Hello... Here I send them an easy recipe for the boar ham.
They prepare a bed of thick salt of between 5 and 8 cm of thickness in a gondola or drawer. They put the boar rooms, previously boned, the fat down, they cover well with salt. Treat that he/she has the same thickness or more than salt up. They leave it 2 days for kilo, that is to say, if 3 k weighs., they are 6 days. They take out it, they wash it very well, they leave it 24 hs. in water, changing 2 or 3 times the water. They take out it, they dry it very well, they anoint it with pig fat and they put him paprika that is very covered. They allow it to air about 20 days, cut a piece to see how it is. Then they cut it in pieces, they wrap it in aluminum paper and they keep it in the freezer... a good one came I tint, field cookie... and to enjoy with the friends!!!! (I also made it with lamb rooms or lamb).
A hug and I wait it serves them!!!
Pancho |
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