Jamón Ibérico
Jamón Ibérico is a type of cured ham produced in Spain and Portugal. This recipe will guide you through the process of curing your own Jamón Ibérico at home.
Ingredients - Serves 20
- Sea salt - 5 kg
- Iberian pig's hind leg - 1 whole
Let's Get Started
- Clean the pig's leg thoroughly, removing any hair and rinsing with cold water.
- Cover the entire leg with sea salt and leave it in a cool, dry place for about 6 weeks. This will draw out the moisture and start the curing process.
- After 6 weeks, remove the salt from the ham. Rinse it off and hang the ham in a cool, dry place.
- The ham should be left to cure for at least 12 months. The longer it cures, the more flavor it will have.
- Once the ham is cured, it can be sliced thin and served as is. It is traditionally served with bread and cheese.
Dietary Info
- Dish Type: Main Course
- Prep Time: 60 minutes
- Cook Time: 525600 minutes
- Calories: 150
- Fat: 6g
- Carbs: 0g
- Protein: 24g
- Sodium: 780mg
- Sugar: 0g