Eating an Iberian ham is quite an art and a true pleasure.

From the breeding of the pig and its feeding to the elaborate production procedures, Iberian ham is the result of an extremely careful and meticulous process.

For this reason, it is worth bearing in mind a series of factors as regards its consumption and conservation, to ensure that none of its many qualities are lost.

PREPARATION

First of all, the cutting temperature must be considered, which should be around 18°. This way, the ham will present a glossy appearance, an oily texture in the fatty part, and both its aroma and taste will be unmistakeable.

If the ham is to be eaten within a few days (for receptions or a large number of guests) the whole of the outer layer can be removed before cutting it. If this is not the case, it is better to remove it gradually, as it is eaten.

The ham must be cut in short, thin, almost translucent slices that show through the knife.  This cut must contain part of the ham fat, which is what gives it many of its organoleptic qualities (in addition, Iberian ham fat is extremely good for the health, due to its high content in oleic acid).

To achieve a good cut, the knife (or special ham-slicing knife) must have a sharp edge, and be long with a narrow blade. It is handy to have a sharpener (made of steel) to keep the edge as sharp as possible.

For more information, see the section entitled Cutting.

CONSERVATION

Always store the ham in a coo, dry place (at a temperature of between 10 and 15°).

Once the ham has been opened and the first cuts made, the cut area must be protected with several pieces of fat or the outer part. This way, you will keep the fat fresh and the lean in the best possible condition.

You can also cover the ham with a clean kitchen cloth, to improve conservation even more

An open ham must be used up within a period of about 2 months, to ensure that all its properties are maintained in good condition.