Margaretta
17-07-2011, 12:02
At a party yesterday the buffet table graced a giant, unspiced, cured, parma ham on one of those special wooden stands all bought in France two weeks ago.
We guests were left to slice it. I thought it looked a bit fatty but went ahead with three small slices. The texture was as plastic....it was inedible but the whole think looked marvellous.
Was this just unlucky? You can't tell when you buy as it has the skin and is wrapped in netting.
Were the slices too thick? (Tried to slice thinly.)
How long does it last and what texture should it have been?
When cut, should you put the ham in the fridge?
How long does it last when cut?
We sliced it downwards....was that correct?
Are the Mercadona hams more moist and spicey?
The reason for all this is that there will be a largish group of friends joining us in Tenerife next January and a birthday to celebrate. You can buy the hams in Mercadona so would it make a good centrepiece and could we use it for the rest of the month??? It's a lot of money so would really appreciate some advice....
We guests were left to slice it. I thought it looked a bit fatty but went ahead with three small slices. The texture was as plastic....it was inedible but the whole think looked marvellous.
Was this just unlucky? You can't tell when you buy as it has the skin and is wrapped in netting.
Were the slices too thick? (Tried to slice thinly.)
How long does it last and what texture should it have been?
When cut, should you put the ham in the fridge?
How long does it last when cut?
We sliced it downwards....was that correct?
Are the Mercadona hams more moist and spicey?
The reason for all this is that there will be a largish group of friends joining us in Tenerife next January and a birthday to celebrate. You can buy the hams in Mercadona so would it make a good centrepiece and could we use it for the rest of the month??? It's a lot of money so would really appreciate some advice....