I do not have great refrigerator space, nor a garage. Any thoughts on how to care for it so it doesn't go rancid? I have seen reference to olive oil and paper towel, but nothing as to temperature control. Also, carving: I can't tell if it's boneless or not. It's from D'artagnan and there is nothing on the packaging. It does not have a hoof as one would expect for a bone-in Jamon. If it is boneless, any thoughts on carving? Thanks!
Submitted December 20, 2014 at 08:35PM by law-dog http://ift.tt/1xy8cdH Charcuterie
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