Aljomar Ham Friday, the opportunity to taste the ham recommended by Berasategui

No more excuses! Aljomar ham, the same one recommended by renowned chef Martín Berasategui, is closer than ever. From now until November 30th , consumers can enjoy it thanks to the Aljomar Ham Friday campaign , the Black Friday of ham.

This unique promotion, valid throughout November, allows you to purchase an Aljomar Gran Selección ham for €199, saving €100 off the regular price. This ham is cured for 36 months in the natural cellars of the Aljomar factory, located in Guijuelo, the birthplace of Iberian ham par excellence.

This is a limited edition, for which 200 pieces have been selected, each weighing approximately 8 kilos .

Aljomar Ham Friday is a fantastic opportunity to discover an exclusive ham, a flavor endorsed by none other than the 12 Michelin stars that Berasategui boasts.

The quality of ham as a food is unquestionable today, because it is a source of vitamins, minerals , and high-biological-value proteins . Its consumption provides heart-healthy benefits due to its antioxidant properties and its high vitamin B1 content, which helps combat anxiety and stress.

But what's more, it's a product we can use in the kitchen in countless ways, and the advantage is that, if properly stored, it will last a long time in our pantry without losing its excellent qualities. So you can buy it now and enjoy it, for example, during the upcoming Christmas holidays , which are just around the corner.

Do you know how to properly preserve a ham?

Here are 5 quick tips for properly preserving a ham.

1. The piece should be aired out , not wrapped, so that it can 'breathe'.
2. Place the ham in a cool, dry place , away from direct sunlight; where there are no sudden temperature changes, such as a cellar or storage room.
3. Ideally, it should be hung entirely from a ring or a string so that the air reaches the entire piece in the most homogeneous way.
4. If you're going to take a while to consume it , you can go over the piece with a cloth coated in oil approximately every two weeks, spreading it gently over the entire leg.
5. If you've already started enjoying it, cover the open area of ​​the ham with a few slices of the side bacon.  (which you must have saved beforehand).