Jamón Mangalica Recipe
15-20 Months Cured Ham. Tender, Salty, Sweet
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Ingredients
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Main Ingredient
Curing Mixture
Optional Flavorings
Method
Preparation of the Ham
- 1
Selecting the Ham
Choose a high-quality Mangalica pig leg, preferably with a good layer of fat for flavor.
- 2
Trimming
Trim any excessive fat or sinew from the pig leg to prepare it for curing.
Curing Process
- 3
Making the Curing Mixture
In a large bowl, combine the coarse sea salt, brown sugar, black peppercorns, thyme, and garlic powder. If using, add the juniper berries and paprika for additional flavor.
- 4
Applying the Cure
Rub the curing mixture thoroughly over the entire surface of the pig leg, ensuring every area is coated. Pay special attention to the creases and folds.
- 5
Wrapping and Refrigerating
Wrap the pig leg tightly in cheesecloth or parchment paper and place it in a container. Refrigerate for 15-20 days, turning the leg every few days to redistribute the cure.
Aging Process
- 6
Rinsing the Ham
After the curing period, remove the ham from the refrigerator, unwrap it, and rinse it under cold water to remove excess salt and cure.
- 7
Drying
Pat the ham dry with a clean towel and hang it in a cool, dry, and well-ventilated area. Ideally, the temperature should be between 10-15°C (50-59°F).
- 8
Aging
Allow the ham to age for 15-20 months. Check periodically for any undesired odors or mold, and ensure it remains in a suitable environment.
Serving
- 9
Slicing
Once fully aged, slice the ham thinly using a sharp knife or a meat slicer to enjoy its tender, salty, and sweet flavors.
- 10
Pairing
Serve with crusty bread, olives, or cheese for the best experience.
