What to do so that none of the quality is lost

Freshly sliced on the counter

The conditions in which San Daniele ham is kept and its temperature at the time of slicing can affect the organoleptic properties of the ham to a considerable extent. To enjoy the freshly sliced product at its best, it is recommended that it should be eaten as soon as possible, only one to two hours after buying it, and in any case within 12 hours, storing it until then in the refrigerator at a temperature of between +1°C and +7°C.

Trays of pre-sliced ham

These packs must be kept in the refrigerator at a temperature of between +1°C and +7°C, and opened 5 to 10 minutes before eating. The maximum storage period for sealed trays stored in a refrigerator, and which is always shown on the package, is 120 days.

Whole on the bone

Whole on the bone ham must be stored in a cool dry place (room temperature is also suitable) at a temperature of between 15 and 20 °C until the time of use. Once the ham has been cut open, it is necessary to protect the cut by covering it with cling film or foil and the ham must be kept in the refrigerator. Even when kept in the refrigerator, it is recommended that the whole product should be eaten within one month at the latest. It is advisable to discard the first slice each time it is cut, since being on the surface it will tend to oxidise and become too dry.

Deboned whole or in sections

After removing the ham from its vacuum pack, it is necessary: 1. to protect the cut surface with cling film or foil; wrap the whole piece in cling film, foil or disposable paper so as to prevent it from absorbing other smells; keep the ham in the refrigerator at a temperature of between +1°C and +7°C. Ideally, the deboned ham should be cut into two or three parts which should then be vacuum-packed. Vacuum packaging enables the fragrance of the ham to be preserved longer. When resuming cutting, it is always advisable to discard the first slice.