Joselito Expert Reveals Key Mistakes in Storing Cured Meats This Summer

Madrid, Spain With summer temperatures rising, ensuring proper food storage becomes paramount, especially for delicate cured meats. Ernesto, a master slicer from the renowned Spanish brand Joselito, recently shared crucial advice to help consumers preserve the quality of their chorizo, salchichón, and lomo. One of the most common errors, according to Ernesto, is treating all cured meats identically. "Chorizo and salchichón can be perfectly conserved in the fridge or a cool pantry," he stated. However, lomo requires a different approach. "Lomo must always be kept outside the fridge in a cool and dry place," Ernesto emphasized. He explained that refrigerating lomo can cause saltpeter to emerge, which "will spoil the texture, the flavor, the aroma, it changes everything." Another frequent mistake highlighted by the expert is re-inserting an opened cured meat into its original vacuum packaging. Instead, Ernesto recommends wrapping the opened end tightly with cling film. "It will adhere better to the piece and will dry out less, it will give less air," he advised, ensuring the product maintains its freshness. For optimal enjoyment and preservation, he also suggested a simple daily ritual: "cut a small plate every day, so you will always have a super fresh cut." These practical tips from Joselito aim to help enthusiasts of Spanish cured meats enjoy their products at their best, even during the warmest months.

Diario ABC

one month ago

Un experto explica cómo hay que envolver los embutidos para conservarlos bien: …

Aunque existen varios métodos para alargar su vida útil, no todos los embutidos requieren las mismas condiciones