Our Iberian charcuterie (lomo, chorizo, salchichón, etc.) are mostly packed in a vacuum for keeping all their properties and taste. When opening the packaging which protects it for consumption, the charcuterie loses the vacuum, so from that moment, being in contact with air, it starts to suffer the same natural processes than other fresh products, as the mould appearance in the external part, hardening, etc.

You don’t have to worry; it is a natural process that we can delay following some recommendations:

Mould in the external part.

If after opening your charcuterie (lomo, chorizo, etc.), you keep it in the plastic packaging which protected it, the air enters from the cut made for opening it but it cannot exit from the other side of the packaging, which is still closed. This air that stays caught between the charcuterie and the plastic packaging is the origin of the mould that you see in the surface.

As the charcuterie is protected by the natural casing that contains it, it does not affect it. But, in sight, it can be a bit unpleasant. You can clean the mould with a wet cloth, even if we recommend to get the product it of the plastic packaging and to keep it in a fresh and dry place.

Dry charcuterie in the cut zone.

It is again the contact with air which makes the cut zone of the charcuterie dry if we don’t cut any slice in a few days.

In the case of the ham, we can solve it placing on the top the external cuts of the bacon. For the charcuterie, we recommend to cover the cut zone with cooking foil.

You have always to keep these products in a fresh and dry place. And if the temperature is over 25ºC and you are not going to consume them, you can keep then in the fridge and take them out the day before consumption.
The Iberian ham has to be always kept in a fresh and dry place of the house, not exposed to extreme temperaturas. When open, it is recommended to use the fat slices that we have cut at the beginning for covering the cut zone when finished. It is also convenient to cover it with a cloth too for avoiding its exposition to the air, and its consequent drying and loss of aroma and juiciness.

I bought a ham and it has a very cured part and another very soft, is it normal?

As we said before, in the ham there are two different parts: the maza, the larger zone, with more marbling fat and, consequently, more bacon; and the babilla, the narrower zone, with less marbling fat and less bacon. That is why, when the product arrives to the end of the curing period, we can observe a big difference between both parts of the ham: the maza is juicier and the babilla, a little bit more cured, is less juicy. It is normal in all the pieces and you don’t have to think that the ham lacks of quality because of that.

After unwraping the ham that I bought, it has a little bit of mould, is it normal?

The ham has two faces: one with a lot of bacon, with an old aspect and a light yellow colour, which indicates the curing time; and another one, darker, which gets mouldy. To stabilize the fat and in a totally natural manner, the ham establishes a bacteria layer. You don’t have to return the ham under these circumstances. Both processes are normal, they happen naturally and, without them, the ham could not cure in an artisanal and healthy manner.

Anyways, after buying and receiving the ham, you can remove the mould layer with an olive oil-wet cloth.

According to the test results emitted by the Aquimisa laboratories, all our products Pefrán are gluten-free and they are, consequently, suitable for coeliacs.
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