Help, my Jamon has mold!
More often than not, the pieces of Jamon present a layer of mold that makes us suspect that it may be in poor condition and that we have to throw it away. If you are asking ‘Why is my Jamon Moldy?’ then this is the blog post to understand why the mold is a good sign. Some of you may be asking ‘Is my Jamon ruined’? Nothing is further from reality!
In fact, the mold layer appears naturally during the curing process to stabilize the fats of the Jamon, being more usual its presence in humid environments. The bacteria or yeasts existing in this mold favours a more natural and healthy healing of the ham, also contributing to the formation of the volatile compounds of the Jamon, which give it its characteristic aroma of cured products.
How to Clean The Mold from Jamon?
The mold of the Jamon is generally superficial, so it does not affect the interior of the piece, and also does not produce any element harmful to your health. In the case of superficial mold, once the area has been removed and cleaned, the rest of the ham is still perfectly edible and delicious. The recommended way to remove the mold is using a clean cloth (of those that do not give off threads or lint) impregnated with olive or sunflower oil. Once clean, you can proceed to cut as usual.
How long does Jamon last?
During the curing process, the Jamon is exposed to the elements for up to three years before the Iberico Ham is considered to be ready for consumption. During this time, the outer layer of the ham is exposed to all kinds of bacteria and mold, much like a fine cheese or a craft beer for that matter. After the Jamon is cut it can easily last 8 weeks. A good way to keep your open Jamon protected is to cover it with a plastic film and kept in a dry, airy place at room temperature.
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