excess saltiness before it can be cooked and comfortably eaten. The following recipes for petit jambon au torchon (a small ham cooked in a towel) and petit jambon fum (a small smoked ham) illustrate how simple it is to prepare jambon at home. It works perfectly for making jambon in a small home. The main problem for the home cook attempting to make their own jambon is space. Un jambon de montagne moelleux au got savoureux. Cooked jambons are cooked either by poaching or smoking. Epluchez l'oignon et mincez.
Groupon feurs, Groupon restaurang a barbentane,
Depending upon the specific method of preservation used, jambons are cured in either dry salt or a salt brine. Further drying was carried out in an area with both low temperature and humidity, often a north-facing room that was semi-open to the outside elements. Although it takes a number of days to make a jambon at home, very little hands-on time is actually required on each of those days. Traditionally, families would hang the cured jambon high in their fireplace chimney to gently smoke for a couple of weeks. At this point the jambon can either be poached, or dried overnight and smoked. Both methods start in the same manner 2004, 2014 Peter Hertzmann. Smoke dried jambons, such as jambon de Bayonne, are thinly sliced for eating and are technically still raw. One popular form of preserved meat in France jambon (ham)is now rarely cured in a traditional manner which allows it to be stored without refrigeration. One solution to the lack of space is to make jambon from a cut of meat smaller than the leg.