Vic Casa Sendra salchichón in natural casing

Whole pieces:

In the case of whole hams or shoulders, you receive the whole piece wrapped in waxed greaseproof paper, protective cloth cover and in box/case with handle, at no extra charge.

Knife-cut pieces:

We will send your knife-cut ham or shoulder in thin slices in 100 gram sachets and vacuum packed. It should be kept in the fridge. Although it should always be taken out at least one hour before consumption. Shelf life of 6 months from delivery.

Includes the cut bones, useful for making broth or stews.

Sausages and cheeses:

Any sausage or cheese, whether cut or in whole pieces, will be sent vacuum packed.

It should be kept in a cool, dry place. It is always advisable to temper before consumption. Shelf life depends on the product. Normally at least three months.

Wines and oils:

Both wines and oils should be sent properly protected.

Preserving unopened Iberian ham

If you have just brought home a piece of Iberian ham that you do not plan to open yet, it is important that you remove all the wrapping and hang it up, if possible in a cool, dry place, in order to preserve it.

In this way the ham can last for months without any problems.

Preserving Iberian ham once it has been opened

When we buy a leg of Iberian ham and we are going to start cutting it, it is important to save the layer and the first slices of fat that we will remove before cutting the ham itself.

Preserving whole cured meats

If you are one of those people who prefer to buy whole pieces of sausage such as salami, cured pork loin or chorizo, there are also ways in which we can help to keep these pieces in perfect condition.

The best way to preserve Iberian cured meats is to keep them hanging. The piece should be hung with the cut side down. To maintain its texture, cover the part that has already been cut with plastic film and secure it with a string or rubber band so that it is well sealed.

Preserving sliced sausages

The ideal way to preserve sliced cold meats with all their properties is to group all the slices together and stack them on top of each other, wrapping them in transparent film. They should also be spread out inside the envelope in which they were received. Once you have opened one of these sachets, you should consume it within a week.

More references in:

https://jamonesibericosmadrid.com/como-conservar-jamon-y-embutidos/