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.