of Spanish salted pork meat for an extended period.
