Preserve your Iberian ham as an expert: avoid these errors

Iberian ham is a real gastronomic jewel, and its unique flavor, texture and aroma deserve to be enjoyed to the fullest. To keep it at home and ensure that it maintains all its quality, it is essential to follow certain recommendations and avoid common errors that can negatively affect their freshness. Here I explain how to do it to make each slice a perfect experience, as recently cut.

Storage at room temperature: Do not keep it in the refrigerator

Iberian ham, unlike other meats, should not be stored in the refrigerator, since extreme cold affects its texture and flavor. Iberian ham fat hardens and loses part of its unctuousness when it cools too much, and meat can become more fibrous and difficult to cut. Therefore, the ideal is to save it at room temperature, in a cool and dry place.

A friend, owner of a gourmet product store, told me that he constantly receives consultations on how to correctly store the ham. Its main advice is to avoid any type of refrigeration unless it is absolutely necessary, since the Iberian ham must breathe and stay at a constant temperature.

The importance of a dark and fresh place

The place where stores your Iberian ham is also crucial. Exposing it to direct sunlight can affect its color and accelerate the oxidation process, altering its flavor and reducing its useful life. Light and heat are enemies of the Iberian ham, since they can dry it out and make it lose its properties.

If you have a pantry or a corner in the kitchen that is far from heat and light sources, that is the ideal place to keep it. When I was in a cured warehouse in Jabugo, they explained that the ham should be kept in semi -colurity conditions to prevent it from oxidizing and keeping it in optimal conditions. So, if you want your ham more, be sure to store it in an adequate place!

Use a cotton fabric or kitchen cloth

One of the most common errors is to wrap the ham on plastic paper or in materials that do not allow it to breathe. Iberian ham needs to be in contact with the air so that its maturation process continues in a controlled way. Therefore, the ideal is to cover it with a cotton cloth or a clean kitchen cloth that allows the air to circulate and maintain its freshness.

A ham producer in Extremadura explained to me that covering the cut with a clean cloth helps protect the meat without suffocating it, allowing the ham to maintain its humidity and natural flavor. In addition, you can change the cloth from time to time to avoid bad odors and ensure adequate conservation.

Keep the cut protected with your own fat

Every time you cut a new slide, it is important to protect the cut so that it does not dry. A trick that experts use is to place the fat layers that you have removed on the cutting area. This creates a natural barrier that prevents the ham referring and helps preserve its texture and flavor.

On a visit to a farm in Andalusia, the professional cutter showed me how to reuse the fat of the ham to protect the exposed meat. Not only does it help to maintain fresh ham, but also intensifies its flavor, since acorn fat is one of the great secrets of the Iberian ham. A simple but effective trick!

Avoid cutting everything at once

Unlike other sausages, the Iberian ham should not be cut in large quantities and then save it in the refrigerator. While it may be tempting to cut several slices at once to have lists, doing so can make the ham fresh and oxide. The ideal is to cut only what you are going to consume at the time.

A professional cutter explained to me that the Iberian ham is at its best point just after each cut. The flesh exposed to the freshly cut air has an unmatched flavor and aroma. Therefore, if you want to enjoy it to the fullest, avoid cutting more than necessary.

How to save the slices if you have already cut too much

If you ever cut more than you planned to consume, be sure to save the slices of Iberian ham correctly. To conserve its flavor and texture, wrap the slices in waxed or butcher paper, avoiding direct contact with plastic. Then, keep them in a hermetic container in the less cold area of ​​the refrigerator.

Once, at a fair of Iberian products, an expert advised me this method when I asked him how to prevent cut slices from drying out. He assured me that waxed paper helps maintain moisture without suffocating ham, allowing you to enjoy fresh slices for a longer time.

Do not get rid of the cortex

The ham bark may seem hard and unnecessary, but fulfills an important function by conserving the ham. This natural coating protects the inside of the piece and prevents it from drying out. If you cut the bark, do it gradually, only in the part of the piece you plan to consume, leaving the rest intact.

In a conversation with an Iberian ham producer in Huelva, he told me that one of the most common mistakes is to withdraw the entire cortex at once. The bark protects the ham from external agents and helps keep the piece in perfect condition, so it is better to keep it as long as possible.

Avoid exposing the air in the air for a long time

While the Iberian ham needs to "breathe", leave it exposed to the air for long periods can resect it. After each cut, be sure to cover it and save it in an adequate place. This little gesture will help preserve its flavor and prevent meat from oxidizing.

Once, in a cure warehouse, a cutter explained how the air can be both friend and enemy of the ham. He advised me to always cover the ham after cutting it, to prevent the air from altering its texture. This is a simple but essential habit to enjoy each slice at its best.

Do not forget hydration

As time passes, ham can be resected, especially if it is not consumed in several days. To keep it juicy, a trick is to moisten a cloth with olive oil and rub it gently on the cutting area. This touch of moisture will help conserve its softness without affecting the natural flavor of ham.

I remember that this advice was given to me a ham producer at a gastronomy fair. He explained that olive oil acts as a protective layer, keeping soft and delicious meat. This little secret can be of great help when you have a ham that you do not plan to consume immediately.

Conclusion: Keep your Iberian ham as an expert

Iberian ham is a unique product that deserves to be treated carefully to preserve its quality. Following these tips and avoiding common mistakes, you can enjoy each slice in their best state. Remember to keep it in a cool and dark place, cover it properly, and cut only what is necessary for each occasion. With a little attention, you can keep your ham as a real expert and taste its unmistakable flavor to the last boat.