Dry-cured Iberian ham slices were stored under vacuum and under four different modified atmospheres (60/40 = 60%N2 + 40%CO2; 70/30 = 70%N2 + 30%CO2; 80/20 = 80%N2 + 20%CO2; argon = 70%argon + 30%CO2) at 4 ± 1 °C during 120 days. Gas composition, moisture content, pH, colour, pigment content, and lipid stability were measured, as well as sensory and microbial analysis were carried out throughout storage. A loss of intensity of red colour (a*-values) was observed during storage in ham slices (P < 0.05). Consistently, MbFe(II)NO content also decreased throughout storage (P > 0.05). Slices of ham packed in 40%CO2 (60/40) and 30%CO2 (70/30) showed lower a*-values than the rest of the batches after 60 days (P < 0.05), though differences were not evident after 120 days (P > 0.05). TBARs values showed an upward trend during the storage of packaged slices (P < 0.05). Vacuum-packed slices showed the lowest TBARs values and those packed with 40%CO2, the highest. Sensory attributes did not vary significantly (P > 0.05) throughout storage under refrigeration and packed either in vacuum or in modified atmospheres. No safety problems were detected in relation to the microbial quality in any case. © 2009 Elsevier Ltd. All rights reserved.