Tips for enjoying your sliced and packaged Iberian shoulder ham

There are some tricks that will help us to enjoy our sliced and packaged Iberian shoulder to the full, do you want to know what they are?… read on 

Preservation:

Once we have bought our sliced Iberian shoulder, we are usually faced with the first question: where should we store it, where is the best place to keep it, what is the best place to store it, etc. It all depends on the temperature we have at home and whether we have a cool place such as a pantry or cellar. If it’s summer, it’s very hot and we don’t have a suitable place to keep them, the best thing to do is to put them in the fridge.

It is not advisable for sliced packs to undergo sudden changes in temperature, as this could affect the palette.

Another of the most frequently asked questions is: how long does a vacuum-packed pack last? If the packs are perfectly packaged, they can be kept for 60 to 90 days without any problems.

Consumption temperature:

The temperature is an element that we have to take into account and that will directly influence how we are going to perceive in the pallet. Too much cold or too much heat indexes on the organoleptic characteristics of this product and can make our perspective not be as optimal as we expected.

If we have chosen to keep our sliced Iberian shoulder in the fridge, we should take it out half an hour before consuming it so that it can be tempered. This will ensure that the slices do not stick together when you place them on the plate and will also help to enhance their aromas and flavours.

Sometimes unforeseen circumstances may arise that make it impossible to take the sliced shoulder packets out of the fridge with enough time for them to reach the right temperature… what do we do then? Don’t worry, there is another trick for tempering the shoulder. Turn on the hot water tap and wait until the water temperature is lukewarm (not too hot). Place the closed plastic envelope under it and move it slowly under the water. In this way, the heat will pass more or less evenly throughout the pack and will temper the slices. This method is less advisable than the previous one, but it can always get you out of a tight spot.

Placing the slices on the plate:

Once the shoulder has reached a temperature of between 20 and 24 degrees, it is advisable to open the pack, remove the slices and place them on a plate one at a time.

Leave the shoulder on the plate for about 10 minutes before eating it, so that the shoulder can air out a little after having been packaged.

At this point, the only thing left to do is to enjoy your sliced Iberian shoulder with the best company.

Enjoy it!