Tips for consuming sliced Iberian ham.

We will try to help you so that your sliced Iberian ham or Iberian shoulder slices in packs will always delight you.

Many of our customers ask us; how to consume sliced Iberian ham or shoulder ham?

How to get all the flavor and aroma out of a pack of Iberian ham?

First, we would like to make a small reflection. Why are more and more slices of ham or shoulder ham being consumed every day?
What makes it more common to go from buying a leg of Iberian ham to buying a slice of ham?

The reasons are simple.

In some cases, the smaller kitchens do not allow us to keep the ham holder with its ham or Iberian shoulder on the counter all day… We can no longer fit so many things! The food processor, the coffee maker, the toaster…there is no room.

It is also true that the family unit is shrinking. The average number of people per household in Spain in 2020 was 2.5 people. To eat a pata negra ham of 8kgs. they are going to need much more time than when we were at home, at least 5 people.

We all don’t know how to cut ham with a knife and that’s what puts us off when it comes to buying a ham. It takes a lot of practice and / or follow a good knife ham slicing course. We take this opportunity to tell you that it is completely free.

The distribution of our spending. Buying a kilo of a good sliced Iberian ham online at ibericomio can cost you just over 40€. However, a leg of acorn-fed ham costs at least €190.

Finally, we like immediacy. I’m hungry, I want to eat Iberian ham now! The easy thing to do is to open the envelope and eat.

Given the reality that society is changing, we are all increasingly using more and more packets of sliced ham, but are we making good use of them?

First of all, temperature. Our friend and excellent gastronomic journalist Javi Sánchez commented in the year 2022 on the temperature of food and in particular of acorn-fed ham.

The temperature for consuming any packet of sliced Iberian ham or shoulder ham should be at room temperature. For this reason, if you keep your packets in the refrigerator, you should take them out at least a couple of hours before consumption. If you are a “here I catch you, here I kill you” kind of person, we suggest that you soak the packet in hot tap water for a couple of seconds, without opening it, of course.

If the sachet is already tempered, it is important to oxygenate it for 10-15 minutes after opening.

What is the best way to vacuum pack a blister pack of Iberian ham or shoulder ham?

Earlier, we talked about the refrigerator. All our sliced products can be kept in a cool and dry place away from light. However, we recommend the refrigerator because you will maintain constant humidity and temperature, which is always good for any agri-food product.