If you have already completed your Iberian ham and you keep the bare bone in the ham holder, don’t think that this wonderful product has stopped making you enjoy it. Forget about getting rid of the bone, because making the most of an Iberian ham is also making the most of its bone, since it will help us to enrich numerous dishes.

HOW TO CUT THE IBERIAN HAM BONE?

First of all, we must make sure that the ham bone is in good condition, that it retains the characteristic smell of Iberian ham and that it does not look bad. Bones generally last for several months, as long as they are kept in optimal conditions, especially in terms of temperature and without humidity.

The ideal way to cut the bone is with a saw or axe, cutting it into small pieces. At this point it is important, since they will be handled later in the recipes, to try not to leave sharp or chipped edges.

WHY USE THE IBERIAN HAM BONE?

Cocido (stew) is one of the main dishes that includes the Iberian ham bone, giving it an unmistakable flavor, but any traditional stew will improve in flavor with the bone. In the same way, it can be used to make consommés or broths to be consumed directly or to be used in other recipes.

One aspect to bear in mind when using the Iberian ham bone in recipes is to reduce or dispense with the use of salt, since the bone will naturally salt the recipe thanks to the curing process to which the product was initially subjected.

HOW TO PRESERVE THE IBERIAN HAM BONE?

Our recommendation is that each of the pieces should be vacuum-packed to preserve their characteristics and prevent them from going rancid. Regardless of whether it is also frozen for later use, since the cold of the freezer can burn the product if it is not packaged.

If you have not yet tasted our Iberian hams from pigs raised and fed in freedom in the pastures of Salamanca and with D.O. Guijuelo take a look at our online store.