Surely you have the question of how to preserve our cured products so that they maintain their quality, texture and flavor. It is important that you follow these recommendations to enjoy each piece as if it were taken straight from our natural drying rooms in La Alberca.
In general, all of our products are shelf stable (except the “morcilla” and sobrasada). They just need to be kept in a cool, dry place with a stable temperature that does not exceed 53°F (12°C). In other words, where there is not much humidity and the temperature is controlled. It is important to keep them away from direct light, a well-ventilated cellar or pantry are the best places to achieve optimal results. A professional kitchen, for example, is not the place to store a cured product, due to the high temperatures of the room.
We recommend to consume our products at room temperature, around 68°F (20°C) to better appreciate its smell, taste and texture.
If you need to store the product for a short period of time in a place with temperatures above 68 ° F (20 ºC), it must be outside the vacuum bag to prevent the meat from softening.
If, when you press the meat with your fingers, it remains marked, it is not necessarily an indication of lack of aging. Especially if we talk about boneless pieces, from which the bone and fat have been removed.
We recommend this specific guide for each product type.
BONE IN HAM AND SHOULDER
BONE IN HAM AND SHOULDER
If you have a ham or shoulder and you are not going to consume it for a while, leave it in its original container (vacuum bag) and store it in a cool, dry place away from direct sunlight.
If the product loses its vacuum, it is important to remove it from the bag immediately to prevent mold growth. In any case, if it appears, simply take it out of the bag and wipe it with a damp cloth. Remember that mold is part of the slow and natural healing process of our products.
When you open the ham for the first time, remember to save some slices of the white fat that you are removing. These will be used to protect the top opened area when you pause the cutting, and thus the piece will remain hydrated and with all its flavor.
Once opened, we recommend that you keep the ham or shoulder correctly placed in your ham holder in a cool and dry place away from a source of direct light.
The hams do not have an expiration date, but they do dry out. So, once opened, try to consume it in a period of a month or a month and a half. This way, it will maintain all its flavor and will not dry out.
Sometimes a little mold appears on the outside or around the meat. This is not a problem since it is something natural. At the time of cutting, clean it with a damp cloth and continue enjoying our ham.
BONELESS HAM AND SHOULDER
BONELESS HAM AND SHOULDER
The boneless pieces are those pieces from which the bone has been extracted. It is much more comfortable to handle, but the bone helps to better preserve the piece. Therefore, it lasts a little less than a whole one.
If you haven’t started it yet, you don’t have to keep it in the fridge. As long as it’s still vacuum packed, you can store it at a room temperature of 53°F (12°C). Although, if you have space, keep it in the refrigerator, as it is the optimal way of protection.
As soon as you take it out of the package, the piece will come into contact with oxygen again and, therefore, the preservation process will be broken. The ideal cutting temperature is about 60°F (16°C). At higher temperatures, the meat loses consistency.
Once opened, it is recommended to consume it within 7 days. It is important to keep it refrigerated since, being uncovered by fat, mold and dryness affect it more than a bone-in ham. If you do not consume it in a week, there are many options so that it does not spoil.
CHORIZOS, LOIN, COPPA & SALCHICHON IN WHOLE PIECES
CHORIZOS, LOIN, COPPA & SALCHICHON IN WHOLE PIECES
It is important to keep them in a dry and cool place. When it is time to start cutting, we must remove the piece from its packaging a few minutes before consuming it. For the best flavor and aroma, cut it at room temperature and serve immediately, ideally around 68°F (20°C).
After cutting it is important to cover the cutting surface with transparent film or, better still, with aluminum foil, which does not let light through and better prevents oxidation, and to store it again in that cool and dry place.
SLICED PRODUCTS
SLICED PRODUCTS
The already cut product is the perfect alternative to enjoy all Fermín items at any time. You can keep them in a cool and dry place. But if you keep them in the fridge, they will maintain perfectly for months.
Fermín recommends to dip the plastic tray in hot tap water for at least 10 seconds to facilitate the separation of the slices and enhance the flavor of the product. Another options is to open the package and let it cool down for about 10 minutes.
Once opened, it should be consumed the same day. If this is not possible, we recommend keeping it refrigerated to prevent the product from drying out, losing its organoleptic qualities. Consume within a maximum of two days after opening.
WHAT DO I DO IF MY PRODUCT HAS LOST ITS VACUUM?
WHAT DO I DO IF MY PRODUCT HAS LOST ITS VACUUM?
Remember that the vacuum preserves our product to stay away from oxygen contact. It helps to maintain it for a longer time, maintaining all its aromas and texture.
The vacuum could be affected, either by poor handling in transport or by having been subjected to sudden changes in temperature.
If the product has lost its vacuum and you notice that mold has appeared on the external surface of the piece, simply wipe it with a damp cloth before consuming it. In addition, in the case of sausages, it is recommended to remove the casing before consuming, with which the mold disappears. But it is important not to remove the entire casing, as it protects the product. Only the part to be consumed should be removed.
