Enjoying a Señorío de Montanera acorn-fed Iberico ham at home is a real gourmet treat. We usually talk about how important it is to learn how to slice an Iberico ham so that you can get the most out of its taste, texture, and smell. But once you know how to slice a piece of Iberico ham perfectly, you need to know how to store it so that the flavor stays the same.
We’re going to look at the best ways to store Señor de Montanera acorn-fed Iberico ham in the best conditions.
Ibérico ham, known as jamón ibérico in Spanish, is considered by many to be the finest cured ham in the world. It comes from the black Iberian pig that is native to Spain and Portugal and is renowned for its rich, complex flavor and smooth, melt-in-your-mouth texture.
An entire leg of Ibérico ham can cost upwards of $1000 due to the meticulous process used to cure these hams which can take upwards of 3 years. Naturally such a precious and expensive ingredient deserves proper storage and handling to get the most out of it.
Many cured ham novices wonder – does Ibérico ham need to be refrigerated? The short answer is no, a whole leg of Ibérico ham does not need to be refrigerated However, there are some best practices for storing and preserving Ibérico ham that will help it last as long as possible
How Should You Store a Whole Ibérico Ham?
A whole, unopened leg of Ibérico ham has an impressive shelf life and does not require refrigeration. It can last for up to 9 months stored properly at room temperature after arriving at your home.
The ideal storage conditions mimic the environment of the curing cellars in Spain where Ibérico ham is aged. Specifically, you’ll want a space that is:
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Cool – Temperature between 55-68°F (13-20°C) is optimal Avoid anywhere too hot like next to the oven.
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Dry – Humidity below 75% to prevent mold growth.
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Dark – Away from direct sunlight to prevent drying out.
Some good storage spot options include:
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Wine cellar or basement
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Pantry
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Counter top away from heat and sunlight
It’s also important to store the ham upright on a jamonero stand that’s made to hold the leg. This allows for proper moisture circulation.
Never wrap or cover a whole ham in plastic or cloth, as this prevents the meat from breathing properly.
Should Sliced Ibérico Ham Be Refrigerated?
Once you cut into your Ibérico ham, refrigeration becomes necessary for proper food safety and shelf life. This is because slicing exposes the meat to air and potential contaminants.
Keep sliced Ibérico ham stored in the fridge in an airtight container or wrapped tightly in plastic wrap or aluminum foil. It will keep for 2-4 weeks refrigerated.
For the best flavor and texture, remove sliced ham from the fridge about 30 minutes before eating to allow it to come to room temperature. Eating it straight from the fridge will make the texture unpleasantly tough.
When enjoying Ibérico ham at a restaurant in Spain, you’ll notice it is always served at room temp, never directly from the fridge.
Handling Leftover Ibérico Ham
It’s unlikely you’ll have much Ibérico ham left over once you get to slicing, but you may occasionally have some remnants you want to save. Here are some tips:
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Leftover whole ham should be tightly wrapped in plastic wrap or cheesecloth to protect the exposed meat from air. Place back on the jamonero.
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Sliced leftovers should go into an airtight container in the fridge and be eaten within 3-5 days.
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For longer storage, vacuum seal portions of sliced ham. It will keep refrigerated for 2-3 months.
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You can also freeze Ibérico ham slices if needed, though the texture will suffer slightly upon thawing.
Why Doesn’t Ibérico Ham Need Refrigeration?
The magic behind Ibérico ham’s long shelf life without refrigeration lies in the artisanal curing process used to preserve these hams.
Curing involves packing the pork legs in sea salt and letting them slowly dry and ferment. This draws out moisture, inhibits bacteria growth, and intensifies the pork flavor.
Ibérico hams cure for a minimum of 36 months, though premium Acorn-fed Ibérico hams (known as jamón ibérico de bellota) can cure for up to 48 months. This extremely slow, meticulous process allows the whole ham to last safely at room temp for many months.
How Long Does Ibérico Ham Last After Opening?
Once you cut into your Ibérico ham and expose the leg to air, it’s best consumed within 2 months if kept refrigerated. Ham that’s vacuum sealed after slicing will last slightly longer – up to 5 months refrigerated.
Here are some signs your opened Ibérico ham may be past its prime:
- Mold growth
- Strong, unpleasant odors
- Very dry or hard texture
- Dull or faded appearance
- Rancid taste
When stored properly in cool, dry conditions, Ibérico ham can provide incredible eating for up to 9 months after arriving at your home. Sliced ham has a shorter fridge life of 2-4 weeks, but proper vacuum sealing can extend that. With the right handling, this luxury ingredient can be enjoyed to the very last slice!
Frequently Asked Questions
How long can I keep Ibérico ham at room temperature?
An unopened Ibérico ham will last for 6-9 months at room temperature when stored properly away from heat, sunlight, and humidity. Once cut into, it’s best kept refrigerated and consumed within 2 months.
Does Ibérico ham need to breathe?
Yes, a whole uncut Ibérico ham needs to be able to have air circulation which is why it should never be completely wrapped in plastic or cloth. Once sliced, exposure to air speeds up spoilage so refrigeration is required.
Can I freeze Ibérico ham?
You can freeze sliced Ibérico ham if needed, though the texture will degrade slightly. Whole hams should never be frozen.
How can I tell if my Ibérico ham has gone bad?
Signs of spoiled Ibérico ham include mold, unpleasant odors, very dry or hard texture, dull/faded appearance, and rancid taste. If you notice any of these, it’s best to discard the ham.
What’s the best way to store leftover Ibérico ham?
Tightly wrap any leftover whole ham in plastic wrap or cheesecloth and refrigerate sliced leftovers in an airtight container for 2-3 days. For longer storage, vacuum seal portions of sliced ham which can then keep for 2-3 months refrigerated.
What if the started acorn-fed 100% Iberico ham isn’t going to be eaten within a month?
In principle, nothing major will happen. The exposed part may appear a little less red and turn perhaps a more reddish-brown in colour. If you haven’t stored it properly and have left it in a damp place without covering the exposed part with cling film, you might see mold. And then take off the thinnest slice (no more than 1 or 2 mm) on the outside and eat it as usual.
Tips for storing Iberico ham once it’s been started
Once you start cutting the Iberico ham, you need to make sure it stays safe between cuts so it doesn’t oxidize (the fat turns yellow and the meat turns a dull red color) and lose its great taste, texture, and smell. Below are a few recommendations to store Iberico ham in optimal conditions.
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Store the Iberico ham at room temperature
It is best eaten at a temperature between 18 and 24ºC. To keep the ham at room temperature, it is best stored in a cool, dry place.
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Where to start slicing the ham?
The side of the Señorío de Montanera Iberico ham you should cut from will depend on how long you think it will last in your home. We suggest cutting the Iberico ham with the hoof facing down if you think it will take longer than two weeks to go through, which is usually the case in a typical household. This narrower side tends to dry out faster, so it’s best to eat this part of the ham first.
You should start cutting the ham from the thickest part, with the hoof facing up, if you plan to eat the whole thing right away or within a few days. That is the most succulent part of the Iberico ham due to the larger amount of infiltrated fat.
- Put slices of ham fat on the side that will be seen.
Yes, but no. You see this a lot, but if you don’t change the fat often and it oxidizes (turns yellow), it can actually work against you because it can transfer bad tastes to the surface. Cover the open area with white fat from the real Iberico ham. This is the best way to store it, leaving a film of fat that is saturated. We won’t have to touch the meat with air, which would dry out the surface and make the meat look dull.
- Cover the leg with a clean cloth, but don’t wrap it all the way around.
Once the fat is all over the surface, we suggest putting a piece of cling film over it without wrapping it all the way around. Then place a clean, opaque cotton cloth on top to stop the light from passing through. At Señorío de Montanera, we have designed a ham cover that we always send out with our P. D. O. Dehesa de Extremadura acorn-fed 100% Iberico ham. This cloth cover allows the ham to breathe and improves its visual appearance.
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Never put the Iberico ham in the fridge
The Iberico ham does not need to be kept in the fridge, so forget about that idea.
- Cut only as much ham as you plan to eat.
There is no greater pleasure than enjoying freshly-sliced Iberico ham. If you don’t want to lose flavor or texture, try to only slice the ham that you’re going to eat. If this isn’t possible because you don’t have time or the skills to slice the ham yourself, you should have a professional do it for you. That way, you’ll make the most of the value and quality of this gastronomic gem.
