Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
Our guide to carving your Spanish ham from our Master Carver. Learn the best techniques to achieve the thinnest slices and make the most of your ham.
HOW TO LOOK AFTER YOUR HAM
- Before opening a ham it should be stored in a cool, dry place.
- Once you have started carving, the cut face(s) should be covered tightly in a single layer of cling-film to slow the drying out of the ham, it should continue to be stored in the same conditions.
- The ham will be useable for a maximum of about 3 months, but the quicker it is eaten, the better the quality will be. Cut ham should be kept in an air-tight bag in the fridge.
HAM CARVING GUIDE
A short(ish) guide on everything you need to know about Ibérico ham - what to look for when buying your ham, how to carve and the regions of Spain that you need to know about.
