PRESERVATION AND CONSUMPTION OF HAM

A whole, uncut ham or shoulder should be removed immediately from its shipping packaging and stored hanging or on its ham holder in a cool, dry, and dark place at a temperature between 15°C and 20°C. It should not be stored inside the cardboard box, in plastic bags, or in places exposed to direct sunlight or near heat sources (ovens, radiators, etc.).

Once opened, the cut surface should be covered with a clean, opaque cotton cloth to protect it from light. It can also be covered with plastic wrap, but not for long, as mold may develop since it does not breathe.

We recommend consuming a whole ham within 6 to 8 weeks of opening (3 to 4 weeks in the case of shoulder hams) to enjoy its freshness and original flavor notes without organoleptic loss due to excessive drying.
(Technical note: We advise against the popular myth of covering the cut with the ham's own yellow fat, as this fat quickly turns rancid in open air and imparts an unpleasant flavor to the fresh meat.)

Once opened, the sachets should be kept in the refrigerator for 4-6 days. They can be stored in the same sachet with a clip or, better yet, in a Tupperware container to allow for slower drying.

The recommended time depends on how quickly you consume the ham at home:

If consumption will be slow (more than 4 weeks at home): Place the ham on the stand with the hoof facing down, starting with the shank (the narrowest and most cured part). This will prevent this drier area from becoming excessively hard while you consume the main part.

If the ham will be consumed quickly (events, parties, or large families in less than 2-3 weeks): Place the ham with the hoof facing upwards to start with the maza (the widest, juiciest, and most marbled part), serving the best slices at the peak of the event.

To cut ham safely and professionally, you need a basic kit of 3 tools: a stable ham holder to immobilize the ham, a wide-bladed knife to clean the hard rind, and a long, flexible, and well-sharpened ham knife specifically for slicing thin pieces.

You can add a honing steel to maintain the edge of the blades daily and gourmet serving tongs for hygienic plating without touching the product with your hands.

The appearance of a thin layer of external mold (Penicillium) on the rind or cut area is not a sign of spoilage, but a natural and benign reaction of the ham's curing process to changes in ambient humidity.

To remove it, simply cut off a first slice and you're done. If that first slice doesn't have mold, you can use it for cooking.

You should only remove the hard rind and oxidized yellow fat from the exact area you plan to consume in the next one or two days (progressive cleaning). If you peel the outer rind of the entire ham on the first day, the piece will lose its natural protective layer, dry out rapidly on the sides in a few weeks, and the meat will develop rancid flavors and become dry.

The perfect serving temperature for consuming Iberian ham is between 20°C and 24°C, the optimal temperature at which the acorn-fed fat begins to melt naturally and the meat acquires its maximum shine.

If you serve a dish straight from the refrigerator at 5°C (41°F), the cold will block the olfactory receptors, the fat will solidify, and the ham will seem tough and tasteless.

So, take the ham out of the refrigerator 20 minutes before serving. If it's boneless, slice it while it's still cold and let it warm through on the plate.