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Since the meat industry and especially the Iberian product industry has travelled beyond our borders, the method of preserving meat and especially cured meat has been progressively evolving in recent years. This is how the best way was found to distribute and sell it all over the world, ensuring its perfect conservation, even without refrigeration, with a minimum risk in the perfect conservation of the product from 3 to 6 months, without freezing in the case of cured products. The vacuum-packed slicesIn the premises of Enrique Tomás when someone says the word... allowed it to maintain its properties without fear of losing its magnificent properties in the export process, as well as facilitating its consumption already cut and ready to eat.

Now we can all even take advantage of this conservation technique for our own consumption, as there are simpler vacuum-packing machines in some homes, few of them, but they do exist. Although the most convenient way is to buy it ready to eat or have our trusted butcher do it for us after we have cut it to our liking. This way we can buy ham (jamón) or buy Iberian cured meats and keep them at home for months without suffering from them drying
Drying the jamón is an essential process in the product... More out too much or losing their aroma and texture.

Why buy Iberian Jamón and cured meats already sliced?

Vacuum technology has not only benefited the export of our Iberian products all over the world, but the ways and frequency of consuming already cured products, among others, have changed.

Those of us who are now old will surely remember the times when, when we felt like eating hamIberian ham (jamón ibérico) is a culinary tradition in Spa... More, we would go to our trusted shop and ask for the grams of ham we wanted and they would wrap it up in the only way possible, that is, in a special paper with the inside of the paper laminated. This specific treatment for food use means that the charcuterieCharcuterie is a term that refers to the production and elab... More products do not adhere to the paper and keep them fresh and ventilated, but at no time does it extend the life of the curing processWhen we talk about curing in gastronomy we are talking about... it contains. This fantastic method is still used today, but it is only advisable if we are going to consume the ham or sausageIn Spain we know very well what a cured sausage is, but for ... within a maximum of 48 hours, as otherwise it loses its texture and flavour properties and oxidises more quickly on contact with oxygen.

This problem of consumption time was solved with the arrival of the vacuum. Now this is one more advantage, of the many that buying ham already cut and vacuum packed has. Let’s list the main ones:

Practicality and variety

If we compare to having a piece of ham or shoulder at home, the vacuum sealed sachets allow us to consume the product in the space of a minimum of three months, while the shoulder must be consumed within two weeks (less in summer) if we want to enjoy the nuances of texture and flavor while they last, for the ham would be about 3 weeks or less. Few families can meet these deadlines, unless they are a lot at home or receive many visitors, so it is highly recommended to buy the ham according to need and desire.

Space is also an element, a ham or shoulder in the kitchen takes up space with its corresponding ham box, while the envelopes hardly take up any space in the fridge or pantry.

Similarly, buying in packs allows us to vary the flavours of the ham as we please or according to the occasion without having to be limited to a single type of ham for many days or having to buy the 5 kg or 8 kg of a shoulder and a ham respectively. If what we want is an envelope then that is what we will buy.

Taste and texture

Both things are closely linked to the lifespan of a ham or shoulder. The longer we take to consume a piece, the more it will lose its original taste and texture and it is a shame that this happens in such a precious product whose consumption should always give pleasure.  If we pack it already cut and we keep it in a fresh place at a room temperature of about 10-15ºC, both the texture and the taste will remain intact until it reaches at least its expiration date. If the temperature is higher and especially in summer, it is advisable to keep them in the fridge and take them out a few minutes before consumption. IMPORTANT: start eating when the slices can be easily separated without hardly breaking, because then the slices will have acquired the room temperature that will allow you to notice the aromas and maximum flavour.

Performance and cutting

If you love ham, you might like to have the piece at home and cut it yourself and take the slice straight to your mouth without going through the plate. What a pleasure! but remember that if you are not good slicingThe cutting of ham is a skill that requires a lot of dexteri... More or cut from time to time, two things will happen:

1. You will not get the maximum performance from a piece that has cost you money nor the maximum flavour if the cut is not the right one.
2. The meat will end up drying out due to lack of frequent cutting and will lose its properties.

Trust us, and leave it to us to cut the piece of your choice. Our slicing experts will always make the most of the one you want. When you buy sliced ham from Enrique Tomás you are assured of both qualityThe assessment of the quality of Iberian ham/jamón is based... More and quantity. And even if we have cut it, the guarantee is always the same, any of our products if you do not like it, let us know immediately and we will change it for another one.

Resumen

Tipo de servicio

Sliced Jamón

Nombre del proveedor

ENRIQUE TOMÁS S.L.,

Holanda 27,Badalona,Barcelona-08917,
Telephone No.+34 93 383 84 85

Área

Sales Dpt.

Descripción

When you buy ham already sliced you will only have advantages and if you doubt it, here are the main ones to encourage you to try it.

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