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Handling Jamón and and other cured meats; Q & A Guide

Handling Jamón and and other cured meats; Q & A Guide
Do you have questions about storage, refrigeration or how long your Jamón or Chorizo will last? Well, you are in the right place. Here you will find information on transportation safety, storage and the refrigeration process. Continue reading and learn about how to ensure your Jamón or any other cured meats that you may have purchased will taste as if it had just been sliced.
  • Can Jamón or other cured meats be eaten after being sent in the post?


Yes, very much so. Jamón (both Ibérico and Serrano) or any other of our meats are cured, vacuum packed and sealed so they are perfectly safe to be handled and transported. While we typically send them with an ice pack, our cured meats are typically stored in a cool, dry place and do not require refrigeration for the duration of transportation, so do not be concerned if the ice pack has melted. After opening the package, if you plan to eat it immediately, let your Jamón, chorizo, salchichon or lomo air a little so the slices can separate naturally, then eat.

  • Do I need to refrigerate my Jamón/Chorizo?


You can certainly put your cured meats (jamon, chorizo, salchichon, lomo or coppa) in the refrigerator. A cool, dry place will also suffice. If you decide to keep them in the refrigerator; be sure to take them out before preparation time (15 minutes before) and bring them to room temperature before eating. This way you will be able to fully appreciate the taste of your cured meat.  This is an important step to remember.


  • Should I freeze my cured meats?


No, you should never freeze your Jamón or any other of our cured meats. The process of freezing will damage the meat by destroying the delicate textures and delicious flavors that were developed during the curing process. Freezing it would be a complete waste of all that hard work, generations of refining the curation process and the money spent to buy them. Additionally, there isn’t any need to freeze the product because the packaging preserves the quality and integrity of the meat.


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