Tasting Tips

We need to cut only those slices that are going to consume or sell at the moment. Each time you finish opreación cut, the cut surface should be covered with strips of fat and skin from the Ham exteriror. Thus the surface will be cut fresh and juicy.

A time to start a ham, be kept in cool, dry place between 10 º and 15 º C. To re-cut correctly, the ham should reach tempreratura the atmosphere, about 20 º C.

In freshly cut slices that retain its full flavor and aroma, should be wrapped in paraffin paper or transparent film, avoiding possible contact with air.