Iberian cured meats are so called because they come from a special and unique breed in the world, the Iberian pig, which, as its name suggests, is only reared on the Iberian Peninsula. The ability to infiltrate the fat into the muscle is one of the characteristics of this animal that no other pigs in the world with which Jamón or cured meats are produced have. This results in very tasty Iberian cured meats of a superior quality that will delight any Iberian cured meat board.
From the best suppliers and producers of cured meats in the Iberian Peninsula, because we only want to offer the best raw material, the best quality to our customers.
No, none of our online cured meats need to be cooked to be consumed, they are all cured and ready to eat without cooking. They can be used in already cooked dishes to accompany and garnish or to make sauces, such as chorizo, for example.
In the online shop you will find them all in pieces of different sizes and weights or sliced in 80g sachets and vacuum-packed.
If the cured meats are vacuum-packed and the ambient temperature is cool and constant, as it can be in a pantry, or in a cool, dry place, it is possible to keep them for several days, even weeks. However, the temperature should not fluctuate too much because sudden changes in temperature affect the vacuum packaging. Of course, it is always necessary to check the expiry date.
Likewise, when the vacuum is removed, it should be consumed completely within a few hours, otherwise it should be kept in the fridge, as it begins to lose its properties and oxidise when it comes into contact with the air. It is best not to leave it in the fridge for many days, as it will lose aroma and taste intensity.
As with everything in life, excesses are not usually good for anything, even in things that are a priori healthy, such as sport, if we overdo it, it can also harm us. The right measure is always the right thing to enjoy it without it harming us and giving us gastronomic and emotional pleasure: who doesn't enjoy a plate of good cold meats, and if it has Iberian Jamón, even better? Of course, always consult your doctor if you have any doubts, if you have a specific pathology or if your diet advises against it.
If we are not going to consume it soon, the first thing to do is to check its expiry date and store it in the fridge. We could also store it in a room or pantry at a constant temperature of max. 12ºC. But as we all do not have this kind of place, the best is in the fridge where it will always have a constant temperature.
As soon as we remove the vacuum from the product, we must bear in mind that we must consume the cold meat as soon as possible, especially because it will lose its texture and flavour properties, as it comes into contact with air and therefore begins to oxidise.
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