CONSUMPTION AND CONSERVATION OF OUR PRODUCTS

Suggestions for preservation and consumption of a Blázquez product.

WHOLE PIECE

– If we are referring to a whole piece of ham or shoulder, remove it from its packaging and keep it in a cool, dry place so that its properties are not altered.

– Once you start to consume the product, whether it is a ham or a shoulder, cover it with a cotton cloth for better preservation. It is advisable not to leave it uncut for several days so that the product does not dry out.

– If we are talking about whole-piece vacuum-packed cold cuts, keep it at a temperature between 0º C and 5º C until consumption.

– To consume a vacuum product, remove it from the refrigerated environment, remove the vacuum-sealed packaging, and wait for it to reach room temperature before starting to consume it.

– If the product has not been finished, it is ideal to keep it refrigerated. Cool and humid environment (temperature between 0º C and 5º C and 70-75% humidity.)

Whole ham being consumed at an event.

BONELESS PRODUCT

– To preserve a boneless and vacuum-packed ham or shoulder, keep it at a temperature between 0º C and 5º C until consumption.

– To consume a vacuum-packed boneless ham or shoulder, remove it from the refrigerated environment, remove the vacuum-sealed packaging, and wait for it to reach room temperature before starting to consume it.

– Once you start to consume the product, whether it is a ham or a shoulder, keep it refrigerated. Cool and humid environment (temperature between 0º C and 5º C and 70-75% humidity).

Deboned Iberian shoulder, suitable for machine slicing.

SLICED PRODUCT

– Keep the product at a temperature between 0º C and 5º C until consumption.

– To consume a sliced and vacuum-packaged product, remove it from the cold, remove it from the vacuum-sealed packaging, and wait for it to reach room temperature before starting to consume it.

– If the product has not been consumed, it is ideal to keep it refrigerated. Cool and humid environment (temperature between 0º C and 5º C and 70-75% humidity).

Vacuum-packed slices of ham.

Follow these tips for the preservation and consumption of a Blázquez product