📝 About This Recipe
Born from the rugged mountains of Spain, Jamón Serrano is a testament to the transformative power of salt, air, and time. This dry-cured masterpiece features a deep ruby-red hue and a complex, nutty flavor profile that melts luxuriously on the tongue. Embarking on this journey requires patience, but the result is a world-class delicacy that captures the essence of Mediterranean heritage.
🥗 Ingredients
The Meat
- 10-12 kg Whole Fresh Pork Leg (Skin-on, bone-in, high-quality white pig heritage)
The Curing Mix
- 25-30 kg Coarse Sea Salt (Enough to completely bury the ham)
- 25 grams Curing Salt #2 (Prague Powder) (Essential for safety and color retention)
- 1/4 cup Black Peppercorns (Cracked)
- 2 tablespoons Dried Thyme (Rubbed)
Preservation & Finishing
- 500 grams Lard (Manteca) (High quality, rendered)
- 100 ml Extra Virgin Olive Oil (For cleaning the surface)
- 1 tablespoon Smoked Paprika (Pimentón) (Optional, for the lard paste)
👨🍳 Instructions
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1
Begin by 'massaging' the pork leg to remove any remaining blood from the femoral vein. Press firmly from the hoof down toward the hip joint; this is crucial to prevent spoilage.
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2
Trim excess hanging fat or loose skin bits to create a smooth, aerodynamic 'V' shape on the skin side, but ensure the meat remains mostly covered by fat and skin.
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3
Mix the coarse sea salt with the Curing Salt #2 and cracked peppercorns in a large, non-reactive curing tub.
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4
Place a 2-inch layer of the salt mixture at the bottom of the tub. Lay the ham on top and completely bury it in the remaining salt. Ensure no meat is exposed to the air.
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5
Refrigerate the tub at 1°C–4°C (34°F–39°F). Rule of thumb: Leave it in the salt for 1 day per kilogram of weight (e.g., 10 days for a 10kg leg).
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6
Once the salting period is over, remove the ham and wash it thoroughly with lukewarm water to remove all surface salt. Pat it completely dry with lint-free towels.
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7
The Resting Phase (Post-salting): Hang the ham in a cold environment (3°C–6°C) with 75-80% humidity for 40-60 days. This allows the salt to equilibrate and penetrate the center of the bone.
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8
The Drying/Sweating Phase: Gradually increase the temperature to 15°C–20°C (59°F–68°F) over several months. This is when the fat begins to infiltrate the muscle fibers.
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9
Monitor for mold. A thin layer of white 'Penicillium' mold is beneficial, but if dark or hairy mold appears, wipe it away with a cloth dipped in olive oil.
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10
Apply the 'Manteca' (lard) to any exposed meat surfaces (not the skin) after about 6 months to prevent the exterior from drying out too quickly and becoming 'case hardened'.
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11
The Aging Phase (Bodega): Move the ham to a cool, dark area (15°C) for the final 6-12 months. The ham is ready when it has lost approximately 35% of its original weight.
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12
To serve, secure the ham in a 'Jamonero' (ham stand). Use a long, flexible thin knife to carve translucent, bite-sized slices against the grain.
💡 Chef's Tips
Temperature control is everything; never let the ham exceed 25°C during the curing process. If the meat feels too hard on the outside but soft inside, you have 'case hardening'—increase humidity immediately. Always use a dedicated 'Jamonero' stand for safety and precision when carving. Don't discard the bone! It makes the most incredible base for Spanish 'Caldo' or lentil stews. Keep the first thick slice of fat you cut off to lay back over the exposed meat surface to keep it moist between uses.
🍽️ Serving Suggestions
Serve at room temperature with a glass of chilled Dry Fino or Manzanilla Sherry. Pair with 'Pan con Tomate'—toasted sourdough rubbed with garlic and ripe tomato. Place slices alongside Marcona almonds and aged Manchego cheese. Wrap thin slices around sweet, ripe Cantaloupe melon or fresh figs. Enjoy with a glass of Tempranillo-based Rioja Reserva.