Sliced Iberian ham

The jamón ibérico needs to be cut following guidelines so that you can enjoy all its aroma and flavor.
In addition, the conservation of a leg of ham requires a certain space and temperature and humidity conditions that are not always easy for us at home.
Buying jamón ibérico sliced with a knife or machine is the option that we present here to enjoy in all its splendor this jewel of our gastronomy.  

The cut of the ham. Machine or knife cutting?

The machine-sliced jamón ibérico will always look more regular with all slices identical. When cutting by machine, the ham must be previously cooled to allow the heat generated by the friction of the cut not to prevent homogeneous slices from being obtained. This can make the taste feel a little different. In some cases, the process is also done that only the great experts can get to notice the difference.

Machine cutting has a great advantage. Its cost is much lower and it is also much more agile. We get many short slices of ham in a short time.

An option to machine-jamón ibérico slices are artisanal slices. In this case, non-industrial cutting machines are used to obtain a thin, small slice very similar to that obtained from a hand-cut ham. 

In any case, whenever the cut is made by machine, the direction of the ham fibres is followed to maintain the flavour and softness of the piece.

The jamón ibérico sliced with a knife will always have more irregular slices. However, by cutting without changing the temperature of the leg, juicier slices are always obtained.

Slicing with a knife from the jamón ibérico is an art. Expert cutters must master the technique and have good tools. We are talking about a professional ham stand and sharp knives. The merit is in obtaining by cutting with a knife a cut as regular as possible that maintains the flavor of the ham at all times.

The knife cutting of the jamón ibérico follows extreme hygienic conditions so that after cutting it is vacuum-packed. In this way we  preserve all its organoleptic characteristics without contamination of any kind.

Buy sliced ham online

At Ibericomio you can buy sliced jamón ibérico from the main production areas: Extremadura, Jabugo, Los Pedroches and Guijuelo.

Our partner manufacturers offer us different options for hand, machine, and artisanal slicing. Sliced from 100% ibérico jamón de bellota or from jamón de cebo field.

Presented in individual sachets of 65gr or 100gr. vacuum-packed and always made according to your order.

TIPS FOR CONSUMING YOUR SLICED HAM VACUUM PACKETS IBÉRICO

Having a sliced jamón ibérico in vacuum-packed sachets on hand is always a success. It won't take up much space in the fridge and you'll have it available to consume quickly.

In the 21st century, homes are smaller, kitchens with less space, we with less time, the family unit smaller. In the end, a whole leg of ham in a ham holder or a shoulder takes up a lot. It dries out or it may also be that we do not even know how to cut the ham well.

Despite the changes, you should not give up buying quality ham at a good price. The option is: buy sliced jamón ibérico. These are our consumption suggestions to get the most out of your ham already sliced, in sachets and vacuum packed.

Ready to enjoy yourself to the fullest?

1. Conservation. Always in the refrigerator, above 4ºc. The best-before date will depend on the producer, the usual is 12 months. We recommend a maximum of 3-4 months.

2nd. Suitable for room temperature. The sachet should be taken out of the refrigerator several hours before consuming it so that the product "sweats" a little. We don't advise speeding up this process, but if you need to do it, you can put it under the tap with warm water.

And there is less left... Open the sachet of the sliced Iberian hams. We suggest that you do it about 15 minutes before consumption. In this way, you manage to eliminate the transmission of flavour that the plastic may have transferred to the ham. When you see that the ham begins to shine, you can start separating the slices of ham and plating. Always do it in a way that allows the slice to breathe.

That's it! Now enjoy!