Wikipedia:Reference desk/Archives/Miscellaneous/2017 September 16

= September 16 =

Storing Jamón ibérico properly?
I am toying with buying a whole Jamón ibérico imported from Spain (I am in the U.S.) at a significant price. I already buy it in NYC from specialty stores and figure I will actually save money and have a better product, if I use it all and don't waste it. At what I project for "usage" (eating! but this is not something you eat large amounts of at one time), the whole ham should last, at the least, about two months. For the pre-sliced, it goes in the fridge, like any other cold cut. This is cured food, aged for 24 months, though in a controlled way. I'm not at all sure throwing it in the fridge would work (I mean, I assume it would "work" to keep if from spoiling in the interior; I mean compromising it). Can I just wrap it in some way (how?) and hang it from a hook in the kitchen, which is normal room temperature? Should I maybe wait until the winter, and store it in my garage which is not heated but never gets below freezing. Anyone with any experience who can give me some hands-on knowledge about this? 67.244.114.239 (talk) 21:16, 16 September 2017 (UTC)


 * Do not throw it in the fridge. Read http://www.proper-spanish-tapas.com/storing-serrano-ham.html Googling "storing Jamón ibérico" gives you many results. I simply chose one of the pages I agree with. &#40;&#40;&#40;The Quixotic Potato&#41;&#41;&#41; (talk) 22:28, 16 September 2017 (UTC)


 * I'm rather skeptical of advice to not refrigerate meat. There are many risks:


 * 1) Insects.


 * 2) Attracting animals, like rats. Even if they can't get to it, the smell may cause them to chew their way into your house.


 * 3) Mold. The curing process is to prevent this, but the air temp, humidity, and mold spores in the air will control whether the curing is sufficient to prevent it.  Of course, if you see mold begin, you could cut off that part and the refrigerate or even freeze the rest.  Your idea to buy it in winter seems like it would help here, as dryer, cooler air is common in winter.


 * 4) Drying out. They mention this as a risk.  Winter could make this worse, but dried out meat isn't necessarily ruined, just think of it as jerky.  Certain food prep methods may rehydrate it.


 * I suggest you buy a smaller portion first, to see how it works out. StuRat (talk) 14:18, 17 September 2017 (UTC)


 * Spanish people have been doing this for quite a while. They don't worry about mold much. https://www.youtube.com/watch?v=5WRt3SzbOBg I assume you have a cupboard you can close that rats and insects cannot enter. See the "Jamón Appearance" section of https://www.tienda.com/reference/jamonslicing.html &#40;&#40;&#40;The Quixotic Potato&#41;&#41;&#41; (talk) 16:16, 17 September 2017 (UTC)


 * A cupboard that insects can not enter would require a seal around the entire opening, as insects come mighty small. StuRat (talk) 19:06, 17 September 2017 (UTC)


 * Stu, there are hundreds upon hundreds of cured meat products which have been stored without refrigeration for centuries. That's the point of curing.  See charcuterie, salumi, etc.  The US has a version of jamón ibérico called country ham which can be stored for months or years without refrigeration.  So long as the packaging is intact, there's no danger of critters eating it, and furthermore, it's so heavily salted most critters avoid it anyways; that's kinda the point of curing.  -- Jayron 32 12:57, 18 September 2017 (UTC)


 * That "so long as the packaging is intact" is a big if. Specifically, they talk about the rind, and how it protects the meat.  Once that is cut, the meat becomes vulnerable, much like a cut in our skin.  Also, a large critter like a rat could just chew through the rind to get to the good part.  They regularly do this with other food items in inedible packaging.  As for the salt, they, like us, would need to drink lots of water after eating this ham, but that's not a showstopper unless they lack access to water.


 * A fridge has the often unappreciated benefit of sealing food away from critters. I've had mice and ants in my house, but never in my fridge.  As for people eating unrefrigerated meat for centuries, that's true, but so was unrefrigerated, unpasteurized milk, and that doesn't mean it's as safe.  StuRat (talk) 16:12, 18 September 2017 (UTC)


 * The point is, Stu, that you have no reason to be "skeptical" of cured meat products. Properly prepared cured meats have been safely stored outside of refrigeration for millenia, and refrigeration of these products does NOT improve shelf-life or safety of the product."Uncooked hams may be safely stored hanging in a cool dry area at room temperature.", "Does not require refrigeration", "A whole, uncut dry cured or country ham can be stored safely at room temperature for up to 1 year", "These uncooked hams are safe stored at room temperature and because they contain so little water, bacteria can't multiply in them." (USDA), "Storing your serrano ham is simple. When you buy your ham it will be covered in rind and waxed. You can keep it just like this at cool room temperature for up to a year or so." "Store your whole, bone-in jamón in a cool, dry and ventilated place, either resting in a holder (jamonero) or hung by the rope. To preserve the freshness, moisture and flavor of your ham as it is consumed, always cover the sliced area with plastic wrap or a bit of the removed fat layer after slicing. If the meat has been left exposed to the air for some time, discard the first slice of the exposed area, as it will be dry and tough."  Soaked and cooked hams do need to be refrigerated because the soaking processes lowers the salt content and allows unhealthy bacteria to perhaps form.  However, dry-cured slicing hams can be safely stored at room temperature for a long time.  Spanish hams even have a counter-top storage hook called a "jamonero" which exists for exactly this purpose.  Your advice to refrigerate dry-cured spanish hams is countermanded by, like, every source there is.  -- Jayron 32 16:28, 18 September 2017 (UTC)