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PRACTICAL ADVICE

1. HOW TO GET THE MOST OUT OF OUR VACUUM-PACKED PRODUCTS

With the exception of whole legs of jamón or paleta, our other vacuum-packed products are best stored in the refrigerator. Whole vacuum-packed products

Vacuum-packed ham

Whole vacuum-packed products

These should be taken out of the refrigerator and opened some time before consumption. This allows the products to breathe and further enhances their original flavours. They should also be eaten at room temperature, the warmer the better. That said, they should not be exposed to direct sunlight. Once opened, any remaining product should be re-wrapped in cling film or tin foil and returned to the refrigerator.

Vacuum-packed sliced products

As with all of our vacuum-packed products, open the product some time before consumption to allow it to breathe. Serve at room temperature - the warmer the better :)

There are a few, simple tricks that will enhance the qualities of a vacuum-packed sliced product, giving it the appearance of being recently sliced. If these are done correctly and patiently, the results are spectacular, with the added benefit that the product has been sliced by a professional and you do not have a whole leg of jamón drying out in your kitchen.

Our favourite trick is to dip the packet in warm water for a few minutes until it reaches a temperature of approximately 22°C. This way, when we open the hand-sliced ham, it has begun to sweat, fully revealing its sensory properties.

2. AN INTERESSTING OLIVE OIL FACT

A trick to avoid your olive oil dripping when you put it on your bread in the morning for breakfast:

The French call it "beurre d'huile". Place some of your favourite extra virgin olive oil in a small bowl and store it in the refrigerator. At low temperatures the oil solidifies (it does not freeze!) without losing any of its properties. This way, in the morning, when you put the oil on your bread, it spreads like butter and you avoid any spillage. Once in contact with the hot toast, the oil will melt.

Beurre d'huile