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REDONDO NY INC.
Our artisanal production, traditional process, and slow aging in natural cellars make it possible for each and every one of our pieces to be unique, preserving ...
Country/Area ：United States
Company Email ：info@redondousa.com
Industry ：Food and AgricultureRetailGrocery RetailHome Appliances
Company address ：1979 Marcus Av Suite 210 Offic E 103 Lake Success Nassau New Yor K United States Telex 11042
Company website ：*****
Company phone ：(201) 455-5266
Established ：-
Company Revenue ：$968,000
Number of employees ：<25
SIC Code ：20201
NAICS Code ：31311
Main Products ：Iberico HamHam HolderCheese SlicerCHARCUTERIECHEESE
Web Summary
Q1: What is the primary industry of Redondo NY Inc.?
A1: The primary industry of Redondo NY Inc. is not explicitly mentioned in the provided content, but based on the products and services offered, it appears to be related to food and beverages, specifically the sale of Iberico ham and other cured meats.
Q2: What type of knives are recommended for slicing Ibérico ham?
A2: According to the guide, a sharp, thin-bladed knife specifically designed for slicing cured meats is recommended for slicing Ibérico ham.
Q3: Where should the Ibérico ham be stored before slicing?
A3: The Ibérico ham should be stored at room temperature for at least one hour before slicing to enhance its aroma and flavor.
Q4: What is the purpose of positioning the ham with the hoof end facing away from you and the skin side facing down?
A4: Positioning the ham in this way allows for easier slicing and ensures uniform slices across the entire leg.
Q5: What is the importance of identifying the grain when slicing Ibérico ham?
A5: Slicing against the grain (perpendicular to the direction of the fibers) results in slices that are tender and easy to chew, maximizing the ham's flavor and texture.
Q6: How should the thickness of the slices be adjusted depending on personal preference?
A6: Depending on personal preference, the thickness of the slices can be adjusted accordingly. Some may prefer thinner slices for a more delicate texture, while others may opt for slightly thicker slices to enhance the ham's richness and intensity of flavor.
Q7: What should be done with excess fat or skin encountered during slicing?
A7: Excess fat or skin should be trimmed away with the knife, ensuring each slice is free from unwanted components and showcases the ham's finest qualities.
Q8: How should leftover sliced Ibérico ham be stored after use?
A8: Leftover sliced Ibérico ham should be covered with a clean cloth or plastic wrap to prevent it from drying out. It can also be stored in a cool, dry place or wrapped tightly in plastic wrap and refrigerated for future enjoyment.
Q9: What is the recommended way to slice Ibérico ham?
A9: To achieve the perfect slice, angle the knife slightly downwards and slice in a smooth, sweeping motion, aiming for paper-thin slices that allow the ham's delicate flavors to shine through.
Q10: Is there any specific guidance on how to handle the ham during slicing?
A10: Yes, it is recommended to avoid applying too much pressure while slicing, as this can compress the meat and alter its texture.
A1: The primary industry of Redondo NY Inc. is not explicitly mentioned in the provided content, but based on the products and services offered, it appears to be related to food and beverages, specifically the sale of Iberico ham and other cured meats.
Q2: What type of knives are recommended for slicing Ibérico ham?
A2: According to the guide, a sharp, thin-bladed knife specifically designed for slicing cured meats is recommended for slicing Ibérico ham.
Q3: Where should the Ibérico ham be stored before slicing?
A3: The Ibérico ham should be stored at room temperature for at least one hour before slicing to enhance its aroma and flavor.
Q4: What is the purpose of positioning the ham with the hoof end facing away from you and the skin side facing down?
A4: Positioning the ham in this way allows for easier slicing and ensures uniform slices across the entire leg.
Q5: What is the importance of identifying the grain when slicing Ibérico ham?
A5: Slicing against the grain (perpendicular to the direction of the fibers) results in slices that are tender and easy to chew, maximizing the ham's flavor and texture.
Q6: How should the thickness of the slices be adjusted depending on personal preference?
A6: Depending on personal preference, the thickness of the slices can be adjusted accordingly. Some may prefer thinner slices for a more delicate texture, while others may opt for slightly thicker slices to enhance the ham's richness and intensity of flavor.
Q7: What should be done with excess fat or skin encountered during slicing?
A7: Excess fat or skin should be trimmed away with the knife, ensuring each slice is free from unwanted components and showcases the ham's finest qualities.
Q8: How should leftover sliced Ibérico ham be stored after use?
A8: Leftover sliced Ibérico ham should be covered with a clean cloth or plastic wrap to prevent it from drying out. It can also be stored in a cool, dry place or wrapped tightly in plastic wrap and refrigerated for future enjoyment.
Q9: What is the recommended way to slice Ibérico ham?
A9: To achieve the perfect slice, angle the knife slightly downwards and slice in a smooth, sweeping motion, aiming for paper-thin slices that allow the ham's delicate flavors to shine through.
Q10: Is there any specific guidance on how to handle the ham during slicing?
A10: Yes, it is recommended to avoid applying too much pressure while slicing, as this can compress the meat and alter its texture.
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