The Art of Slicing Iberian Cured Meats
There is a reason the finest Spanish charcuterie is served in thin, delicate slices. The fat distribution, the aroma and the texture of authentic Iberian cured meats are best experienced when sliced with precision — allowing each layer to release its full character at room temperature. Our vacuum-sealed blisters are prepared to replicate exactly that experience, sliced at the optimal thickness and sealed immediately to lock in everything that makes them worth eating.
Why Vacuum-Sealed Makes a Difference
Exposure to air is the enemy of cured meat. The moment a piece is sliced, oxidation begins — dulling the colour, flattening the aroma and compromising the texture. Our vacuum-sealed blisters eliminate that window entirely, preserving the sliced Iberian ham and salchichon in the same condition as the moment they left the slicer. No compromise, no deterioration — just the product at its best, every time.
From the Whole Leg to Your Table
Every blister in our sliced collection comes from the same whole legs and shoulders that make up our wider Iberian range. The same free-range Iberian pigs, the same natural curing process, the same zero-additive philosophy — simply prepared in a format that fits modern life without asking you to sacrifice anything in return.
How to Serve Sliced Iberian Cured Meats
Remove from the fridge 15 to 20 minutes before serving. Allow the slices to reach room temperature — this is when the fat softens, the aroma opens up and the full flavour of the Iberian breed reveals itself. Arrange loosely on a board, pair with good bread and a glass of something worth the occasion.
Frequently Asked Questions
Is sliced Iberian ham ready to eat?
Yes. All our sliced Iberian cured meats are dry-cured and completely ready to eat straight from the blister — no cooking, no preparation required. Simply open and serve.
What is Iberian salchichon?
Iberian salchichon is a dry-cured sausage made from Iberian pork, seasoned with black pepper and salt and aged naturally. Unlike chorizo, it contains no paprika — the result is a more delicate, refined flavour that lets the quality of the Iberian breed speak for itself.
How long does vacuum-sealed Iberian ham last?
Vacuum-sealed sliced Iberian ham has a significantly longer shelf life than freshly cut product — typically several months when stored correctly in the fridge. Once opened, consume within two to three days for the best experience.
