Are areas filled with an oily texture common in jamon serrano
I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious meat and have now started to cut the last part of it; the punta (end piece). However I suddenly uncovered a canal running under the skin which secretes a substance very similar to cooking oil. The smell is heavily bitter, like nuts gone bad.
Since I don't know the details on how a jamon is prepared, I wonder if this is expected, or is it a sign that the area is somehow contaminated?
Best Answer
As I don't have the necessary points to comment I will make one or two assumptions.
Spanish Jamon is a salt cured ham. I suspect, if you got your ham bone-out, then the residue oil is where the meat closest to where the bone was did not cure as well.
Make sure you buy your Jamon ham from a reliable and recognized source (Denominación de Origen). Even if you saved a little on price, with food, it is not the greatest plan.
As I live in the US I only enjoy that delicacy when I travel to Spain. I do not trust any of the US imports.
You just haven't lived until you have tried Jamón de Guijuelo!!!
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How do you know if Serrano ham is bad?
Serrano ham that's freshly cut from the joint will be kind of dry but also feel slightly clingy to your fingers as it flops onto them, but there should be no stickiness! Serrano ham that has spoiled, gone bad, however, is likely to be slimy and sticky, with a sort of ooze that can linger on your finger.Does Serrano ham go off?
Vacuum-packed serrano ham, that has not been opened, will last for around 2 to 3 months. Once opened, ensure you consume it within a few days as it will very quickly dry out and then turn bad.How do you clean a Serrano ham?
Simply wipe clean with vegetable oil and a cloth. Mold: A thin layer of mold may appear on whole hams. This penicillin-like mold is completely harmless. It can be removed with a clean, damp cloth, with a cloth and oil.Does jamon serrano need to be refrigerated?
A whole leg of Jam\xf3n Ib\xe9rico doesn't need to be refrigerated. It should, however, be stored on its jamonero, or ham-holder, away from a direct heat source or sunlight.¿El Jamón BUENO tiene que ser CARO? 🤑
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Answer 2
This happens from time to time, but is not something to be expected in your jamón. My household goes through 2-3 hams a year, not counting store-bought sliced packs, and I can only recall cutting into rancid fat maybe once.
Like @Randy said, make sure your jamón has a legitimate Denominación de Origen, everything else is a gamble.
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