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Vacuum packaging is a widely used technique for packaging jamón ibérico and other food products. This technique consists of extracting all the air from the packaging to create an oxygen-free environment, which prolongs the shelf life of the product and helps to preserve its organoleptic properties.
In the case of Iberian ham, vacuum packaging is carried out after the curing process and before marketing. This ensures better preservation of the ham and prevents oxidation and deterioration of the product.
In addition, vacuum-packing allows the Iberian ham to retain its aroma, flavour and texture for longer, which means that the product reaches the end consumer in perfect condition.
It is important to note that, although vacuum packaging is a very effective technique for food preservation, it is not recommended for the long-term preservation of Iberian ham. In order to enjoy the organoleptic characteristics of Iberian ham to the maximum, it is advisable to consume it within a relatively short period of time after it has been vacuum-packed.
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