How to Store Spanish Sausages

If you have recently purchased Spanish sausages or Spanish cured meat such as serrano ham or lomo (cured pork loin) you may be wondering what is the best way to store it once it arrives.

As a general rule any Spanish meat that has been vacuum packed needs to be kept refigerated but what about when the pack has been opened? Some sausages such as Spanish chorizo are better hung up in a cool dry place whilst others like morcilla need constant refrigertion. When buying cured meats from Orce Serano Hams you would have received a care sheet however with the aim of going 'paperless' to reduce waste you can now see this simple yet handy guide on how to store Spanish cured meat online.

View the guide