Practical Guide: How to Slice, Enjoy, and Store Your 100% Iberico de Bellota Ham or Shoulder at Home
Buying a 100% Iberico de Bellota ham or shoulder (paleta) from Aroma Ibérico is more than a gourmet purchase – it’s bringing home an exceptional culinary experience with over 3 years of natural curing. This delicacy can be enjoyed over days, weeks, or even months. Here's a clear and practical guide to help you from the first slice to the last bite.
1. Before you start: the space and the tools
Find a cool, dry, and well-ventilated area. Avoid direct sunlight and humidity to protect the texture and flavour of your Iberico ham.
You’ll need:
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A stable ham holder
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A long, flexible ham knife
2. Where to begin
Unwrap your pata negra or paleta carefully and let it breathe for a few minutes. Mount it firmly on the ham holder to ensure precise, thin slices with beautiful intramuscular fat.
If you’ll eat it within a few days (e.g., a party):
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Start with the maza, the largest and juiciest section, hoof facing up.
If you’ll enjoy it slowly:
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Begin with the babilla, the more cured part, with the hoof facing down. This way, it won’t dry out too soon.
3. Storing your ham properly
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Cover the cut with plastic film or a clean cotton cloth.
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Use some of the white fat to protect the surface.
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Do not refrigerate the piece. Once opened, keep it between 15 and 25 ºC.
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If you don’t cut for a few days, trim the surface before slicing again.
4. How and when to cut
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Cut only what you’ll eat at that moment.
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100% Iberico Bellota ham is best enjoyed at room temperature.
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Slices should be thin (4–6 cm long) and include some infiltrated fat to enhance the flavour.
5. Perfect for multiple occasions
A 100% Iberico de Bellota ham or shoulder is ideal for:
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Tapas nights
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Weekend aperitifs
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Family dinners or special events
Avoid exposing it to air for long periods. Trim the surface before each new session to maintain freshness and flavour.
6. It’s more than ham – it’s a ritual
Slicing and sharing a 100% Iberico Bellota ham is a social experience. Pair it with tomato bread, fine wine, aged Manchego cheese, and Spanish olives for a true Aroma Ibérico moment.