THE SECRETS OF THE CURING PROCCESS
Our products are cured following the traditional way in a centenarian winery, using a natural method of ventilation and humidity control
Dry Salting
After a careful cleaning process, our Jamon Iberico is manually covered by sea salt and storaged, starting the salting process. At this stage, temperature and humidity must be in a determined range, to prevent the growth of microorganisms and bacteries.
Drying
Once the salting process is over, hams and shoulders are transferred to a natural drying room and will stay here for 7 to 9 months. Soon they will start loosing the water still contained and sweating as the room temperature progressively increases – the fat slowly melts, giving this special aroma and taste to the Pata Negra.
Maturation
In this phase of ageing, the ham acquires its characteristic properties of smell, color, taste and texture. The maturation time will depend on the particular characteristics of each piece and on the environmental conditions of the winery. After the maturation time, the ham experts will verify that the ham is ready for customer, by insering a small bone cove at different points of the piece.
