FREQUENTLY ASKED QUESTIONS ABOUT OUR PRODUCTS
HOW SHOULD I STORE OSBORNE PRODUCTS ONCE I GET THEM HOME?
Always follow the instructions given on the labels of our products. For example, Iberian pork products should be stored in a dry location at a controlled, cool temperature, for example sliced meats always in the fridge. In this way, they will keep fresh for much longer.
Wines for "long cellaring", that's to say, wines that are made to be kept in the bottle for a longer time (Reservas, Grandes Reservas...) should be kept in a dark location, preferably laid on their side and they should not be subject to sudden changes in temperature.
Caviar should always be kept in the fridge, to ensure that it maintains a cool temperature and to allow it to be kept for up to 2 months at home.
I'VE BOUGHT A BONE-IN IBERIAN JAMóN/PALETA: WHERE DO I START?
The first thing you need to ensure is that you have suitable tools for cutting it. A ham stand and a knife are essential. If you don't have these, you can also purchase them from our store.
Before starting to cut the ham, you should get some guidance from our master carvers.
AND ONCE THE PRODUCTS HAVE BEEN STARTED/CUT...HOW SHOULD I KEEP THEM AT HOME?
In the case of bone-in Iberian pork products, you can cover them with a cloth, but it's best to carve a few slices off every day to keep them fresh.
Wines should be always kept sealed (either with the cork or even better with a vacuum-stopper) and in a cool location. They should be drunk within the next three days to ensure they maintain their aroma and flavour.
In the case of caviar, it should be consumed within two days of opening, and always kept refrigerated.
WHAT DIFFERENCE IS THERE BETWEEN JAMóN AND PALETA IBéRICA?
The first thing to be aware of, is that although the stages of production are almost the same, (salting, drying and ageing), there are large differences in terms of curing, weight and size, yields... that mean that each one has its own particular flavour.
Jamón and paleta come from the same Iberian pigs, but jamón is from the back legs and paleta or shoulder ham is from the front legs. This is responsible for the difference in terms of shape and size, which directly affects the curing period of the legs.
The paleta has proportionally more bone and fat (approx. 60%) vs. ham (approx. 50%).
As paleta requires less curing time, it also has a less nuanced flavour than jamón, but it is also juicier, and the fact it has more fat means that paleta has a more intense flavour and jamón has a milder flavour.
IS MOULD ON JAMóN IBéRICO DANGEROUS?
Sometimes, when you buy an Iberian ham, you may find that when you remove the wrapping, that it is partially covered in mould. Far from indicating that there is something wrong with the ham, it shows that the ham has been well cured. The mould is crucial to the ageing process. In fact, if you go to a ham-curing cellar, you can see that the hams are covered in mould.
It is thanks to this natural layer of yeasts that the leg of ham can mature slowly and take on its characteristic flavour, texture and aroma.
To remove it, you simply need to rub it off with a cloth soaked in a little sunflower oil.
WHAT ARE THE WHITE, GLASS-LIKE, BITS THAT APPEAR IN JAMóN/PALETA IBéRICOS?
They are crystals of an amino acid, Tyrosine, which is naturally present in animal proteins. They appear as a consequence of the process of concentration of amino acids in the curing of the piece. They show that the process took place slowly, over a long period. They are a sign of quality. Too much salt, or a rapid curing process stops the activity of enzymes and would prevent these little white flecks from appearing.