You probably already know that Iberian cured meats are a great source of protein and vitamins. Moreover, it is a group of foods that we know very well, as they are part of the Iberian culture and gastronomy, and no wonder, they are delicious!

One of the big questions we all face when we buy a piece of Iberian charcuterie is how we can preserve it optimally for as long as possible without losing its essence.

Depending on the format of the charcuterie you have, it will be better to use one technique or another to preserve the maximum flavour and properties of the food. So, don't miss this post and discover all the tricks you need to know to preserve it in the best way.




Do you know about vacuum packaging? It is a preservation process that consists of removing all the air from inside the packaging, thus extending the shelf life of the food.

It is one of the best ways to buy and preserve Iberian charcuterie, as with this technique it can last for a long time in the fridge, this preserving all its organoleptic properties intact.

The preservation style is cold, so you must follow a series of steps to ensure that your Iberian experience is 100% perfect. For this reason, the conservation temperature should generally be between zero and seven degrees at the most. In this way, the properties of the product inside are not altered and you can enjoy the best Iberian quality.

Of course, once you are going to eat them, it is advisable to take them out of the fridge and vacuum pack a few minutes before serving them, so that the product can oxygenate and temper, allowing it to recover its real colour and all its flavour. You will know it is the ideal moment to eat it when, when you open the packet, the slices separate easily from each other. If you follow these guidelines, the charcuterie will keep for approximately 90 days.

With these tips, you can be sure that your Iberian cured products will retain all their freshness, quality, flavour and aroma.




As with everything in life, Iberian cured products are a matter of taste. We like to say that there is no right or wrong option, as all of them are usually a delicacy.

Cured charcuterie should be kept hanging upside down without the pieces touching each other in a cool place (15-20ºC), which is dry and well ventilated so that the products do not sweat. Furthermore, it should be a dark place so that light shines on the products as little as possible.   

Keep in mind that, if the pieces are already started, the cutting area should be facing the floor, well covered so that it does not come into contact with the air.

Another way to keep the cut area in good condition and prevent it from going rancid is to spread olive oil on it and cover it with some transparent paper.

During the summer it may be that the storage place is not cool enough and you have to resort to the refrigerator. In that case, the meat will become tough, but you can help to soften it by placing a damp cotton cloth over the product to soften the casing and the meat, so that you can cut it and eat it without any problems. 


That's it! Following these little tips we are sure that you will now know how to preserve each of your charcuterie products, which option is best suited to your needs? We hope we have been of help so that you can have the pleasure of enjoying the best quality products on the table!

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