Ham preservation

Iberian ham is one of the most iconic products of Spanish gastronomy, steeped in history and tradition, and has great international recognition. However, it is also the subject of many misunderstandings that can confuse consumers. From misconceptions about its origin and quality, to false beliefs about its benefits or care, it is important to demystify what surrounds this delicacy. In this article we want to help you separate fact from fiction so that you can fully enjoy its flavour and essence.

Practical guide to restoring texture and aroma without ruining the ham Ham slices can dry out due to exposure to air, excessive cold, or improper storage of the pack. The good news is that, in most cases, they can be almost fully restored if you apply a few simple methods of controlled tempering and gentle rehydration. This article explains why it happens, how to prevent it, and three safe ways to rescue dry ham slices without altering their flavor or texture.

Iberian ham, the jewel of Spanish gastronomy, can present peculiarities that often generate doubts in consumers. It is essential to understand these "anomalies" in order to distinguish them from defects and fully enjoy this product. These characteristics, far from being indicators of poor quality, can be signs of an adequate curing process and a quality product.

Today we are going to answer this question. Some people have separates the fat from the Iberian ham when they offer it to us, because they may consider that it is not healthy or that it gives a somewhat particular flavor to their precious ham, but if we are tasting an iberico bellota ham or similar, we can confirm that those who remove the fat are losing much of its beneficial properties.

Today, we explain how we vacuum-pack our products so that they retain all their quality until their consumption. First of all, you should know hams have no expiration date bit if it has a preferred consumption date.

Recently we talked about the date of expiration of Iberian ham and the advantages of its vacuum-packaging. Today, we will talk more in deep about the conservation time that this type of packaging allows us. As we know, the whole piece (not started), will last around a year but everything will depend on the curying point. Once started, this period will be significantly reduced depending on the environment in which the ham is located and the pace of consumption.

Sometimes, we don't know how to preserve our ham or shoulder ham sliced with knife in order to preserve its aroma and main properties. The question is: How can we preserve a portion of ham as already sliced during some days?

To preserve our ibérico bellota and pata negra hams and shoulders in summeris easier than it seems. By following those simple tips, it will be easier than ever to preserve your ibérico ham, with bone or boneless.