Question. Could I order and pay now but take delivery of some ‘fresh’ stock in October? I generally have one of the black label Iberico de Bellota legs on my counter for Nov-Dec. Hate to order now and just hold onto it?
I think it was in the preview forum that you mentioned how to preserve the meat or protect it once we start slicing. Do you have that info available for us?
As you know there’s a layer of yellow fat that you’ve to remove, but do it only around the area you’re going to slice.
Before you reach the actual ham, you’ll find a layer of white fat. Important, do not through away that fat, because after you sliced your ham, you can put that fat back covering the ham area that you just sliced. That will help to keep the ham not to much dry.
Once you covered the area with that fat, using a cotton kitchen rag or any piece of cotton fabric, cover the leg. If you don’t have one, just use the fabric cover the ham is bag in.
That would be enough. But if any day you notice a little of white mold, no worries, just remove it with a paper towel and a little of vegetable oil (olive oil works as well). Look this post for instructions https://www.jamonessinfronteras.com/are-ham-molds-harmful-to-health
Wow. I received my Black Seal Acorn-Fed 100% Iberico Shoulder UN1CO by Montaraz pre-sliced today and I just wanted to report back that it is fantastic.
Such a deep, rich, meaty, nutty, complex flavor. Love it.
And thank you for making the pre-sliced version available. Although it’s far too easy to keep eating…
Jay, we got the same paleta, and I agree with what you wrote; couldn’t be happier with my order. The slicing service makes it (almost too) convenient to eat.
Thank you Victor!
Straight from the can is fine, but if you boil some pasta and add the squids, you’ll enjoy it much better. The other can we sent you, the gulas, just heat it in a pan (medium fire/power) for 5 minutes. You can eat it directly or put them over a toasted slice of bread.