COMO HACER un JAMÓN SERRANO o JAMÓN CRUDO en casa

Place marine salt in a recipient.

Place the pork leg joint in the recipient.

Cover the leg joint with salt.

Cover with cling film and leave it in the fridge for 6 days.

After 6 days, take off the salt.

Wash the meat with water to clean it.

Leave it in a recipient with water to desalinate for 2 hours (change the water once).

After 2 hours, dry the meat.

Leave it in the fridge to ventilate every time the fridge door is opened.

After 2 months in the fridge, take it out and hang it up to air dry for the last week.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens