We will find different theories about where we may preserve ham, but we actually do it wherever is practical for us. Generally, it is recommended to be preserved in places away from high temperatures, direct sunlight and heating sources. To sum up, the best place to keep it is somewhere as fresh as possible and approachable to cut it.
If the ham is already started: We advice storing it in a cool and dry place, away from direct sunlight. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. We advice covering the cut with fat or clean kitchen towel, avoiding lint to avoid overdrying meat and better profit the piece.
If the ham is not started: If we have not yet started consuming our ham, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity. If you are going to take a long period of time to start it, storing it in slightly ventilated rooms is ideal for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.
Though the maximum consuming time for hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.
If the ham is started just after receiving it: In this case, we advice taking the ham out from the bundle and put it in the ham holder to start slicing it.
If the ham is started a month after receiving it: In this case, we advice to get it out from the cotton bag and vegetable paper so the ham will breathe better. Hanging the ham is the perfect option, as the ham will be homogeneously aired.
If you will start consuming the ham in around 6 months: If you will start consuming the ham in around 6 months, we advise you to take it out from the bag and the film to let it breathe properly. By this procedure, we will avoid the ham to be excessively humidified and getting mould or gummy. We advice rubbing the ham with oil (olive or sunflower) each 2-3 weeks. Rub it in the driest areas of the ham to avoid overdrying it.
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Boneless and sliced hams are more versatile to preserve as they are vacuum-packed. Generally, it is recommended to be preserved in the fridge or any other place with a constant temperature.
Here below, some recommendations:
Boneless ham already started: If this is your case, the best thing to do is to keep it in the fridge as its temperature is stable. We advice keeping it in a tupper or wrapping it with plastic film for its preservation and avoiding overdry it.
Boneless ham non-started: The best thing to do is keeping it in the fridge as its temperature is cool and constant. If you decide keeping it outside the fridge, keep it somewhere with a constant temperature and away from direct sunlight. Check the pack doesn't lose its vacuum. If it happened, it has to be consumed as soon as possible.
Vacuum-packed started sliced ham: In this case, we advise you to keep it in the fridge, inside a Tupperware or any other recipient with no direct contact with the air, as it won't be overdried. You can also keep it in the sachet in which you received it, properly closed to avoid overdrying it.
Vacuum-packed non-started sliced ham: In this case, the best thing to do is keeping it somewhere dark, cool a dry. If it will take some time to consume it, we advice to keep it in the fridge as it will be preserved longer at constant temperature; but if you are consuming it in a short time, you can keep it outside the fridge without problem.
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Although it doesn't happen often, the pack may lose its vacuum. How the product will be treated may vary according to how the product will be found. If the product is in good visual conditions, you will have to consume it as soon as possible. However, if we find the ham moulded due to humidity, it is time to clean the damaged parts with oil and a kitchen cloth (you can also use paper towel). If you have more questions, don't hesitate to contact us.
The ham bone is the tastiest part of the ham. However, it is also one of the most wasted. If you are going to use it just after finishing the ham, cut and use it to make soups. If you are going to use it in the future, cut it and freeze it using freezing bags to preserve it longer.
Ham is a very versatile food at the time to prepare dishes and starters. Ham has endless consumption possibilities, we bring you some below:
This delicacy is done with iberico or serrano ham, natural tomato and extra virgin olive oil is not a secret. It is easy to prepare, delicious and perfect for any time of the day. With any drink, at any place.
This is the perfect starter before a meal, with a good beer or wine and toasted bread. Ham combines with every sort of cheese, as well as being the perfect started before any meal with friends or family.
This plate is elaborated using French fries, fried eggs and ham. Normally it is presented as follows: Firstly, French fries, then a layer of fried eggs and, finally, ham. Add some bread and, ta-dah. The perfect tapa!
Slice the ham and place them carefully in a plate, in such a way they would be carefully spread and presented. If you want to serve your ham portion as a real ham master, you may use a white plate. Actually, you can use any plate. Ham experts maintain slices should be placed from inside to outside and the consumption should be done from outside to inside.
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