We know that sliced Iberian ham is a highly sought-after product because, as well as being able to enjoy the ham in small, perfect bites, it means you don't have to cut it yourself due to lack of time or experience. However, some of you have asked us how to separate the sliced and vacuum-packed ham so that the slices do not break and are perfect on the plate, as if they had just been sliced.

If you want to surprise with a wonderful appetizer of Ibérico Jamón Ibérico or Embutido Ibérico, we tell you the keys to separate the slices perfectly. This way, your guests will be able to enjoy a plate of Iberian Ham in all its splendour.


Within Julián Martín's variety of sliced and vacuum-packed Iberian Ham, we can find two types: machine sliced and knife sliced. Here are the differences.

One of the main advantages of machine slicing Iberian Ham is that it is very regular and we achieve an aesthetic effect in which all the slices are the same or similar. In this way, they are perfect for many different presentations. It is also one of the best options for sandwiches and breakfasts.

Although machine slicing ham requires the right equipment, one of its advantages is that no previous experience is required. In this way, it is possible to obtain fantastic ham dishes in seconds, making it quicker and more convenient. It is a very easy and delicious format that can be preserved for a long time in perfect conditions.

But, on the other hand, Iberian ham that is sliced by knife is part of one of the most popular rituals of Mediterranean gastronomy.

In this way, slicing by hand can be somewhat more irregular, giving each slice a unique personality and nuance. In addition, the knife respects each and every one of the characteristics of the Iberian ham, both in texture and flavour, because the actual cutting is done in a much slower way, so that the breaks in the fibres give a much juicier appearance.

Nowadays, the Iberian Ham sliced with a knife can also be obtained freshly cut to be consumed at the moment or vacuum packed, where it preserves all its characteristics.



Now we are going to talk about the main tricks that, although they may seem simple, we consider them fundamental for you to be able to separate vacuum-packed Iberian Ham properly.

The sliced products should be kept in cool places where they will not be exposed to the sun. If you think that this is not possible in any part of the house, you can also choose to store them in the fridge. However, if you choose the latter option, it is important to take it out half an hour before consumption to allow it to temper.

The temperature is essential to be able to peel off the slices of Iberian ham easily and without breaking them. When it reaches its eating temperature (i.e. when it has been out of the fridge for a while), its characteristic oils will reappear, which will make it much easier to separate. You must be patient and when you see that the first slice can be easily separated, that will be the moment.

The trick, as you can see, is temperature and patience. You will see that it is practically impossible to separate the slices just out of the fridge. In addition, we also recommend that once they have been placed on the plate, leave them for about 10 minutes so that they lose their contact with the plastic and can air out.

Another trick that works well when you don't have much time to prepare the ham is to place the packet of sliced Iberian ham under running warm water for 20 or 30 seconds to allow the slices to separate. Then open the packet and leave it to air for a few minutes.

After this time, you will see that it is much easier to separate the slices and, furthermore, if it has been stored in the fridge, it will be quite warm.



Ham masters usually serve their star product on white plates, as this way there will be no visual element, such as the pattern on the platter, to detract from its prominence. In addition, the Iberian Ham should be placed on the plate in a circular fashion, from the outside in.

On the other hand, you can choose to accompany the Iberian Ham and you have two options; the first is bread and the second is Sevillian peppers. If you decide to accompany your ham with bread, don't forget to sprinkle it with a little grated tomato or olive oil. The picos, on the other hand, have a neutral flavour and are perfect when, as well as eating ham, you are going to try some other type of sausage. When you eat one of these little sticks, your palate will recover its original sensitivity and only then will you be able to enjoy the authentic flavour of the next bite. You will notice absolutely all the nuances!

We hope that with these recommendations we have given you, you will be successful when presenting a dish of Iberian Ham, without fearing that the slices will break because they are packaged.

We would also like to remind you that you can find our slices and many more Iberian products in our shop or at the following link 

See you in the next article!

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