Storage and serving

Hams

If the piece is to be eaten quickly, we recommend starting with the "maza", or top of the leg, with the hoof pointing up. This is the juiciest and most marbled part of the ham and provides a more attractive cut.

If you do not plan to eat it relatively quickly, however, we recommend starting the cut at the babilla, or bottom of the leg, with the hoof facing down. This part of the ham is less marbled and has meat with a more intense flavor.

Remove the cotton cover and greaseproof paper when you receive the piece so that contact with the air releases all the product's exquisite aroma.

Store in a dry, cool place. Once opened, place a thin slice of bacon over the area where the cut has been made and cover with a cotton cloth; this will prevent it from drying out.

Shoulders

Position the shoulder with the hoof facing down and cut the meat in thin slices so that the fat can melt in the mouth, releasing the meat's characteristic juiciness.

Remove the cotton cover and greaseproof paper when you receive the piece so that contact with the air releases all the product's exquisite aroma.

Store in a dry, cool place. Once opened, place a thin slice of bacon over the area where the cut has been made and cover with a cotton cloth; this will prevent it from drying out.

Charcuterie

Remove the plastic, cut the part you want to eat into thin slices and let sit at room temperature until the product recovers its aroma and flavor. Once opened, we recommend eating the product as soon as possible.

Once you have removed the plastic we recommend placing plastic wrap over the area that has been cut and storing the piece horizontally in a dry, cool place away from direct sunlight.

Pre-sliced and Hand-carved

Open the bag when it reaches room temperature. If you need to open it before, simply run it under warm water for a few seconds; the product will recover its characteristic aroma, texture, and taste, and slices can easily be handled.

Store in a cool, dark place. We recommend eating the entire bag once open.