Tips for preserving your Iberian products this summer
Iberian products are a delicacy that can be enjoyed in any season. Even so, with the arrival of summer it is important to take certain precautions to preserve them correctly and prevent them from deteriorating. In today's post we reveal a series of very useful tips to preserve your Iberian products in summer while maintaining the magnificent texture and flavour that characterises them.
/wp:paragraph wp:paragraphAt the Ibéricos Montesano store we have a wide range of hams, shoulders and sausages that can be purchased both in whole pieces and in vacuum-packed slices. Depending on what type of Iberian ham you buy and which of these formats you decide to choose, it is important to differentiate between various preservation methods:
/wp:paragraph wp:headingTips for preserving Iberian ham or shoulder
/wp:heading wp:paragraphConsecrated as the main stars of any table, Iberian ham and Iberian shoulder are included as kings of Iberian products in summer. These are two products that are worth preserving well so that they last as long as possible.
/wp:paragraph wp:paragraphDepending on which of the two you choose, the maximum recommended storage time in summer varies. Thus, in hot weather, a ham weighing around 7 kg stored at room temperature can last in good condition for approximately two weeks. If we are talking about a ham weighing 4.5 - 5 kg, the time is reduced to around ten days.
/wp:paragraph wp:paragraphThe reason? High temperatures cause the ham to sweat more, lose the fat that preserves it and dehydrate more quickly. This way the product dries out and can oxidize.
/wp:paragraph wp:headingWhole pieces
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If you intend to buy the whole piece, it is best to keep it in a cool, dry place where the temperature is less than 23 degrees, such as a pantry. Even so, we know that not everyone has these spaces. In this case, it is essential to place the ham away from a direct heat source, such as a window, kitchen stove or oven.
/wp:paragraph wp:paragraphOnce we have chosen the ideal place, the next step is to decide how to preserve the open piece. One of the most common tricks is to cover the cut with the fat from the ham or shoulder . However, we want to explain some nuances that you should take into account if you do not want it to go bad.
/wp:paragraph wp:paragraphThe fat on ham tends to deteriorate quite easily. For this reason, if we decide to follow this advice, it is essential to smell the part stuck to the piece from time to time to check its condition. As a tip, when you remove the pieces of fat, stick the area that was in contact with the ham to the base of a plate, massaging the top so that it sticks well and oxidation is delayed.
/wp:paragraph wp:paragraphAnother technique used by experts is to rub the blade of the knife on the bacon and spread the resulting cream over the ham. Once this is done, the piece is covered with aluminium foil, which is more effective in preventing dehydration, and is covered with a cloth or cotton cover.
/wp:paragraph wp:paragraphAnother option is to coat the cut with a neutral oil , such as sunflower oil, which does not mask the characteristic aromas and flavours of Iberian pork. For this trick, we recommend covering the cut with a paper napkin and then covering it with aluminium foil and a cotton cloth.
/wp:paragraph wp:paragraphWhatever advice you use, the most important thing when you have a whole piece of Iberian ham or shoulder at home is to cut a few slices every day to keep the cut alive so that the confined fat can escape.
/wp:paragraph wp:headingSliced and packaged
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For us, vacuum packing slices of Iberian ham or Iberian shoulder is the best way to preserve these products during the summer. By removing all the air from the package, it is prevented from coming into contact with the oxygen that oxidises the food. With this technique , the packaged ham can last up to a maximum of 90 days closed , always keeping it in the fridge.
/wp:paragraph wp:paragraphYes! It is very important that before eating Iberian products in summer or at any time of the year, you take them out of the refrigerator at least 30 minutes beforehand so that they can regain room temperature and juiciness. You will know that they are ready to eat when you can separate the slices without difficulty.
/wp:paragraph wp:headingTips for preserving Iberian sausages
/wp:heading wp:paragraphLomo, salchichón, chorizo… there are so many different types of Iberian cured meats that it is difficult to choose. These not only add colour to your starters, but also an exquisite and unique flavour.
/wp:paragraph wp:headingWhole pieces
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Cured sausages need a cool, dry place to be kept well. It is recommended to keep them in a space with a temperature between 15 and 20 degrees , with good ventilation and without humidity.
/wp:paragraph wp:paragraphAs we mentioned before, a pantry or cupboard would be ideal places. It is best to avoid the refrigerator as much as possible, as this can harden the pieces. Even so, if there is no other option due to high temperatures, the trick to get them to soften is to place a cotton cloth soaked in water over the sausages .
/wp:paragraph wp:paragraphOnce the pieces have been opened, we recommend that you hang them upside down and avoid them touching each other. But be careful, in this case you should not take too long to eat your sausages, because they run the risk of drying out if they remain in this position for too long.
/wp:paragraph wp:paragraphTo cover them, we will cover the cut with the skin of the product, in a similar way to what we did with the ham. You can also use a cloth or aluminum foil.
/wp:paragraph wp:headingSliced and packaged
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Vacuum packing is also a great option for this type of Iberian sausage. In this format, the product can even be frozen, although it is always better to freeze the whole piece than the sliced sausage. Unlike ham, this is not affected by freezer burn. This condition occurs when frozen and improperly packaged foods lose moisture from their surface.
/wp:paragraph wp:paragraphAs always, we recommend moving them from the refrigerator to the fridge, ideally one day before consumption, so that they defrost gradually.
/wp:paragraph wp:paragraphAt Ibéricos Montesano, we hope to have helped you preserve your Iberian products in the summer. If you have any other questions, please do not hesitate to contact us.
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