🧂 1. Common mistake: Storing it in the fridge without thinking

✅ Recommendation:

• If it is a whole piece, unopened, never refrigerate it. Store it in a cool, dry, and ventilated place, between 15 °C and 20 °C.

• If it is already sliced and vacuum-sealed, then yes: store it in the warmest part of the fridge (7–10 °C).

⚠️ Excessive cold dries out the fat and alters the natural aroma.

🔪 2. Mistake: Not covering the cut properly

✅ Recommendation:

• After slicing, cover the exposed area with slices of the white fat from the ham itself or a clean cotton cloth.

• Then, place a breathable cloth over it (no plastic wrap!).

❌ Oxygen is the enemy of ham: if it dries out, it loses flavor and oxidizes.

☀️ 3. Mistake: Exposing it to direct sunlight

✅ Recommendation:

• Store the piece in a dark place or with little natural light.

• Direct light heats the fat, speeds rancidity, and damages the texture.

🧊 4. Mistake: Opening the package while cold

✅ Recommendation:

• If you have vacuum-packed slices, take them out of the fridge 30 minutes before eating.

• Leave them at room temperature and open the package just before serving.

🧠 Iberian ham reveals its full aroma and flavor at room temperature (≈22 °C). When cold, it loses creaminess and character.

🧴 5. Mistake: Cutting without cleaning the surface

✅ Recommendation:

• If you haven’t cut any for days, remove the first surface layer before serving again.

• This way you avoid rancid flavors or dry spots.

✅ Extra tips to store like a ham master