A Look Inside French Charcuterie—The Noix de Jambon
3 Comments Published February 21st, 2011 in Charcutepalooza, Gascony, videoOn my recent visit to the Chapolard’s Charcuterie Farm in Gascony I learned about and made these fantastic little Ham-ettes. You can get an idea of how to do it from this video, but you should also consider coming to Claddagh Farms, meeting Dominique, and trying for yourself!
Technorati Tags: charcuterie, ham, pork, meat, pigs, chapolards, kate hill, camont, gascony
Great video about the noix de jambon. Three questions:
1. During the salting, is the meat kept under refrigeration or at room temperature?
2. After salting, is the salt rinsed off before sprinkling with black pepper?
3. After smoking, can the meat be kept at room temperature, or must it be refrigerated?
Thanks for the podcasts.
Phillip
Would like to know what the replies to the above questions were, please.
Great video, many thanks.
NM
As long as the meat is kept cool, it should be okay. It can, of course, be kept in the refrigerator, but it slows down the process to some extent.
The salt is not rinsed off prior to peppering, but what little remains is brushed off by hand. So little salt is applied to the meat, and what is applied is coarse grained, so not a ton is actually on the meat.
The meat should be kept cool and humid after smoking. If refrigerated, it can dry out quickly as the meat chunk is small.