GREAT UN-VEILING OF HOME CURED JAMMON 10 MTHS IN THE MAKING

WIND DRIED JAMMON

 

There is always a sense of anticipation when I hang a newly cured leg of pork in the porch to dry in the wind, I get excited about the salty sea air and wonder how will my jammon taste, will my months of waiting reward me with a beautiful cured meat or will I be greeted with a rotten mass of mould and bacteria?  It is exciting and so far, this being my 3rd time, all have been successful.

 

 

I am lucky to live a few roads back from the seafront, this gives my hanging jammon the advantage of gusty salty south west winds to help dry it out.

 

 

HERE WE GO...

 

Anticipation...here comes the great un-veiling, 10 months in the making, I still remember the first time I un-veiled my mummified jammon, it was terrifying, I nearly had kittens seeing all the mould and the way it looked, I thought you cant possible be able to eat this without giving yourself some serious food posining! 

 

But following River Cottage's guide to the letter, I first used my nose not my eyes!  There was no smell at all and it was not black or rotting, so I scrubbed the outside with a few litres of white wine vinegar with a nail brush and all the mould came off and left a gorgeous clean jammon. 

 

 

Now for the exciting bit, is there a jammon in there?  Only one way to find out, drum roll please...and Wahooo there she is a perfect jammon ready to be enjoyed and well worth the time and little effort required to making her.

 

 

BEAUTIFUL JUST BEAUTIFUL