The conservation and cutting of Iberian ham are fundamental elements for its enjoyment. Here are some conservation and slicing recommendations to enjoy the full flavour of the ham:

• The piece of ham should be in a cool and dry place, where the temperature is approximately 15 º C and the relative humidity of the environment is 75% more or less.
• The place where the ham is hung or where the ham stand is installed must be protected against insects (pantry, cellar…).
• In order to appreciate its exquisite taste, it is advisable to consume it at room temperature.
• If the ham is going to be consumed at different times, when we stop cutting it is advisable to cover the surface of the cut with pieces of excess fat to prevent it from drying out, and cover it with a mesh to protect it from insects.

If the piece is going to be consumed at home, that is to say, it is going to have a prolonged consumption in the time, it is recommended to begin the ham by the narrowest part, the babilla, placing the hoof looking downwards, since this part is the most cured and with less infiltration. On the other hand if the piece of ham is going to be consumed in a very short time, that is to say, it is one or two days in celebrations or events, it is recommended to start the ham with the mace, placing the hoof facing upwards, since this part is the most attractive and juicy.

• The piece of ham should be in a cool and dry place, where the temperature is approximately 15 º C and the relative humidity of the environment is 75% more or less.
• The place where the ham is hung or where the ham stand is installed must be protected against insects (pantry, cellar…).
• In order to appreciate its exquisite taste, it is advisable to consume it at room temperature.
• If the ham is going to be consumed at different times, when we stop cutting it is advisable to cover the surface of the cut with pieces of excess fat to prevent it from drying out, and cover it with a mesh to protect it from insects.

Each one of them has different characteristics that will give us very different flavours and aromas:

• LA MAZA: it is the widest part and with the highest proportion of meat, it is one of the most appreciated areas of the ham with a greater infiltration of fat between its meat.
• THE AGAINST: It is a narrow area with a lot of fat infiltration.
• THE BABILLA: This area is narrower and has fewer fat infiltrations, so it is generally the driest part.
• LA PUNTA: It is the opposite part to the hoof of the ham, with a great concentration of aromas and intensity in its flavour.
• EL JARRETE: It is the most fibrous area of the piece and presents very intense flavors. In the kitchen is usually used to make tacos that can be incorporated into dishes or stews.

• The piece of ham should be in a cool and dry place, where the temperature is approximately 15 º C and the relative humidity of the environment is 75% more or less.
• The place where the ham is hung or where the ham stand is installed must be protected against insects (pantry, cellar…).
• In order to appreciate its exquisite taste, it is advisable to consume it at room temperature.
• If the ham is going to be consumed at different times, when we stop cutting it is advisable to cover the surface of the cut with pieces of excess fat to prevent it from drying out, and cover it with a mesh to protect it from insects.

There are 4 seal colours: black, red, green and white.

• Black, 100% Iberian acorn-fed ham: It comes from 100% Iberian pigs, fed freely on acorns and natural pastures from the pasture. It is the highest category of ham.
• Red, Iberian Acorn-fed Ham: It comes from pigs fed freely on acorns and natural pastures from the pasture. They can be 75% Iberian breed or 50% Iberian breed.
• Green, Iberian cured ham: It comes from pigs fed mainly on cereals, legumes and natural pastures. They can be 100% Iberian, 75% Iberian breed or 50% Iberian breed.
• White, Iberian bait ham: Comes from pigs fed on natural feed and raised on farms. They can be 100% Iberian, 75% Iberian race or 50% Iberian race.

When buying an Iberian ham it is important to pay close attention to the type and colour of the seal and its vitola, not all Iberian hams are the same and these are coloured.