» SLICED PRODUCTS

Get always ready your just sliced ham!

It’s very easy…

• Keep the pack or plate always fridge until you eat
• Take the plate out of fridge
• Put plate in under top warm water until you see it gets warm, ready to taste (this operation it will takes around 30 sec)
• Open up package and you could separate easily ham slices without pulling or break them and in a optimal temp

» FOR WHOLE HAM PIECES OR SHOULDER

Best way to keep or conserve ham while we are consuming it is keep it in a dry and aired place at normal temp. its advisable cover with some of the greasy slices the clean meat cut from the same portion of ham, then cover it with a clean rag.

If you want serve it immediately on table its recommended to cut it just before eating. Contact with air can be negative for conservation.

If you want a previous preparing for a short time before eating just cover it up with aluminum paper or plastic film. In case of many hour before consuming ham already sliced, its advisable cover it with cotton rag lightly humid and keep it the warmest place on the fridge.

» FOR NON BONED PIECES

We will try cut it using an electric cutter machine. Even if it can be cut in several directions its recommended do it from top to elbow.

Before cutting we will remove skin and grease of top of the ham or from portion we want to slice. We will only slice quantity we want eat.

Cuts will be thinner as we can, around 1 mm aprox.

To keep it in the best conditions we will try to set it the warmest place on fridge.

Covering with a cotton rag (not humid!).

» “WHITE VEIL” AND “WHITE SPOTS” ON HAM

“White veil” is white color seemed flour that appears on whole surface of cut ham.

“White spots” are smalls white spots equally distributed inside clean fibers when we are slicing. They appears regularly extended allover the cut.

Even if at sight seen they have a not nice view when they appears in reduced quantity and are thick (rice grain size) its been considered as a good quality sign of the piece.

Those symptoms appears usually in pieces exposed at long drying periods and with low salt levels. And in any case is considered harmful or bat for health.