Whole bone-in hams and paletas: storage in Spain and the Benelux
As a Spanish professional and cortadora working internationally with Spanish ham — jamón — I am regularly asked the same question.
Many of my clients — including importers, distributors and hospitality professionals in the Benelux — share a similar concern.
“Cati, why do we often see whole bone-in hams and paletas stored outside refrigeration in Spain, while professional regulations in the Benelux require refrigerated storage?”
When Spanish ham crosses a border, the product itself does not change. What changes are the environmental conditions and the regulatory framework within which it is handled.
In Spain, ham is often handled and stored unrefrigerated within an established practice and controlled environment.
In the Benelux, that same ham is generally stored under refrigeration in import, storage and hospitality contexts in order to comply with verifiable food safety procedures.
This explanation is not a criticism of existing regulations. On the contrary: proper application of food safety frameworks is essential. The aim here is to better understand the product and its context — not to question regulations.
Spanish ham is not raw meat
A common misunderstanding outside Spain is that dry-cured ham is considered “raw meat”.
Spanish dry-cured ham is not fresh meat, but the result of a long and controlled maturation process historically developed as a preservation method.
During production, the ham undergoes several stages:
- salting
- resting and drying period
- extended curing
Salt plays a crucial role. Through osmosis, it reduces moisture content and therefore lowers the water activity (aw) of the product. This significantly inhibits the growth of undesirable microorganisms.
Combined with time and controlled drying:
- moisture content decreases substantially
- characteristic texture and aroma develop
- microbiological stability increases
Whole bone-in Spanish ham is therefore a controlled, matured meat product with low water activity and enhanced stability.
Within the Spanish production and storage context, this explains why whole hams are traditionally stored unrefrigerated.
However, this does not mean the product is unaffected by environmental factors. Temperature, humidity and hygienic handling remain decisive for quality and safety everywhere.
Why refrigerated storage is common in the Netherlands
In professional food environments, demonstrable risk control is central.
In the Netherlands and the Benelux, companies operate within food safety systems such as HACCP. These require businesses to demonstrate that products are stored under controlled conditions.
When no specific storage temperature is indicated on the label, a conservative temperature approach (for example ≤ 7 °C) is often applied in practice to ensure maximum traceability and control.
In hospitality, retail and event settings, this means whole dry-cured hams are frequently stored under refrigeration.
Not because the product is inherently unsafe, but because refrigerated storage provides a controllable and documentable solution within this regulatory framework.
An important nuance
The Dutch food safety framework operates according to general principles of risk management and demonstrable control.
For specific products such as whole bone-in dry-cured ham, practical implementation is defined within the company’s food safety plan, in accordance with applicable legislation.
This means refrigerated storage is often applied as a manageable solution within the existing framework.
Spain and the Benelux: different approaches within regulation.
In Spain, ham is produced and processed within a specific legal and technical framework closely aligned with the product itself. Knowledge regarding ventilation, positioning and product handling is integrated into both regulation and practice.
In the Benelux, the product is generally placed within broader meat regulations, where uniform procedures and wide applicability are central.
Both systems pursue the same objective: ensuring food safety and quality.
The difference lies not in safety, but in how the product is categorised and managed within the national framework.
What does this mean for quality and perception?
Storage temperature can influence:
- aroma
- fat perception
- slicing technique
- mouthfeel
For this reason, many professionals choose a balanced approach: proper compliance with local storage regulations combined with optimal product condition at the moment of service.
The role of knowledge
Uncertainty surrounding Spanish ham often arises not from the product itself, but from differences in interpretation and categorisation.
When product knowledge is combined with correct regulatory application, safety and quality reinforce one another.
Understanding both the product and the national framework enables professionals to act with confidence.
Conclusion
The ham does not change when it crosses a border.
What changes is the national framework within which the product is placed.
In Spain, it is approached as a locally produced, matured product with specific knowledge and regulation.
In the Benelux, it often falls within broader meat legislation.
Both systems operate within their own legal structures and pursue the same objective: quality and food safety.
Understanding this difference brings nuance and clarity in professional practice.