Gran Reserva Shoulder Ham (100% Iberian Acorn-Fed) from Salamanca. Whole piece of 4.5kg.

How to Store a Jamón Leg (Before and After Cutting)

Before cutting:
Store the whole jamón leg in a cool, dry place, ideally between 15–25°C (59–77°F). Keep it away from direct sunlight and excessive humidity. Hang it or place it on a jamón holder so air can circulate around it.

After cutting:
Once the surface is exposed, cover the cut area with a few thin slices of the jamón’s own fat, then cover it with a clean cotton cloth. This helps prevent the meat from drying out. Keep the jamón in the same cool, dry place and continue slicing regularly to maintain freshness.

Additional tip:
Avoid storing jamón in the refrigerator, as cold temperatures can affect its flavor and texture.