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Pluma is thinner so it's easier to high heat sear, while the Presa is thicker so we recommend reverse sear and finishing in the oven. Similar to a roast, but go for medium rare if you can! For more detailed information check out our guides linked bel
To properly thaw meat orders, we suggest submerging your vacuum-sealed meat in cold water and then changing the water each time it starts to feel warm. It's important to not use warm water or leave the meat at room temperature longer than 2 hours. To
The Shoulder Ham is dry-cured, making it shelf stable! After being delivered straight to your door, the shoulder ham is good for a few months in the refrigerator or room temp unopened. If properly maintained during slicing sessions, the product shoul
The charcuterie is fine in cool, room temperature and only needs to be refrigerated after opening.
Try some of our favorite Iberico Coppa recipes!. For more recipes see our blog here!
Try some of our St. Louis Ribs recipes!. For more recipes see our blog here!
Have more meat than you know what to do with? Try some of our "leftover" recipes, you wont regret buying that extra cut!. For more recipes see our blog here!
Don't know where to start with your meat? Don't worry, our beginners guide is perfect to get you started! Looking for more advanced cooking tips? Check out our ultimate guides:. For more recipes see our blog here!