Whole bone-in Iberian shoulder ham should be kept in a cool, dry place, preferably in a ham holder or hung up and away from direct light. Sudden changes in temperature should also be avoided, therefore a cellar or storage room could be the perfect place for its best preservation.
When you receive the shoulder ham, free the piece from any type of wrapping so that it can breathe properly.
Keep the vaccum-packed loin in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, store the remaining piece in the fridge wrapped in cling film. Allow the product to warm up for 1 or 2 hours before consumption.
However, if you are about to consume it in a short time or you prefer the Iberian loin to cure more, leave it covered with a cloth in a cool, dry place.