southeastpete Posted November 12, 2013 Report Share Posted November 12, 2013 Hi, I know there are some knowledgeable foodies I out there... My lovely parents went to France recently and brought me back an early Christmas present of a cured pig leg. It's not a high end Spanish or Italian one, but still very nice. Does anyone know how I should store it? I have a cool larder cupboard. But should I wrap it in something like muslin? Should I cover the cut surface with cling film? Many thanks, Pete Quote Link to comment Share on other sites More sharing options...
stubby Posted November 12, 2013 Report Share Posted November 12, 2013 save worrying, get it eatern Quote Link to comment Share on other sites More sharing options...
aris Posted November 12, 2013 Report Share Posted November 12, 2013 (edited) It has to breathe - do not cover in anything. Some place cool and airy - preferably hanging from a rope or hook - a cool garage or outbuilding is ideal. If you are paranoid, cut it up and wrap in cling film and put it in the fridge. When you are done, do not discard the bone or any of the scraggly bits left on it - cut it up with a hack saw (clean one) and put the bits in a pot of beans such as chickpeas. Edited November 12, 2013 by aris Quote Link to comment Share on other sites More sharing options...
Gabrielcosmin.dinu Posted November 12, 2013 Report Share Posted November 12, 2013 I use to make mutton and lamb pastrami and store it up for months. I use the same ingredients that are used for ham curing so I suppose the storing should be the same. Wrap it in some muslim cloth but just one layer as it needs to breathe and keep the moisture out and make sure the temperature where you store it doesn't go above 7 - 8 degrees, I use to store my cured meat at around 4-5 degrees and good ventilation. If you cover it with cling film it will develop some moisture so better just wrap the cloth after you slice it and leave it so. You can keep it in the fridge as well, a frost free fridge will be better as it won't affect the quality. You shoudn't exceed 1 month of fridge storing as it will develop moisture and fungus. Quote Link to comment Share on other sites More sharing options...
la bala Posted November 12, 2013 Report Share Posted November 12, 2013 my daughter in spain has hers hanging from a beam in the kitchen. many rural bars have a row of them hanging above the bar. enjoy Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 12, 2013 Author Report Share Posted November 12, 2013 Thanks. At the moment it's in the pantry with a tea towel draped over it. I think the kitchen would be too warm and moist. Can't put it in the garage, the dog will get it! Quote Link to comment Share on other sites More sharing options...
filzee Posted November 12, 2013 Report Share Posted November 12, 2013 I would kill for that there pig leg. Love the stuff Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 12, 2013 Author Report Share Posted November 12, 2013 Me too! I love the dried sausages, chorizo all cured meats really! An don't worry aris, that lovely bone won't get put to waste! I will Make stock, and soup, and then finally the dog can have it! Quote Link to comment Share on other sites More sharing options...
aris Posted November 12, 2013 Report Share Posted November 12, 2013 Me too! I love the dried sausages, chorizo all cured meats really! An don't worry aris, that lovely bone won't get put to waste! I will Make stock, and soup, and then finally the dog can have it! I am envious of that piece of pork... Surely if you hang it high enough in the rafters the dog won't get it? :-) Try the bean soup/stew with the bone - it is fantastic. I made a coppa several years ago. That is basically a pork loin, stiuffed into a beef bung, and cured (hung in my attached garage). Wasn't as good as as a shop bought one, but nice nonetheless - and _I_ made it Quote Link to comment Share on other sites More sharing options...
rimfire4969 Posted November 12, 2013 Report Share Posted November 12, 2013 Make a real mans sandwich, doorstop white bread, mustard, whole leg in-between, chuck the bone to the dog. Job done. Quote Link to comment Share on other sites More sharing options...
elgreco Posted November 12, 2013 Report Share Posted November 12, 2013 Muslin cloth to keep any flies off and hang somewhere cool like the cellar or garage Cheers Tom Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 12, 2013 Author Report Share Posted November 12, 2013 Make a real mans sandwich, doorstop white bread, mustard, whole leg in-between, chuck the bone to the dog. Job done.Love it! Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 12, 2013 Author Report Share Posted November 12, 2013 I made a coppa several years ago. That is basically a pork loin, stiuffed into a beef bung, and cured (hung in my attached garage). Wasn't as good as as a shop bought one, but nice nonetheless - and _I_ made it Yep, anything you make yourself tastes better, especially if it's a lot of effort. My garage is actually a carport, not high enough, dog is a big German shepherd. The pantry has two little grilled vents that open outside, keeps it nice and cool. Just need to get a draught excluder now for the door. Quote Link to comment Share on other sites More sharing options...
PhilR Posted November 13, 2013 Report Share Posted November 13, 2013 my daughter in spain has hers hanging from a beam in the kitchen. many rural bars have a row of them hanging above the bar. enjoy This is Casa Enrique, Granada. The barrels are full of sherry too. Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 13, 2013 Author Report Share Posted November 13, 2013 What a cellar! Quote Link to comment Share on other sites More sharing options...
PhilR Posted November 13, 2013 Report Share Posted November 13, 2013 (edited) That's behind the bar. Edited November 13, 2013 by PhilR Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted November 15, 2013 Report Share Posted November 15, 2013 I would kill for that there pig leg. Love the stuff Then YOU sir, need to get to ALDI. They are doing the while preserved leg including the holder and knife etc for around £45 Sorry it's £49 https://www.aldi.co.uk/en/product-range/exclusive-to-aldi/christmas/christmas-food/party-food/product-detail-page/ps/p/specially-selected-serrano-ham-leg/ Quote Link to comment Share on other sites More sharing options...
la bala Posted November 15, 2013 Report Share Posted November 15, 2013 This is Casa Enrique, Granada. The barrels are full of sherry too. 20130611_205334.jpg pretty close, 1hour and 20 minutes further south. Quote Link to comment Share on other sites More sharing options...
Louiej Posted November 15, 2013 Report Share Posted November 15, 2013 Sending the wife to ALDI tomorrow, nice one Lord Geordie Quote Link to comment Share on other sites More sharing options...
southeastpete Posted November 16, 2013 Author Report Share Posted November 16, 2013 Hmm Serrano, is a protected Spanish brand. It has to meet a certain quality. So if those Aldo legs are stamped, it's a proper bargain! Quote Link to comment Share on other sites More sharing options...
la bala Posted November 16, 2013 Report Share Posted November 16, 2013 some Iberico hams can cost £350, but a good Iberico melts in your mouth Quote Link to comment Share on other sites More sharing options...
elgreco Posted November 16, 2013 Report Share Posted November 16, 2013 Sending the wife to ALDI tomorrow, nice one Lord GeordieDon't do that! The ad says from 12 December Cheers Tom Quote Link to comment Share on other sites More sharing options...
amateur Posted November 17, 2013 Report Share Posted November 17, 2013 (edited) Then YOU sir, need to get to ALDI. They are doing the while preserved leg including the holder and knife etc for around £45 Sorry it's £49 https://www.aldi.co.uk/en/product-range/exclusive-to-aldi/christmas/christmas-food/party-food/product-detail-page/ps/p/specially-selected-serrano-ham-leg/ Lidl's whole Serrano hams are £39.99 Edited November 17, 2013 by amateur Quote Link to comment Share on other sites More sharing options...
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