Serrano ham on bone

I had one and just stored it in the shed. They are made by being hung and air dried so I just carried with it. Tasted ok and we are still alive

We always kept it in the kitchen with a kitchen towel covering the part that has been cut

My son (lives near Spain) has one of those ham holders and he covers the cut end with fat cut from the joint * Barmeyoldbats* correct it’s air dried and hung. Delicious.

Thanks! I’m a bit worried about putting it in the shed or garage as there are mice around but the house is too warm…. mmm thinking.

What is it I ve never heard of it ?

It is the full rear left leg of the pig, cured in salt and is hanged to dry.

It is considered a delicacy in southern european countries - different versions of the same are common in more than one country

Oh I am sooo envious! This is seriously beautiful stuff, first given to me whilst waiting for dinner in Granada many years ago. Cut some thin slices , get some salted almonds and pour Avery chilled glass of Manzanilla sherry. What time shall I come round! ?

If anybody likes prosciutto, it is very similar

Hithere, why the left leg - and not the right?

Sorry, also the right!

Thanks Hetty for asking

You will need a REALLY sharp knife to cut paper thin slices.

Oh well I don’t eat meat so sounds quite barbaric to me but I was just curious as it wasn’t anything I d heard of

I hung mine in the shed from the ceiling, I greased the plastic tie I had it hanging from and it seemed safe from mice. Kept it there for about 3 months.

It's the Spanish version of proscuitto BlueBelle. Not much good for a vegetarian although when my daughter was vegetarian she continued to eat salami.

I am with tiny, bluebelle

Deeds,
I think the correct them is flexitarian, a vegetarian does not eat meat

Deedaa sorry

I love it but haven't got a sharp enough knife!

It is delicious we used to have it when we lived in Spain on the bar to be offered as a free tapas to the Spanish workers who dropped in at mid-day just a very thin slice with olives and garlic bread.

It should be stored in a cool place - if you have room in the fridge that will do , but it isn't necessary to keep it so cold. A pantry or unheated passage or cellar will do fine.

It should be eaten in very thin slices those of us who like it are frankly envious. If you are not used to it, you may find it to tough and dry.

Wish someone was rich enough to send me un jámon serrano!

They sell them in Aldi and Lidl at this time of year.
If any mouldy bits develop just cut them off and eat the rest. We used ours in pasta and with other dishes as well as cold.