How to cover a jamón so it doesn't dry out
If you have purchased a whole jamón ibérico leg, knowing how to cover it so it doesn't dry out is vital. At Enrique Tomás, we want to share all our tips with you so that every single slice melts in your mouth.
How to cover an opened jamón
1
Use a clean, lint-free cloth
This is the best way to cover the exposed area. It protects the meat from air and insects without transferring any unwanted flavors to the jamón.
2
Don't remove more rind than necessary
The rind helps isolate and protect the meat. The less fat you remove with each cut, the better protected the piece will be between uses.
3
Don't worry about the first few slices
Meat that is in contact with oxygen will dry out a bit, even if it is well covered. Just remove the first two or three slices to enjoy the full flavor underneath. You can use the slices you removed to make some delicious, creamy jamón croquettes!
Where to store an opened jamón
The jamón should NOT be kept near heat sources or in spots with direct sunlight. The best options are a pantry or a well-ventilated area: cool, dark, and airy.
If you have opened a pack of sliced jamón, it belongs directly in the refrigerator.
— Cool, dark pantry
— Well-ventilated room or area
Always avoid:
— Near radiators or heat sources
— Areas with direct sunlight
— The refrigerator (for the whole leg)
How long can you keep a jamón open?
Temperature plays a major role in preservation. Keep in mind the time of year you opened your piece:
Summer (June–Aug)
14
days maximum. Heat, especially along the Mediterranean coast and in the south, accelerates spoiling.
Rest of the year
21
days maximum on the ham stand. Cooler temperatures allow for longer preservation.
Now that you know how to cover a jamón so it doesn't dry out, go ahead and enjoy every slice to the fullest!
