Ibérico ham is a gastronomic jewel, and like any exceptional product, it deserves special care. Whether it's a whole piece or vacuum-packed slices, poor storage can affect its flavour, texture… and your investment!

Here we explain how to store it properly and the mistakes you must avoid at all costs.

🧂 1. Common mistake: Putting it in the fridge without thinking

✅ Recommendation:

• If it’s a whole, unopened piece, never refrigerate it. Store it in a cool, dry and ventilated place, between 15 °C and 20 °C.

• If it’s sliced and vacuum-packed, then yes: store it in the least cold area of the fridge (7–10 °C).

⚠️ Excessive cold dries out the fat and alters its natural aroma.

🔪 2. Mistake: Not covering the cut surface properly

✅ Recommendation:

• After slicing, cover the exposed area with slices of its own white fat or a clean cotton cloth.

• Then place a breathable cloth on top (no plastic wrap!).

❌ Oxygen is the enemy of ham: if it dries out, it loses flavour and oxidises.

☀️ 3. Mistake: Exposing it to direct sunlight

✅ Recommendation:

• Store the piece in a dark place or somewhere with little natural light.

• Direct light heats the fat, accelerates rancidity, and ruins the texture.

🧊 4. Mistake: Opening the pack while cold

✅ Recommendation:

• If you have vacuum-packed slices, take them out of the fridge 30 minutes before eating.

• Let them reach room temperature and open the pack just before serving.

🧠 Ibérico ham releases its full aroma and flavour at room temperature (≈22 °C). Cold makes it lose smoothness and character.

🧴 5. Mistake: Slicing without cleaning the surface

✅ Recommendation:

• If you haven’t sliced in a few days, remove the first surface layer before serving again.

• This avoids rancid flavours or dry areas.

✅ Extra tips for storing like a true ham master