Frequently asked questions

We answer the most common questions.

Under the Alta Expresión line, the Ibéricos COVAP online store offers a premium selection of pre-sliced formats: Lomo de Bellota 100% Ibérico, Chorizo de Bellota 100% Ibérico, and Salchichón de Bellota 100% Ibérico. Additionally, curated assortments are available, allowing you to enjoy a selection of these cured meats in a single package.

All our Ibérico cured meats should be stored in a cool, dry place; once opened, keep refrigerated.

Proper storage of hand-carved, vacuum-sealed Ibérico cured meats is essential to preserving their quality, aroma, and flavor over time. While the package remains unopened, store it in a cool, dry place away from direct light and heat sources, always following the guidelines on the packaging to ensure the product remains in peak condition until opened.

Once opened, keep refrigerated and properly wrapped to maintain freshness and preserve the meat at its peak.

Once opened, the package of Ibérico cured meat must be kept refrigerated and is best enjoyed within 2 to 3 days to experience it in peak condition. To prevent the slices from drying out or losing their aroma, keep them well protected in their original packaging or store them in an airtight container until serving.

However, shelf life varies depending on product presentation. Freshly carved, loose slices are best served on the same day or the following day, keeping them properly covered to retain moisture. If vacuum-sealed or stored in an airtight container in the refrigerator, they will remain in optimal condition for 3 to 5 days. For commercially pre-sliced and packaged formats, the labeling recommends keeping refrigerated and serving within 7 days of opening.

Above all, keeping the cured meat continuously refrigerated and properly wrapped is key to preserving its aroma, texture, and flavor throughout storage.

Proper tempering is key to separating the slices cleanly without tearing them. Simply remove the package from the refrigerator approximately 10 minutes before serving (or briefly run the sealed package under warm tap water for a few seconds). As the fat in the cured meat reaches room temperature (between 20°C and 24°C), it softens gently, allowing the packaging to release naturally and the slices to separate with ease.

When preparing an Ibérico platter, we recommend allowing 80 to 100 g of sliced cured meats per guest. This portion can be adjusted depending on the number of varieties featured and whether the board is served alongside other accompaniments.