This study assesses the physicochemical and microbiological stability of Duroc ham slices over a long-term storage (8 months) under various conditions. Thus, three treatments were designed: T4ºC; refrigerated (4ºC ± 1) and non-pressurised vacuum packages; T20ºC; vacuum and not pressurised packages stored at 20ºC ± 2 and high hydrostatic pressure (HHP) + T20ºC; vacuum packages pressurized (600 MPa for 8 min) and stored at 20ºC ± 2. Storage at 20 °C led to higher decrease in lightness over time and lower γ-tocopherol and polyunsaturated fatty acid values from 3 months onwards. But, storage at 20ºC did not increase lipid oxidation or microbiological counts -except for mesophiles at 8 months of storage-, so visual appearance could be the limiting factor of the shelf life. The HHP treatment led to lipid oxidation and γ-tocopherol degradation.