{"id":1924,"date":"2021-10-29T16:53:38","date_gmt":"2021-10-29T16:53:38","guid":{"rendered":"https:\/\/jamonesibericoseu.eu\/consejos-de-consumo\/"},"modified":"2021-11-05T17:08:20","modified_gmt":"2021-11-05T17:08:20","slug":"consumption-advice","status":"publish","type":"page","link":"https:\/\/jamonesibericoseu.eu\/en\/consumption-advice\/","title":{"rendered":"Consumption advice"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/10\/conservacion.jpg” title_text=”Consumption advice” _builder_version=”4.10.8″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” z_index=”500″ global_colors_info=”{}”]<\/p>\n

Conservation of the piece<\/h1>\n

Iberian Ham<\/strong> must be stored in a cool, dry place<\/strong>, away from direct sunlight. In order to keep all its qualities, leave the outer layer of the part that you are not going to cut uncleaned. Finally, cover it with a cotton towel to protect it from light and humidity.<\/strong>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” global_colors_info=”{}”]<\/p>\n

Plating<\/h2>\n

To enjoy a good plate of Iberian Ham in all its glory, plating is fundamental <\/strong>For that, we need to observe the cut, temperature and image.<\/strong><\/p>\n

The thickness and the width of the slice are crucial, they must be uniform and thin, <\/strong>so that they melt in the mouth.<\/p>\n

If the cut covers all the width of the area, we will achieve a two-flavor ham. It requires a thin slicing, 2-3 mm<\/strong><\/p>\n

thick. This type of slicing facilitates the release of the characteristics aromas of Iberian Ham.<\/strong><\/p>\n

Iberian Ham always has to be the center of attention, so it is best to use plain white places, that do not divert the attention.<\/p>\n

The ideal time to cut it is when the temperature is between 20\u00b0C and 24\u00b0C because the aroma is more intense.<\/p>\n

Finally, clean off any trace of the plate so that the presentation is perfect.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/10\/emplatado.jpg” title_text=”Plating” _builder_version=”4.10.8″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/11\/blister_tip_01-1EN.jpg” title_text=”blister_tip_01-1EN” _builder_version=”4.13.0″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/11\/blister_tip_03-1EN.jpg” title_text=”blister_tip_03-1EN” _builder_version=”4.13.0″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/11\/blister_tip_02-1EN.jpg” title_text=”blister_tip_02-1EN” _builder_version=”4.13.0″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/11\/blister_tip_04-1EN.jpg” title_text=”blister_tip_04-1EN” _builder_version=”4.13.0″ _module_preset=”default” width_last_edited=”off|desktop” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700||on|||||” header_text_color=”#a31c27″ header_2_font=”|700||on|||||” header_2_text_color=”#a31c27″ header_2_font_size=”30px” background_color=”RGBA(0,0,0,0)” z_index=”500″ sticky_limit_bottom=”body” global_colors_info=”{}”]<\/p>\n

Blister Tips<\/h2>\n

Iberian Ham\u2019s pack blisters are the ideal option to enjoy anywhere and anytime with all the flavor and aroma of this jewel of the Mediterranean gastronomy.<\/strong>\u00a0To make the most of the Iberian Ham experience, it is important to follow these simple tips:<\/p>\n

To store sliced and vacuum-packed Iberian Ham, it is best to store it in the fridge at a temperature between 2\u00b0C and 5\u00b0C. It is not recommended to freeze it as it may lose properties.<\/p>\n

To enjoy all the characteristics of the product, the ideal temperature for consumption is 24\u00b0C.<\/strong> If it has been stored in the fridge, it is recommended to remove it at least two hours in advance.<\/strong> It is advisable to soak it for a few moments in warm water<\/strong> and to open the blister pack 30 minutes before serving it.<\/strong><\/p>\n

In order to know if it is at the correct temperature for consumption, the fat of the Iberian Ham should be transparent.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Conservation of the piece Iberian Ham must be stored in a cool, dry place, away from direct sunlight. In order to keep all its qualities, leave the outer layer of the part that you are not going to cut uncleaned. Finally, cover it with a cotton towel to protect it from light and humidity.Plating To enjoy a good plate of Iberian Ham in all its glory, plating is fundamental For that, we need to observe the cut, temperature and image. The thickness and the width of the slice are crucial, they must be uniform and thin, so that they melt in the mouth. If the cut covers all the width of the area, we will achieve a two-flavor ham. It requires a thin slicing, 2-3 mm thick. This type of slicing facilitates the release of the characteristics aromas of Iberian Ham. Iberian Ham always has to be the center of attention, so it is best to use plain white places, that do not divert the attention. The ideal time to cut it is when the temperature is between 20\u00b0C and 24\u00b0C because the aroma is more intense. Finally, clean off any trace of the plate so that the presentation is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1924","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=1924"}],"version-history":[{"count":6,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1924\/revisions"}],"predecessor-version":[{"id":3180,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/1924\/revisions\/3180"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=1924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}