Serving & Storage Guide
How to serve and store your Ibérico
Everything arrived? Perfect. Here is how to get the most out of every bite — the same way it's done in Spain.
Sliced jamón, lomo, chorizo & salchichón
- Unopened: shelf-stable. Keep the vacuum-sealed pack in a cool, dry place away from sunlight — refrigeration is optional.
- Before serving: let the slices rest 15 minutes at room temperature. This is when the fat softens and the nutty aroma opens up — the single most important step.
- After opening: refrigerate and enjoy within 5 days.
Spanish cheese
- Refrigerate as soon as it arrives.
- Take it out 30 minutes before serving — cold mutes the flavor of Manchego, Idiazábal and friends.
- After opening, wrap in parchment or cheese paper (not cling film directly) and keep refrigerated.
Whole hams & paletas
- Never refrigerate a whole ham. Keep it in a cool, dry spot on its stand.
- After each session, cover the cut surface with the fat you trimmed — it keeps the meat from drying.
- Slice thin, always toward the tip, and only what you'll eat that day.
About the cold pack
Cured products are preserved by the curing itself — the same method Spain has used for centuries. A warm box or melted cold pack on arrival is completely normal and safe. The pack is there to keep the fat firm during transit so the slices separate cleanly — it's a texture measure, not a safety one. (Cheese and caviar do ship with ice, and should go straight to the fridge.)
Questions?
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